Whether frequently or just once in a while, most of us eat food prepared in restaurants, school dining halls, or fast food places rather than our own kitchens. How much do you know about the work involved in getting your meal into your hands? How are the workers treated and compensated? In this August 2018 Civil Eats essay, graduate student and environmentalist Spencer Robins argues that informed and engaged consumers can help bring about change not only for food workers, but for society at large.
Robins, “Are eaters the key to better restaurant wages and working conditions?”
- Robins mentions several reasons for eliminating voluntary tipping of servers in order to provide better pay and conditions to restaurant workers. What are those reasons? List them. Which one is most persuasive to you? Why? If none are persuasive, explain why not.
- We might consider the practice of tipping to be the core topic of Robins’s essay, but he explores many other closely related issues, as well, including racial disparities in restaurant wages, health care surcharges, immigration policy, deceptive corporate practices, and more. Would the essay be more effective without the related issues, or are those issues important to understanding the whole picture? Why do you think so? Explain your conclusion and point to specific passages of the essay to illustrate your reasoning.
- Although he doesn’t say so explicitly, Robins very likely supports the efforts to eliminate voluntary tipping in order to bring about better wages and conditions for all restaurant workers. Still, his They Say includes arguments and reasons for not changing the tipping system. How fairly does he represent those ideas? Why do you think so? You may want to consult Chapter 2 of your text for helpful information.
- How “educated and engaged” do you consider yourself “about the true cost of food in restaurants”? That is the challenge posed by Saru Jayaraman, one of Robins’s interviewees. Whether you already know a lot from personal experience or whether it never occurred to you before to think about it, reflect on your own restaurant habits and knowledge. How do you decide how much to tip? Do you prefer places where you order at the counter and don’t have to tip? Do you ever choose restaurants because they are known to be good places to work? Do you ever avoid restaurants that are reputed to be bad workplaces? Regardless of how much you already know, how important would it be to learn more? Write an essay that addresses these questions, using Robins as your They Say.
They Say I Blog 
The total pay of servers fluctuates daily because they aren’t subjected to the standard federal minimum wage of $7.25 but to the tipped minimum wage of $2.13. In some restaurants tipped workers end up making more than the cooks and the dishwashers in the back. This leads to disparities in pay because the people working in the back tend to be people of color while those working up front are white. Tipping can give customers abusive power over the workers. The most persuasive is that people aren’t getting the standard federal minimum wage.
The other issues are important in tieing the whole article together. The trump administration tried to change regulations to allow restaurant owners to keep the tips rather than the workers. If there were no tips then this wouldn’t happen. White servers are usually tipped more than people of color. They’re paid $6.12 more per hour.
I don’t think they portrayed the people who like to tip so well. They say that the average person tips 15-20% and if the restaurant gets rid of tips but increases the price of food to 15% more it would be the same thing. However, he says that people miss the feeling of control, freedom or generosity they have when tipping so they end up not going to a restaurant that doesn’t allow tips. I think most people tip because they know that these waitresses are working hard all day and they can relate to them, whether it is from personal experience or not.
I knew the basics about the “true” cost of food but this article explained more about it. How much I tip depends on how much I like the server, but usually, I’ll never give lower than $5 because I know that these people might be having a hard day. If I have time, I’ll sit down to eat but if I don’t the over the counter places are more convenient. My friends and I have regular places we go so we judge the restaurants based on our personal experiences and not how others review it.
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Mike:
This article really stands out to me because I also work in the restaurant business. I understand where the writer is coming from but I also disagree with some of the things stated in the blog. My first point is that I believe tipping workers is a good thing. Many people in the food/restaurant business make most of their money off of tips. I work in an Italian restaurant/pizza place and the delivery drivers would be broke if they did not receive tips. Most positions that receive tips make less money per hour on their wage than the others who do not receive tips. However, at the end of the day the delivery driver could end up with more money than a cook or server. I have done deliveries, served people, cooked food and cleaned tables and in my opinion the easiest job to do was the deliveries and that was the only position I received tips from. I do agree with the statement the writer made about the racial disparities and the differences in their wage. Where I work, the workers are mainly hispanic and older than me. I also know that these workers get paid little to nothing over minimum wage. According to studies, overall white people earn $6.12 more per hour than workers of color. I believe that the removing of voluntary tipping would end up hurting the companies. If people did not receive tips, they would request more money from the business they are working for. If they did not receive these tips and the company ends up charging more for food, they will basically end up breaking even because the extra money that customers are paying for food will basically end up in the paycheck of the other workers who used to get tipped. With myself recently working in the food business, it has changed my outlook on my habits of eating out. I often wonder what procedures are used to make this food, how the workers are treated etc.. After recently seeing how the restaurant I work at conducts their procedures it makes me wonder whether the restaurants I dine at follow the same procedures. Also this job has changed my outlook forever and I will always tip workers good. Even some jobs that do not normally receive tips because I know that they are all working hard and not receiving the pay they deserve.
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In the blog post, “Here’s a tip: Spencer Robins on wages and conditions for restaurant workers,” wages and working conditions are discussed. I relate to this article because I work at a hair salon and rely on tips. People who work for tips depend on them. I think tipped workers should be paid more hourly because some customers decide not to tip and tips are not promised every day that your working. Some days may be good for tips while others you can make none at all. People do not want to work for nothing and usually tipped workers do a lot of work. I believe tipped workers deserve a raise in their salary because of how much work they actually do in satisfying the customers. If they took away tips and raised the minimum wage, I think it would be better because workers would make a steady amount of money each week rather than not knowing what they will have. There’s a study shown that when a restaurant took away tipping, they lost customers. Customers like to tip because its a way of thanking someone for their service and the workers deserve their tip. I believe customers should tip workers the right amount because they know that these people don’t get paid much or minimum wage should be increased.
