Bartender Realizes There’s No Tip On His Receipt, Then Notices Customer Left Behind Card (Photo)
By Cooking Panda
An anonymous resident in Seattle sparked controversy after leaving a “no tipping” note at a restaurant instead of a gratuity.
Bartender Anthony Fetto said he first noticed the card, placed underneath a receipt that had “zero” written in the tip line, while serving customers at work.
“He was actually sitting right next to the server station where I was, so I was right there all the time, he was getting the best service,” Fetto told WTKR News of the customer.
Written on the card was a short explanation of why the customer doesn’t tip in Seattle. According to the customer, a $15 minimum wage means higher cost to consumers and more money in the servers’ pockets, therefore making them less reliant on tips. The card also called the Seattle city council “vultures.”
The card further noted that the man’s decision to not tip had nothing to do with the bartender’s service.
“It didn’t get me mad or anything, I was like wow, this is kinda silly like, y’know, tipping is a choice,” Fetto said.
The card included a link to a Facebook page, where supporters of the “No Tipping” movement can vent their frustrations.
Fetto told WTKR that he wishes the customer would have talked to him before leaving the card — especially considering he makes much less than $15 per hour, as the card claimed.
“At least come up and tell me personally like make a human contact, don’t be very passive aggressive and just kind of leave this and walk away without saying anything,” he said.
Seattle’s $15 minimum wage hike is reportedly a slow-moving process that will be phased in gradually over the course of seven years.Tags: Bartending, Seattle, tipping
Joe’s Crab Shack Ends ‘No-Tipping Policy’ At Most Restaurants
By Cooking Panda
Joe’s Crab Shack has decided to re-instate tipping at most of its restaurants.
In 2015, Joe’s Crab Shack established a “no-tipping test” at 18 of its locations. As part of the policy, tipping was eliminated, which meant that servers’ wages started at $14 an hour and prices were increased from 12 to 15 percent.
At the time, Ray Blanchette, then-CEO of Ignite Restaurant Group, said the policy was logical because Joe’s Crab Shack often serves large groups, and waiters did not like having to split tips and work at extra tables.
“We’re really leading in our industry with regards to national brand going out and testing this thing in a meaningful way,” Blanchette said, as reported by Restaurant Business Online. “So we want to be somewhat cautious.”
However, customers at some locations have been unhappy with the changes.
“The system has to change at some point but our customers and staff spoke very loudly,” said Bob Merritt, CEO of Ignite Restaurant Group, according to Nation’s Restaurant News. “And a lot of them voted with their feet.”
Almost 60 percent disliked the no-tipping policy, according to internal research. Not only did customers not like being unable to incentivize good service, but many didn’t actually trust restaurant management to pay their employees well.
“We got negative customer counts between 8 percent to 10 percent on average among the 18 restaurants, and we tried it for quite a while, tried communicating it different ways,” Merritt said. “So in those 14 restaurants, we are going back to the more traditional structure.”
However, since the new policy does appear to work in four of the restaurants, the no-tipping program will continue at those locations.
“We are going to try to figure out why it worked in some places and why not in others,” Merritt said. “The way we look at it is: We are really continuing the tests in [places] where it works.”customer dissatisfaction, Joe's Crab Shack, no-tipping policy, tipping
Teenager Receives $1,000 Tip To Help Pay For College (Photo)
By Cooking Panda
A teenaged waitress received the surprise of a lifetime when a customer left her a $1,000 tip to help pay for her college education.
Alesha Palmer has been working at Vetoni’s Italian Restaurant in Gun Barrel City, Texas, for about a month. She has been working about 30 hours a week in order to save up for college, as she plans to get degrees in business and culinary arts.
Palmer was serving two tables, one of which had asked her about her plans after graduating from high school.
“They were asking about my college plans and told them my parents were helping,” Palmer said.
When the customer at her second table was getting ready to pay his bill, he talked to the owner of the restaurant for a while.
“I went up to the owner, Mike and asked if I had done something wrong,” Palmer said.
He turned over the receipt. This customer, who asked to remain anonymous, had given her a $1,000 tip.
“I mean, this can’t be happening, this has to be a dream, not in little Cedar Creek area,” Palmer said.
Jennifer Brown, manager of the restaurant, said the generous tip left a mark.
“It restores your faith,” Brown explained. “There is just so much bad going on and you always hear of all the bad. You don’t hear the good.”
“It’s definitely going to help me when I have a hard day and I’m stressed out I’m just going to think that in the back of my mind,” Palmer said.$1000 tip, anonymous tipper, generosity, tipping
Tips Better Than ‘Increased Living Wage,’ Study Says
By Cooking Panda
A recent study shows that getting rid of tipping in the restaurant industry in favor of a “living wage” of $15 may actually hurt the industry.
Richard B. McKenzie, senior fellow at the National Center for Policy Analysis and Gerken Professor of Economics and Management Emeritus at the UC Irvine Paul Merage School of Business, determined that the tipping model benefits everyone in the restaurant industry, from the servers to the diners, and even the owners of the restaurants themselves.
Through an informal study at causal restaurants, McKenzie found that servers earn much higher salaries than “abolitionists,” those who favor a no-tipping model, tend to realize.
“However, my research shows that if tipping were to be replaced by a fixed hourly rate of pay, service would suffer significantly, and so might the earnings of the servers in question,” McKenzie stated, as noted by Science Daily. “In addition, the wage that the restaurant servers indicated would be acceptable was in the range of $30 an hour, not $15 which is the wage rate states are considering.”
Furthermore, he observed restaurants that decided to raise hourly rates and eliminate tipping. The dining establishments in question lost 70 percent of their servers, who experienced a salary drop from $35 – $45 per hour, to $20 – $35 per hour.
“Policy makers must understand, tipping is a pay mechanism that incentivizes servers to use their localized information for their own and their company’s benefit,” McKenzie explained. “Tipping aligns the incentives of servers and managers and owners for a common objective — to make people’s restaurant experiences a win for everyone. Through tipping, servers effectively become commissioned salespeople, enticed to add to customers’ experience and company sales. It’s a win-win situation.”eating at restaurants, no-tipping, servers wages, tipping