Service charges; resort fees; "surcharge" add-ons: A new state law requiring price transparency is set to take effect in July. Until now, no one knew how it would apply to restaurants.
Need this nationwide. I hate having fees added on to the price of what I’m ordering.
I think that’s very dependent on age. When I was in my early twenties, an inconsistent gig with the potential for high tips was very appealing. When I got into my late twenties/early thirties I moved over to events and catering because they offered a high hourly wage with predictable(ish) hours. If the restaurants pay well enough they’ll be able to find people.
The real problem will be vacation towns. There are some places where most of the restaurants and bars close in the off-season. The staff will work their asses off through the spring and summer, then use their tips to live the rest of the year. For some of these towns, even if the restaurant staff wanted to pick up a job in the off-season, they’d need to drive two hours just to find a part-time gig at Target. I really want tipping to end, but I’m not sure what would happen to these places. The seasonal restaurants could pay more, but I’m not sure they could offer enough to subsidize their staff for half the year.
How’s that any different? You’d get fewer takers for a seasonal job, so shouldn’t pay go up? Just like they now get disproportionate tips, shouldn’t they get a disproportionate living wage?
I’m not sure it will scale properly. Tipping might outpace sales in towns like that, and I’m not really sure what the economics are in maintaining seasonal restaurant. And if there are fewer takers for seasonal jobs, the employers could pay more theoretically, but in the restaurant industry, fewer servers means slower service. Slower service means fewer sales, fewer sales means less profit, and less profit means lower pay. I think places like this would require a UBI program to maintain how they currently operate without tips.
I think that’s very dependent on age. When I was in my early twenties, an inconsistent gig with the potential for high tips was very appealing. When I got into my late twenties/early thirties I moved over to events and catering because they offered a high hourly wage with predictable(ish) hours. If the restaurants pay well enough they’ll be able to find people.
The real problem will be vacation towns. There are some places where most of the restaurants and bars close in the off-season. The staff will work their asses off through the spring and summer, then use their tips to live the rest of the year. For some of these towns, even if the restaurant staff wanted to pick up a job in the off-season, they’d need to drive two hours just to find a part-time gig at Target. I really want tipping to end, but I’m not sure what would happen to these places. The seasonal restaurants could pay more, but I’m not sure they could offer enough to subsidize their staff for half the year.
How’s that any different? You’d get fewer takers for a seasonal job, so shouldn’t pay go up? Just like they now get disproportionate tips, shouldn’t they get a disproportionate living wage?
I’m not sure it will scale properly. Tipping might outpace sales in towns like that, and I’m not really sure what the economics are in maintaining seasonal restaurant. And if there are fewer takers for seasonal jobs, the employers could pay more theoretically, but in the restaurant industry, fewer servers means slower service. Slower service means fewer sales, fewer sales means less profit, and less profit means lower pay. I think places like this would require a UBI program to maintain how they currently operate without tips.