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The article ” Here’s a tip: Spencer Robins on wages and conditions for restaurant workers” is interesting because it is talking about minimum wage, healthcare, and educating the customer about the food they are eating and what they (the customer) are paying for. This topic in general is controversial due to it being around money and people not wanting to pay more than what they need to. Talking about these topics has allowed the customer as well as the people to know why certain things are being done and why they (the people) should not fight as much as they should in regards to payment. Minimum wage in general is not where it should be and many businesses have found that “Cutting Tips Boost Worker Pay” (Robins). Businesses are cutting tips from the workers pay because it has caused the workers to have a fluctuating worker pay where their income is based on how much money they are able to earn from tips. This means that workers would either be working on minimum wage where the pay is set or they would be working on tips where the pay would depend on the day and how much a person gets tipped that day. This means that workers may not get payed for the work they are doing. Businesses are cutting out tips and increasing the pay for items in order for workers to have healthcare. Doing that would mean the workers would potentially be getting the same pay in exchange for healthcare all the while not earning tips. The customers may not like having the increase in price because it takes away their freedom to tip however much they want in which could lead to the business losing customers. Losing customers would mean that the business is not making enough money and that certain ideas or people are going to be cut off or taken away in order to pay for what is needed. Telling the costumer or the people what they are paying for when they (the customer) are paying their bill allows the customer to know exactly where their money is going. Most customers believe that their money is going into the business that they just ate or bought from, but the money could actually be going to someplace else not related to the business.
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I believe the most non-persuasive is federal minimum wage. Since the federal minimum wage is $7.25, but instead to the federal “tipped minimum wage” of $2.13. The servers’ income is not stabilizing. They income connect with the tips. Usually, the front servers will get more tips. The back servers get less. Also, white servers always get more tips than other people. In a restaurant, tips represent customer’s power, so tips determine the servers’ income. Therefore, the most non-persuasive is federal minimum wage. Moreover, I believe that the related issues will rise the essay effectively, and these issues are important to understating the server’s income. First, Robins determines that in the restaurant, the minority group is in an unfair environment because they get less income and insurance. Also, they have a considerable risk of immigration policy and deceptive corporate practices. Then, the writer points out a third party is important for the worker’s rights. Most people of a minority group do not know what right they have, so the third party will point out their right and protect their right. Finally, Robins emphasize that political action and labor movements are the keys to solving an unfair environment. Works’ issues connect with their rights, and their right connect with labor movements. Therefore, these shows the related issues is important for the essay effective. Robins think the tips’ influence make the unfair environment, and he thinks that the unfair environment should be changing, so he supports stopping tips. I never consider about my tips will make an unfair environment. Usually, I get servers tips are around 10-15% because I think that the tips are a part of their income. They give the servers, and I pay to them. However, I read the essay, and I learn the relationship between the worker’s income and tips. I understand they are in an unfair environment. These will influence my opinion about the tips.
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Robin mentions many reasons for eliminating voluntary tipping of servers. This is an attempt to make better pay and working conditions for their employees. Some of these reasons include making the wages of servers stable instead of it fluctuating. This is because some customers decide not to tip at all, also there are times when the restaurant has a down day. With a combination of those two a employee can have a very low pay day. Robin brings in the idea that adding a surcharge to the customers bill instead of a tip will be more effective. This not only will stabilize the waiters paycheck, it will ensure that customers can not discriminate against the employees based on race and ability. As a customer and a employee my opinion is not swayed by the idea of adding a surcharge at the end of the customers meal. As an employee if the wages are concrete there is no possible way for you to make a larger amount by working harder, this will mean there will be weaker work ethic from workers. As a customer it would feel as though you had lost the freedom of deciding how much you want to give based on their service that day. Although it is a good idea, as mentioned in the article it deterred the customers from even entering the store.
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I myself believe it’s better to be paid without tips rather then having a low minimum wage and receiving tips. My reason for this being so as the article mentions is that customers will give those who aren’t colored a better tip and it isn’t fair for the workers in the back who are putting a lot of work making the food, not being able to revive tips. Also customers might complain and try to argue out of paying for the tip is they have a bad expierence or didn’t like their waiter. If the prices go up and no tips are included then the workers won’t have to worry about their pay and stress out about it. Even though I myself think it’s better to just rise the prices rather then including tips, I can see why some places might want to include it. If waiters are based off tips then they are most likely to care about their job more and put more effort into the business and provide good customer service. If you give great service then people will most likely give you a great tip. I haven’t worked in a restaurant, but I do work retail and I can only imagine that if I could receive tips then I’d try twice as hard at my job in doing well so I can receive more money and I’m sure others would do the same because when it comes to money people will do just about anything.
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First question is the sanitation and health of the food. No one wants to see a lizard cooked in his plate. The best way trying to avoid such incidents is to educate the kitchen workers; under such education it must be assured that sanitation becomes a natural habit to such a worker. Secondly this course must be designed to train this worker forbearance through psychological effects at the school. Increasing regular inspection is another remedy.
