JamesStep wrote:
>>Hey, how about charging a bit more for the
>>service and then paying the staff a little extra
>
>
>
> Well, it's more than "a little extra"; tips are a substantial
> portion of their income. In some cases they make more
> from tips than from their salary.
>
> Although many people don't like tipping, most tolerate it as
> the way things are and there's little incentive for restaurant
> owners in the U.S. to eliminate it.
>
> If a restaurant institutes a "no tipping" policy, they need
> to raise food prices to cover the increased wages. And
> even though the total price may come out about the same
> for an average tipper, it still creates the impression that
> the restaurant is higher-priced than its competitors.
>
> Jim
>
>
Perception of higher prices was a major part of their problem.
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