Just the Tip. Why the American resturant tipping system is wrong.

I know that servers tip other servers ridiculous amounts. For the rest of us, especially us economic minded, expected tips can be a sore point. Look it's a game and it's rigged to put server against patron.

Here is what is wrong with the system. Once upon a time a business owner had to pay someone to serve the food he sold. There was a really good server named Bob who was exceptional at making patrons feel welcomed and special. So Bob started getting extra money left for him because his customers enjoyed their experience so much that they wanted to reward him for a job well done.

Well the business owner said WAIT! You're making a lot of money Bob. Too much for simply serving my food. So the GREEDY business owner told Bob, I am going to pay you as little as the law makes me since you are tipped so much. AND by the way there is a line of people who want your job so leave if you don't like it. Bob liked his job and needed a job so he stayed.

Soon word spread that Bob the excellent employee's wage was lowered. So the good people of Bob's town felt sorry for Bob. Soon everyone would leave a tip no matter how good or bad the service was. And shortly there after the servers incentive to do a good job would vanish. And so today we effective have a shell game going on.

Restauranteur puts a lower price on menu, doesn't pay a baseline living wage and expects his patrons to effectively pay the server directly.  Putting the server and patron in an awkward relationship. The restaurant owner has effectively STOLEN the TIP for a job well done by lowering the pay to a point where a tip is required to compensate the effort required to do the job fairly.

How can it be fixed? One way is if EVERYONE stopped tipping. The people who do that hard server job would soon look for better pay or a job that wasn't so difficult for the pay. And very quickly business owners would have to raise their wage to keep the place open.

Since that isn't likely to happen a servers income will continue to be linked to the philosophy of each individual customer. Some will tip no matter how good or bad, others won't tip at all and some will tip when they are impressed with service. The best customer a server can hope for today is one with a big heart or a big ego who is afraid of being called cheap.


THAT AIN'T RIGHT!