Usually, those come to the cooking challenge who feel weak under the pressure of learning, perhaps because of problems arising at home. A restaurant owner should really encourage the good workers (not only for serious work, but to value the discipline a worker follows at work), and such a restaurant owner must be trained before entering into such a public issue, with less crave for profit, but following the code of serving the country. Most people go to a restaurant not only to eat, but to eat good, healthy food and be served respectfully, never mind a bit of a higher payment.
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In Spencer Robin’s article “Are Eaters the Key to Better Restaurant Wages and Working Conditions?”, The controversial topic of doing away with conventional tipping is discussed. Although the transition has many divided, Robins claims that if restaurants were to do away with tips the fact that unfair tips because of discrimination, unpredictable pay, lower tipped minimum wages, etc would be mostly eliminated. Robins also states that without tips even if the pricing of food at restaurants were to increase by adding a 15%-20% up charge, which is what most people tip anyway, people will not like it because as a customer they may lose a sense of control and generosity when eating out. As a former server, I do agree with doing away with tipping. The stigma around tipping has many variables and I think those variables complicate the experience of eating out at a restaurant and serving customers. I agree with Robins claims of unpredictable tipping stemming from discrimination as well which is something very unjustified. Even though some customers might lose the sense of control or generosity, customers are basically paying the same amount in the restaurant setting with or without tipping, so that loss is traded for a better good towards servers.
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Personally I could relate to this article because I once worked in the Restaurant business as a server at Bubbas 33 in Fayetteville NC. Its a bar that attracts a lot of people during games and what not. I think servers don’t get paid enough and should get paid more than what I got paid a hour which is 2.50. Granted tips do help but I don’t think changing to minimum wage at 7.25 is much better. Waiters and waitresses don’t always give the same effort and do the same amount of work. So for you to taking tipping away, you would be taking something away that that person worked for. After I had enough of making 2.50 a hour I started working at highland country club in Fayetteville NC and I make $9.00 a hour plus tip. Personally I think that’s how servers should be paid. What I do and what they do is very similar. I meet the needs of the customers and I do what they ask in a mannerly fashion, and because of that I get some extra money for going out of my way. I do also feel tipping isn’t a must. I never get mad or think he or she should have tipped me after I do something because I know it isn’t required. Tipping is just there for when you think someone did a good job on something, they went out of there way to do something for you, or for some reason your just in a good mood that day. Regardless you shouldn’t take tipping away because that isn’t fair for the ones working.
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I say these issues are very important to the article because it stating that the employees are having problems paying their healthcare without their bosses giving them their paychecks or have been seen to have health problems inside the restaurant when using the surcharge in their restaurant. Also, it seem that the employees aren’t given enough credit and money for doing their job. “According to these owners, the reason to add a surcharge, rather than raising prices, is that it allows them to pay for their employees’ healthcare without having to count the additional income as revenue for the purposes of determining certain revenue-based expenses, like rent.”
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Throughout this article they state many reasoning’s for changing restaurants in to tipples restaurants and raising server minimum wages. “There are certainly some good reasons to get rid of tips. In many states, tipped workers are subject not to the standard federal minimum wage of $7.25 but instead to the federal “tipped minimum wage” of $2.13, meaning that servers’ total pay fluctuates daily. This may be true that they might make less money one day than the next but from my personal experience working in a restaurant someone receiving a larger tip or above average tips brings some sense of joy and accomplishment to the person. It makes some servers feel a sense of accomplishment by them enhancing someone dining experience so they feel obligated to tip a higher amount. I don’t believe that tips should be taken away but servers should still receive tips but their daily wage should get increased.
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The article “Are Eaters the Key to Better Redtaurant Wages and Working Conditions?” by Spencer Robbins discusses the relationship between the eater and the staff. Robbins begins by analyzing the problem at hand within these frequented restaurants, closely examining the wages and interactions between staff and management. Robbins uses examples of the minimum wages. He cites that cities like “Seattle and Los Angeles” have a “$15 minimum wage” (Robbins). This concept challenges other states who have enacted lower minimum wages. Consequently, Robins explains different ways to equalize the relationship between management, the staff, and the consumer. One of these ideas are the tips received by servers. He aimed to enact a standard tip in order to standardize the wages, which could ultimately decrease the wide range of wage values between members of the staff. Ultimately, Robins’s plans are a drop of rain in a wide sea of concepts concerning the work relationships of restaurants across the continent.
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As a group, we agree that tips are beneficial to the working class and the resteruant as a whole, however tips should be accounted for in addition to them being paid the regular minimum wage of $7.25. We agree that tips are a driving force for many to excel at their jobs and present their best foot forward to create an experience that will keep customers coming and everyone happy. If a tips were banned from all resteraunts, it will create a domino effect of customers walking out and businesses shutting down. Additionally, we agree that health insurance should be added as a surcharge run by an unbiased and professional third party to eliminate any type of fraudulent behavior. Continually, we believe that owners should work to incorporate workers from all walks of life into all positions. Overall, we believe allowing a tip to be given gives the patrons a sense of helpfulness, while also having established safety nets in place withl a regular minimum wage and health insurance so the working class can not be taken advantage of.
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The argument of the $15 minimum wage is definitely created more of a problem than a solution. Jobs that pay minimum wage, such as restaurants, do not and should not serve as a single source of income for families. Tipping restaurant workers is another huge part of their wages. While tips are not required, it’s frowned upon to not leave a tip.
