As a restaurant operator, I refuse to contribute to this out of hand tipping culture. It would be extraordinarily easy for me to turn on the tip function at our three restaurants. It would be extraordinarily easy for me to lower the hourly wage I compensate our team with and then pass along tips to subsidize their wage. Here's why I won't do it. 1) It's my responsibility to pay a living wage, not the customers. We do this by practicing strict cost management. We're surgical with this. 2) The customer doesn't equate value to the menu price. They equate value by what comes out of their bank account. If we're asking the guest to pay menu price + tax + tip then we lower our perceived value. 3) I have a genuine concern that we're creating a workforce of entitlement. "I did a job...tip me." No, that's what your wage is for. 4) Cutting corners is a dangerous game for performance. Cut here, cut there. Taking the easy road is a great way to be underprepared when problem solving requests your attention. I operate in a fast-casual restaurant environment. Our team member's work is crucial to the success of the business which is why we pay a higher hourly wage. This is something they can genuinely rely on. Something that financial institution can lend against.
It is annoying when they put it as a 'suggestion' on the bill. outrageous for me!
Michel, this is a great insight to share and thank you for being a role model to lead a change in the restaurant industry. Understanding your customer is one thing; acting on it is another. Everyone deserves a living wage and definitely deserves a tip for their great service, but not everyone has the luxury of paying a 25 percent tip. Tip options might be forcing customers to give up having an experience at some restaurants altogether.
It is admirable to see business owners prioritizing the well-being of their staff, who in turn provide excellent service to clients. However, customers will only support local businesses if they perceive the value of the products or services being offered.
I would be interested if the same model works in the USA, or would tipping be discouraged there as well?
The cost to eat at a Restaurant in Toronto is outrageous-on top of that people expect an extra 25%? Meal quality has declined - service has declined Better to make that steak at home Is this the same everywhere?
Tipping is such a cultural thing. A friend visiting from the UK told me they don't tip at all! Many people are getting turned off by the high tipping percentages suggested, which can backfire harming really only the servers. Kudos to you for your philosophy of economic care for your staff!
I hope this becomes a trend
Excellent! Especially no 2!
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10moI think Tipping is Totally A Client or Customer Thinking Process, wherein It's a gesture of Appreciation. No matter what the pay is, nobody minds a little Extra, these Days , especially when it comes with Appreciation of a job/ Task well Done, which is otherwise Hard to Come by. It should never be Mandatory though, just leave it to the Customer to Decide. But I do understand the Downside, that when you are not tipped! Does that Necessarily Mean low Performance? Or maybe a Stingy Customer? So I favour Discreet Tipping, just Something a Client does for an individual, maybe the Team, or The Chef, etc. Just Spur of the Moment on Emotion.