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After reading the article, it is clear to us that tips are a necessity in the food industry. Tips are incentives to work harder and better. By giving tips, the workers become more motivated and are more likely to try and “raise their rank” from their current position. Also, when waiters or waitresses have a big party they are more likely to want to perform good for their customers. In return they will get the tip that they deserve. Most people’s main source of income in the food industry is from tips. These tips allow workers to help support their families. These tips are not taxed. If the wage was increased and tips were taken away, their wages would be taxed. This would most likely be lower than the previous one. Tips are very beneficial to the workers and help them build a good work ethic.
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I totally agree with Kevin H. Kevin H hits the nail on the head with the following and I quote, “This not only will stabilize the waiters paycheck, it will ensure that customers can not discriminate against the employees based on race and ability. As a customer and a employee my opinion is not swayed by the idea of adding a surcharge at the end of the customers meal. As an employee if the wages are concrete there is no possible way for you to make a larger amount by working harder, this will mean there will be weaker work ethic from workers. As a customer it would feel as though you had lost the freedom of deciding how much you want to give based on their service that day. Although it is a good idea, as mentioned in the article it deterred the customers from even entering the store”. This could not have been stated any better.
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I actually really love this idea of surcharging. I see the concept of it, though many people could disagree. If they get rid of tips these people will no longer be paid the federally tipped wage of $2.13. Many people rely on tips to pay their living expenses because that $2.13 goes straight to taxes. Tipping gives customers a lot of power. I like how they brought up the fact that white servers get tipped more than people of color. Getting rid of tipping can really impact the pay disparities among people. In my opinion, I love the surcharge idea because the money you have normally tipped gets incorporated into the actual price of the meal. This way, it’s actually the same overall and shouldn’t be that big of a deal. I can see how people could get upset with this, but if they are properly educated I think this could have a huge turnaround. With this in mind, this money cannot be counted as a tip, and therefore they cannot be paid the $2.13. Instead of this, it’s going to their healthcare and live-able wages. If they rely solely on tips their is no way of telling how much you are going to bring home. How can you be expected to pay bills without a guarantee of a certain amount? You can’t, for the work they do they should be able to go to work knowing they have a job that can take care of them. You can argue with this, but I feel that servers should be paid at least $7.25 an hour, with the option of working enough to have access to healthcare. From experience I know being cut hours to keep you from accessing healthcare is frustrating. So, there is definitely a lot that can be improved here. I don’t think that fast food and restaurants should even be compared in pay. It is two completely different settings and job tasks. However, if fast food places are making said $15.00 an hour servers and cooks could have it better. I agree with Tamanna that we should be educated about the people who make and bring our food. There should be a better way of thinking about all of this. We just simply need to be educated.
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I agree with raising the regular wage of waiters/waitresses to at least $7.25, and would go as far as saying that we should get rid of the concept of tips completely. I think it should be the job or company’s responsibility to pay their workers accordingly, not leave it up to their customers to be responsible for whether or not they might make enough money at work to pay their bills at home. People have complete control over how much or how little they tip, despite wether or not the waiter/waitress “performed well” or not. There will be instances where a server could get a $1-$2 tip, meanwhile the overall bill was over $100. It’s completely unfair to servers to have to “guess” what they are going to make while they are at work, and usually get a paycheck after two weeks that might HOPEFULLY be close or over $20. They have things to pay for as well, and are human beings who deserve a regular wage like everyone else for how much they work, and deserve access to healthcare. This is ESPECIALLY important for workers and servers of color, who are possibly not going to make the same than their white co-workers, as talked about. Though, I completely agree with the idea of an immediate surcharge placed onto bills, because that ensures that those who are eating there cannot discriminate against their server, and they will be paid accordingly every single time. It’s fair, and gives more responsibility to the business to correctly pay their workers.
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Robin mentions ways to eliminate tips in restaurants and says that tipping causes problems. He mentions that some people only get paid $2.13 an hour because they also receive tips. This can be problematic for some, especially people who have families. People who earn an hourly wage of $2.13 plus tips never make the same amount of money each day. Some days where the restaurant has a slow day, these people will not make enough money to support their families with. I could agree with the idea of automatically adding a surcharge onto bills but from another standpoint, as a customer at these no tip restaurants, I would feel rude walking away without giving a tip. I feel as though it is common courtesy to leave a tip to your waitress or waiter after eating at a restaurant.
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The author of this writing does not really specifically say why the reader should care about reading this article or the “so what” question as described in the novel. I think it can kind of make it’s way around stating the “so what” in the article, because many people have worked or will work in a restaurant at some point. And even if they have not worked in a restaurant, they most likely have eaten out at one before so the whole tipping situation applies. It makes a difference whether they do so or not because it makes the generic reader who has no idea why they are reading this article, become more interested in reading it. The author does mention the effect of workers who are tipped and mainly the effects of people of color in her article, making these people kind of the “so what”. But, to me she never really fully answers this question.
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I personally think people should be educated about what they are eating, including the cost of the meals they are consuming. Besides that, I identified with this article because not that long ago I used to work at a restaurant as a waitress; they used to pay $11 dollars an hour. In that restaurant, it was not mandatory to leave a tip for the waiters. Although there were always good people who decided to tip us anyways. Some workers used to argue that it was not fair that some waiters were getting better tips than others. Which is not fair either, customers tip you according to how well you treat them and it’s on you to learn how to earn those tips. I’m aware that some restaurants want to stop their employees from getting tips, this is an unjust decision. It is true that some workers don’t work for tips and they would be earning the same for doing heavier jobs but it is the client’s’ decision to tip them or not. I also agree that workers should not be working to depend on tips. If the workers depend on tips, they always tend to be worried and stressed during their work hours thinking about whether it will be a good day for them and if they will be receiving good tips. They say that by continuing to pay all employees with the minimum wage, the restaurants could go bankrupt, leaving out that by increasing the price to the meals with the intention of taking out the tips for their workers they could also start losing customers. The most considerate thing would be to pay all the workers equally and let the clients give tips to the workers they want, either because they like their service or because they just feel like doing it. After having worked in the restaurant where I was before, I realized that I also needed to do my part, now whenever I go out to dinner I try to give good tips. I also try to tip people who bag at the supermarket. First of all because I know how hard it is to work in such a place, and secondly because I know how good it feels when someone shows how grateful they are for your service.
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I believe that all consumers that visit restaurant’s should know exactly what they are putting into their bodies. When it comes to not tipping later on in the future, that would ultimately hurt the workers rather than help them. Waiters especially rely on the tips they make during the day to survive to their next check. Waiters, cooks and dishwashers usually get paid minimum wage, therefore they rely on those tips day to day. It would be hard to do your best serving people at a restaurant when you know you’re doing your best, but you still won’t get a tip regardless of how nice you are. That would also be cause for waiters to not be as respectful as they would be if they new they were going to be tipped.
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In this article, Robins claims that voluntary tipping of servers should be removed to improve workers’ salary and working conditions. He lists several reasons to support this claim.
First, tipping often makes servers and front-of-house workers have a higher income than back-of-house workers. Even worse, the majority of tipped and front-of-house workers are white while back-of-house workers are more likely nonwhite people. Therefore, tipping widens the income gap between white and color workers.
Second, tipping makes servers more vulnerable to abusive behavior of customers. This can be explained by the fact that the “tipped minimum wage” are lower than the standard minimum wage so customers will have more power over servers than other types of workers. Data shown that in the small number of states that give tipped worker the standard minimum wage, the rate of sexual harassment in the industry is half as high as it is in other states.
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In the article “Are Eaters the Key to Better Restaurant Wages and Working Conditions” by Spencer Robins there is a lot of talk about eliminating tipping to increase pay for workers. Robin list reason why eliminating tipping would benefit workers in restaurants. Robins states, “ In many states, tipped workers are subject not to the standard federal minimum wage of $7.25 but instead to the federal “tipped minimum wage” of $2.13, meaning that servers’ total pay fluctuates daily.” Robin goes on to say how if the minimum wage would go up then it would benefit everyone. For example, people who work in restaurants can get better medical insurance if there was a surcharge instead of tipping according to Robins. Another reason that Robin list is how unfair it is that people of color would not make the same as a white waiter/waitress because people tend to tip white people more. Robin says that no tipping was allowed then everyone would get paid the same amount making it fair for everyone involved. In this article, I found the most persuasive reason was rising the minimum wage for tipped workers would benefit them. I find this to work the most because why would anyone want someone to suffer? I would like to see people thrive. I guess that is why I found it the most persuasive in my opinion.
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I believe that tipping is not beneficial because it depends entirely on the customer. Even if the employee went above and beyond anything expected of them, they could get no recognition. Some of the servers struggle to make ends meet when they do not receive their normal amount of tips. My solution is to educate the local populace of the change of pricing and explain the reason behind it.
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In the article “Are Eaters the Key to Better Restaurant Wages and Working Conditions?” the author Spencer Robins argues that people who work in the restaurant industry should be provided with health care and cutting tips to Boost workers’ pay, as well as surcharges to sidestep tips and taxes. Robins talked about a Restaurant called Huckleberry and a few other places decided to add health care surcharges to their menus. This allowed them to pay for their employees’ healthcare. Cutting tips to help raise workers pay means to stop tipping and raise their minimum wages. So, the employees will receive set salaries to help for not getting tipped. Spencer Robins wrote in this article that numerous amounts of LA restaurants are eliminating tipping. He goes into some statistics about the race, and the percentage of races in the restaurant business.
I agree and disagree with the authors articles that restaurant workers should get some form of healthcare, and I disagree with the no tipping. With the industry adding healthcare to their menus is a benefit for a lot of people and also the restaurants as well. How healthcare is hard to get, this gives people an opportunity to get it, and for the restaurants they won’t have to count any additional income like revenue. Making it easier for them to make a step forward in closing the gap between patrons and what they pay and the labor costs. Cutting tips to raise the minimum
wage I think is a bad idea. Say the server does a really good job at taking care of you and bringing you your food and checking in on you to make everything is okay. They should be rewarded for that. Giving them a good tip will help out a lot, instead of doing all that hard work and get nothing. I work in the restaurant businesses myself and tips at the end of a long shift can add up pretty good, as long as you put in the work. If you do a bad job at serving the tip will show, and you will get very little to no money. Also, with the different races and people tipping more or else because of color, I disagree with. If your server does a good or bad job the tip will show. Overall, I think the article made some good points and I anxious to see if more restaurant business will start doing the no tipping as well.
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Spencer Robins shows us in the article “Are Eaters the Key to Better Restaurant Wages and Working Conditions?” that most Americans would rather consider where the food originates from rather than the labor behind it just a few feet away. On one hand a large problem in the restaurant industry is that tipping stays localized to the front of the store causing a disparity in wages between the workers in the back of the store and those of the front. On the other hand a potentially greater issue is the minimum wage for tipped establishments is less than one third that of non-tipped establishment leaving the power with the consumer whether a waiter might get a decent wage. Spencer Robins leads a call for action from restaurant-goers for their education and the change in circumstances for waiters and the like to be stood up for by the populous for change in legislation.
I will say that I do agree with Robin on these points and ultimately the answer is legislation. There is no greater solutions than getting it in law and making it a new rule in the game to give restaurant workers a fair shake. I will warn openly that when a menial task goes from being cheap to becoming costly big business will find alternatives. The American spirit is capitalism where you too one day can become rich. Scrooge is America. It is penny pinching and being a hardened businessman but at the same time being capable of compassion even if it is a little forced and this is where the situation lies. These poor souls aren’t they pitiable? Tipping is an act of almsgiving for the less fortunate server. The wages of restaurant workers is by no means the responsibility of the customer. Under this reasoning, tipping should not be allowed the situation boils down to the fact that restaurants are not paying their employees correctly guilting the customer into paying when the customer could be even worse off. My point is that tipping is a cultural event and is like bribing someone to do a job they are already supposed to do and their reward for doing their work is their wages. The problem here is that restaurant owners are trying to save money at the cost of workers wages through laws that are in need of becoming more “progressive.” In conclusion, legislation should force Scrooge being in this case the restaurant owners to become compassionate to their workers but this will not be through the eaters but really the population that is the American people striving for justice to bring about this legislative change.
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This blog really stands out to me because I work in a restaurant. Even though it is fast food we still do work really hard & we deserve more pay & even tips. People think it is okay to just go out to eat & make other peoples life hard by having to wait on them hand & foot then at the end of the night they don’t tip or even thank you for your services. I think no matter where you go you should be require to leave some kind of tip because if don’t ave it to tip you should be eat out.
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Spencer Robins presents a case for eliminating tips in the restaurant industry and replacing them with a higher minimum wage with surcharges for things like healthcare coverage. He uses restaurants in New York and Los Angeles as an example where instead of a tip, there is a small percentage charged on every check to compensate for the lack of cash flow. Robins also brings up an excellent point about the minimum wage for tipped employees being drastically below the standard minimum wage. He then elaborates on how the tipless system could reduce the disparities in pay for minorities working in restaurant positions that do not receive tips. Robins does a great job of pointing out some of the flaws in the restaurant industry that go unnoticed too often. However, as someone who works in a restaurant, a tipless system is a terrible idea in my view. Servers receive most of their income from tips and it is the main incentive to work hard and treat customers well. If restaurant employees receive a set salary, there is no need for as much positive customer interaction. Many successful servers will often end up making significantly more than minimum wage through tips. Robins seems to have good intentions and care about the injustices of the restaurant industry, but ultimately I think his solutions are misguided and grandiose.
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In this article, graduate and environmentalist Spencer Robins states that committed and engaged consumers can help bring about change not only for food workers, but for society as a whole. She also provides several reasons on eliminating tipping of servers in order for better pay and working conditions. Me as myself I am an essential worker and I do feel the minimum wage should be increased as well as working conditions. Robin as well explores including racial disparities in restaurant wages, health care surcharges, immigration policy, deceptive corporate practices, and more. Since tips vary on the person, eliminating tips and increasing the wage will make everyone earn the same out of money. Everyone’s full check will receive full health care. People who work in restaurants can get better medical insurance if there was a surcharge instead of tipping. The tipping system depends on the day and who comes in so the hours should be what you get paid for.
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First, let me start off by saying I am in fact a food service worker. With that aside, let me get started. I believe that restaurant service is hard, and painstaking and it frankly sucks. But, I am a college student, and although I am over qualified to be working a busboy position, I deal with it because our landscape isn’t exactly ideal right now(COVID) and I am taking what I can get. With that being said, people are taking what they can get as mothers, fathers and care givers. It is unfair that they do not make enough to support as much as they like, but we must preserve our economic practices as country. The rapid raise of minimum wage would be detrimental to us, because it would create massive inflation. If rolled out on such a rapid large scale, $15 hourly minimum would cause this, which could destroy the economy, causing businesses to close and these people would be out of jobs quicker than they raised the minimum hourly wage. My ideal way to do this has already been implemented by NYS. They gradually raise the hourly wage by 1 dollar a year, for 5 years and 2021 will be the end of that campaign ending at $15, which is the best win win situation for all parties.
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I agree with cutting tips to boost worker pay. I’ve worked in a restaurant where I received minimum wage. Servers worked for less but the money they made from tips was more than what I was working for. So by the end of the night they were taking home more money than I was making in a week, per night. I did not receive any tips from my greeter position. Robins mentions in this article several reasons for eliminating voluntary tipping of servers in order to provide better pay and conditions to restaurant workers. These reasons include to help raise workers’ pay. He also states that “tipping contributes to a difference in pay between white and nonwhite workers; a problem exacerbated by the fact that patrons tend to tip white servers more than they do people of color.” Cooks are most likely to be black or Latino, while servers are most likely to be white. The only people getting tipped in most restaurants are the servers. Another reason for eliminating voluntary tipping is because it gives customers the power over servers that can enable abusive behavior.
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I think Spencer Robins, the author of, “Are Eaters the Key to Better Restaurant Wages and Working Conditions?”, has very good points when discussing whether tipping should be allowed or not. The idea of waiters or waitresses earning tips, but earning less than minimum wage is not good. This causes the money the workers make in a day to differ based on how generous the customers may be. Some of the customers may not even tip, leaving the worker to earn even less money. The concept of tipping also leads to waiters and waitresses being paid more than the chefs who make the food in restaurants, which is not very fair. When some restaurants tried to take tipping away, it lost some of its customers, which is not good for their business. In 2022, the current wage for restaurant workers is $10 cash wage with a $5 tip per hour. I think it would be more structured if everyone earned the same amount, so that waiters or waitresses would be able to know they are earning enough money in a day instead of relying on the generosity of customers. I can see why Spencer Robins thinks that tipping can contribute to unfair pay.
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As someone that works in a restaurant I know how a slow day can bring down the money you make even if you are still working long and hard hours. While it is the nature of tip based pay, for people with children and beyond that anyone who has bills to pay a more constant income is needed in order to ensure that deadlines can be met. Of course there are going to be days where you bring in more than you would have with tips but I think the name of the game that the article is trying to get at is stability. Personally I think that we should still stick with the tip based pay because I think it allows for the staff to have a higher ceiling of money to bring in, I also think it incentivises the staff to give their best possible service to the customers. While the argument for stable income is so hard to refute because of how badly people need money and I definitely agree with the main points made by the author, I don’t think that such a drastic change is needed. Tipping is part of our culture and I think it will take people a long time to adjust to the changes presented. From the perspective of someone who makes a good chunk of their income on tips I can attest to how much a good tip can brighten your day and make you feel more appreciated for the things we do that are above and beyond the normal level of service and that is why I think we still need to keep tipping as a part of our culture.
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As someone that works in a restaurant I know how a slow day can bring down the money you make even if you are still working long and hard hours. While it is the nature of tip based pay, for people with children and beyond that anyone who has bills to pay a more constant income is needed in order to ensure that deadlines can be met. Of course there are going to be days where you bring in more than you would have with tips but I think the name of the game that the article is trying to get at is stability. Personally I think that we should still stick with the tip based pay because I think it allows for the staff to have a higher ceiling of money to bring in, I also think it incentivises the staff to give their best possible service to the customers. While the argument for stable income is so hard to refute because of how badly people need money and I definitely agree with the main points made by the author, I don’t think that such a drastic change is needed. Tipping is part of our culture and I think it will take people a long time to adjust to the changes presented. From the perspective of someone who makes a good chunk of their income on tips I can attest to how much a good tip can brighten your day and make you feel more appreciated for the things we do that are above and beyond the normal level of service and that is why I think we still need to keep tipping as a part of our culture even if it may lead to less steady wages and less benefits for employees.
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I disagree with Kevin H.’s view that eliminating voluntary tipping would not be beneficial, as presented in Robin’s article. Robin mentions several compelling reasons for replacing tipping with a surcharge, aiming to improve pay and working conditions for restaurant employees. These reasons include stabilizing wages, which fluctuate due to inconsistent tips and varying customer traffic. By implementing a surcharge, employees would have a more reliable income, shielding them from the unpredictability of customer generosity and business fluctuations.
One significant benefit of a surcharge is that it eliminates the potential for discriminatory tipping practices. Studies have shown that tips can be influenced by the race and appearance of servers, leading to unequal earnings among employees. A mandatory surcharge ensures that all workers receive fair compensation, regardless of customer biases. This approach promotes equity and helps create a more just working environment.
However, Kevin argues that a fixed wage system might reduce the incentive for employees to provide exceptional service, as there would be no potential to earn more through tips. While this concern is valid, it is essential to consider that fair wages and good working conditions can also motivate employees. When workers are paid a living wage and receive benefits such as healthcare, they are likely to be more satisfied with their jobs and provide better service as a result. Furthermore, restaurant management can implement performance-based bonuses or other incentives to maintain high service standards without relying on tips.
As a customer, Kevin feels that surcharges remove the freedom to reward good service based on personal discretion. This sentiment is understandable, but it overlooks the broader implications of the tipping system. The psychology of tipping is complex, and while some customers enjoy the sense of control and generosity, others may feel pressured or uncertain about how much to tip. A standardized surcharge simplifies the dining experience and ensures that all employees are fairly compensated for their work.
Robin’s article highlights that some restaurants have successfully implemented surcharges, while others have faced resistance. This mixed reception indicates that transitioning away from tipping requires careful consideration and communication with customers. Educating diners about the reasons behind the surcharge and the benefits it provides to employees can help mitigate negative reactions. For instance, restaurants could display information about how the surcharge supports fair wages and better working conditions, fostering a sense of community and shared responsibility among patrons.
The resistance to eliminating tips also reflects a broader societal challenge of adapting to new economic models. As the article “Are Eaters the Key to Better Restaurant Wages and Working Conditions?” suggests, achieving sustainable labor practices in the restaurant industry requires a shift in consumer expectations and behavior. Customers need to understand the true cost of dining out, which includes fair compensation for all workers involved in the process.
In conclusion, while the idea of eliminating tips and adding a surcharge may initially seem unappealing to both employees and customers, it offers significant benefits in terms of wage stability and equity. By ensuring that all workers receive fair and consistent pay, the restaurant industry can create a more just and sustainable labor environment. Educating customers about these changes and the reasons behind them is crucial for a successful transition. Ultimately, the shift away from voluntary tipping towards a surcharge model represents a positive step towards fairer wages and better working conditions for restaurant employees.
I disagree with Kevin H.’s view that eliminating voluntary tipping would not be beneficial, as presented in Robin’s article. Robin mentions several compelling reasons for replacing tipping with a surcharge, aiming to improve pay and working conditions for restaurant employees. These reasons include stabilizing wages, which fluctuate due to inconsistent tips and varying customer traffic. By implementing a surcharge, employees would have a more reliable income, shielding them from the unpredictability of customer generosity and business fluctuations.
One significant benefit of a surcharge is that it eliminates the potential for discriminatory tipping practices. Studies have shown that tips can be influenced by the race and appearance of servers, leading to unequal earnings among employees. A mandatory surcharge ensures that all workers receive fair compensation, regardless of customer biases. This approach promotes equity and helps create a more just working environment.
However, Kevin argues that a fixed wage system might reduce the incentive for employees to provide exceptional service, as there would be no potential to earn more through tips. While this concern is valid, it is essential to consider that fair wages and good working conditions can also motivate employees. When workers are paid a living wage and receive benefits such as healthcare, they are likely to be more satisfied with their jobs and provide better service as a result. Furthermore, restaurant management can implement performance-based bonuses or other incentives to maintain high service standards without relying on tips.
As a customer, Kevin feels that surcharges remove the freedom to reward good service based on personal discretion. This sentiment is understandable, but it overlooks the broader implications of the tipping system. The psychology of tipping is complex, and while some customers enjoy the sense of control and generosity, others may feel pressured or uncertain about how much to tip. A standardized surcharge simplifies the dining experience and ensures that all employees are fairly compensated for their work.
Robin’s article highlights that some restaurants have successfully implemented surcharges, while others have faced resistance. This mixed reception indicates that transitioning away from tipping requires careful consideration and communication with customers. Educating diners about the reasons behind the surcharge and the benefits it provides to employees can help mitigate negative reactions. For instance, restaurants could display information about how the surcharge supports fair wages and better working conditions, fostering a sense of community and shared responsibility among patrons.
The resistance to eliminating tips also reflects a broader societal challenge of adapting to new economic models. As the article “Are Eaters the Key to Better Restaurant Wages and Working Conditions?” suggests, achieving sustainable labor practices in the restaurant industry requires a shift in consumer expectations and behavior. Customers need to understand the true cost of dining out, which includes fair compensation for all workers involved in the process.
In conclusion, while the idea of eliminating tips and adding a surcharge may initially seem unappealing to both employees and customers, it offers significant benefits in terms of wage stability and equity. By ensuring that all workers receive fair and consistent pay, the restaurant industry can create a more just and sustainable labor environment. Educating customers about these changes and the reasons behind them is crucial for a successful transition. Ultimately, the shift away from voluntary tipping towards a surcharge model represents a positive step towards fairer wages and better working conditions for restaurant employees.
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I disagree with Kevin H.’s view that eliminating voluntary tipping would not be beneficial, as presented in Robin’s article. Robin mentions several compelling reasons for replacing tipping with a surcharge, aiming to improve pay and working conditions for restaurant employees. These reasons include stabilizing wages, which fluctuate due to inconsistent tips and varying customer traffic. By implementing a surcharge, employees would have a more reliable income, shielding them from the unpredictability of customer generosity and business fluctuations.
One significant benefit of a surcharge is that it eliminates the potential for discriminatory tipping practices. Studies have shown that tips can be influenced by the race and appearance of servers, leading to unequal earnings among employees. A mandatory surcharge ensures that all workers receive fair compensation, regardless of customer biases. This approach promotes equity and helps create a more just working environment.
However, Kevin argues that a fixed wage system might reduce the incentive for employees to provide exceptional service, as there would be no potential to earn more through tips. While this concern is valid, it is essential to consider that fair wages and good working conditions can also motivate employees. When workers are paid a living wage and receive benefits such as healthcare, they are likely to be more satisfied with their jobs and provide better service as a result. Furthermore, restaurant management can implement performance-based bonuses or other incentives to maintain high service standards without relying on tips.
As a customer, Kevin feels that surcharges remove the freedom to reward good service based on personal discretion. This sentiment is understandable, but it overlooks the broader implications of the tipping system. The psychology of tipping is complex, and while some customers enjoy the sense of control and generosity, others may feel pressured or uncertain about how much to tip. A standardized surcharge simplifies the dining experience and ensures that all employees are fairly compensated for their work.
Robin’s article highlights that some restaurants have successfully implemented surcharges, while others have faced resistance. This mixed reception indicates that transitioning away from tipping requires careful consideration and communication with customers. Educating diners about the reasons behind the surcharge and the benefits it provides to employees can help mitigate negative reactions. For instance, restaurants could display information about how the surcharge supports fair wages and better working conditions, fostering a sense of community and shared responsibility among patrons.
The resistance to eliminating tips also reflects a broader societal challenge of adapting to new economic models. As the article “Are Eaters the Key to Better Restaurant Wages and Working Conditions?” suggests, achieving sustainable labor practices in the restaurant industry requires a shift in consumer expectations and behavior. Customers need to understand the true cost of dining out, which includes fair compensation for all workers involved in the process.
In conclusion, while the idea of eliminating tips and adding a surcharge may initially seem unappealing to both employees and customers, it offers significant benefits in terms of wage stability and equity. By ensuring that all workers receive fair and consistent pay, the restaurant industry can create a more just and sustainable labor environment. Educating customers about these changes and the reasons behind them is crucial for a successful transition. Ultimately, the shift away from voluntary tipping towards a surcharge model represents a positive step towards fairer wages and better working conditions for restaurant employees.
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