Tipping: The Difference Between High And Low Wage

Fast-food workers have been protesting for a minimum wage of $15 dollars an hour and the freedom to unionize. The workers have organized numerous protests this year. During the protests they have walked out and chanted slogans regarding their pay. The main fast-food companies that are effected is McDonald's and Burger King. They both have stated that they will not press charges and indeed are allowing the workers to return. These workers that are participating in the strike doesn’t represent the majority of the fast-food employees. The people participating in the strike are not only youths but adults and elders as well. Due to the countries low employment rate many of these workers are supporting a family or other dependents. This is

From about 11:30 AM to 1:30 PM, many customers come in for lunch and from 5:30 PM to about 8:00 PM, there is a dinner rush. During these periods, servers receive many tips due to the large volume of customers. But during the period between the lunch and dinner rushes and the period after the dinner rush, generally, restaurants receive a lot fewer customers, which is something I can attest to having worked in a restaurant this past summer. During these down periods, servers are not acquiring many tips, which means they do not have much to supplement their hourly wage.

As a recent employee in the restaurant industry, first as a hostess and later as a waitress, I have had the opportunity to experience the system of tipping not just from a customer’s point of view.

“Tips are accepted not expected” not always the case. In certain restaurants management will automatically generate a 18% gratuity when there are larger parties being served. In a recent article on the 1010 wins.com website ( “tip dispute leads to arrests at soprano’s“ )the reporter tells of a story where people actually got arrested because they refused to pay the mandatory 18% tip. At some point consumers should have the right to draw the line when it comes to tipping. Michael Lewis says “ our natural and admirable reluctance to enter into the spirit of the thing causes the thing to lose whatever value it had in the first place”(23). Tip amounts should not be mandated by the size of the party. A gratuity should remain based upon the quality of the service that was provided.

There is no reason a server should go home every day and make more than a construction worker or someone who does landscaping for a living. Serving at a restraunt is not that labor intensive, they work inside a building with air condtioning and make minimum wage plus the amount of tips. Thats definitly not fair for the people who have to wake up early in the morning and go work out in the heat all day, just to go home and realize that a server makes more than them. I work twelve hour days and at the end of the day i bring home less than one hundred dollars. From my experience, i know a lot of people who are servers and they bring home over two hundred dollars in one day; only working a 4 hour

The waitress at your favorite restaurant hastens through the kitchen all the way to your table to serve you your food.This is their daily routine. Some may be teenagers trying to get some pocket money, while others may be full time adults trying to make a living.Waiters typically make less than minimum wage. Keeping this in mind, waiters and waitresses solely rely on tips due to their extremely low wages. Tips make up pretty much their whole income. The tipping concept came about in the sixteenth century in Europe for promptitude. Tipping would essentially provide better service for customers. From the seventeen hundreds to this day, tipping has been ingrained into our societal norm.Tipping is so common that if one does not tip they are

The articles "Rethinking Work" and "Higher Minimum Wage" has many differences but also some similarities. A difference is in rethinking work it talks about people hating work and in minimum wage it talks about people liking work if they got paid more. This shows how different they are because one is supporting that people don't like to work and the other is saying people do like to work. A similarity that they share though is that If people get paid a little money they will be less willing to work than if you paid them lots of money. It shows that even though the two articles are different they have a connection to each other. Another difference is that they are based around different themes. Rethinking work talks about people not liking

When we had finished the dinner the waitress brought a bill, which costs me an arm and a leg.

Many consumers don’t give the waiters cash but give an 10%-15% extra on the card. 10% of customers don’t even give tips at all. According to federal law, the employer gets that money, and most consumers don’t know this. This is why tipped workers should be paid minimum

Servers procure tips on top of their wages. If they do not earn the state’s minimum wage they collect enough to cover what they did not earn. This way servers are almost always paid a greater amount than other restaurant workers. Considering the drastic differences in wages, servers and cooks that work together are often separated. As stated in the video, “Why Getting Rid of Tipping is Better for Everyone” “ ...there always been a friction between that different type of setup, we all work hard, we should all be paid the same.”

Famously ranked restaurants such as French Laundry as one of the country's finest restaurant, now add a 20 percent tip to the bill. All service charges, go to the house and everyone receives from that. Other restaurants are also printing gratuity guidelines on checks. In fact American Express now provides a calculation feature on its terminals so that restaurants can choose

Tipping is a very controversial topic. A few years ago, tipping was something that occurred naturally. People paid their server at a restaurant, doorman, handyman, bartender, taxi, or even hair dresser for services performed. Tipping was a way to show appreciation for the services performed to the customer. Workers relied on those tips to boost their earnings and to pay for life's necessities. However, some business owners would like to eliminate tipping. Handy has a completely different take on the situation. They would like to make it easier for their customers to tip their independent contractors.

By abolishing tipping, obviously the minimum wage for servers certainly must be raised from the current two dollars and a little bit of change that waiters earn per hour. Accordingly, the only way to make up for the revenue that the restaurant is losing in order to pay servers at least minimum wage, the prices of menu items will be raised. Customers that do not want to tip servers somehow believe that they are getting a cheaper meal for the same amount of service; on the contrary, these individuals are actually paying the same price or maybe even more depending on their average tip percentage. For example, the few restaurants that

In most restaurants in the United States, waiters receive a large portion of their compensations through tips from customers. Generally, the size of the tip is decided by the customer. However, many restaurants require a 15% tip for parties of eight or more. Using concepts from organizational architecture, discuss

They expect me to be patient, clear with orders, not demanding, and aware of what is going on. I must know what food they just told me was done and where to take it, but first I need to pay attention to hear when my name is called. There is usually more tension between the kitchen and waiters than there is with any other workers. The roles are so different. The kitchen staff usually looks at servers as just wanting to get a good tip, and that we do not care the extremities the kitchen has to go to for us. It is important that servers respect the kitchen staff; they are in charge of the food we will be serving. “Servers, as mediators, need their food when their customers demand it: sometimes this is before the food is ready; at other times after. If servers demand food too early, cooks are stressed; but if they don’t pick up the food on time, the food is poor and the cook seems incompetent.” (Fine 105). This is the most true on Friday and Saturday nights. Everything seems to be more chaotic on these nights, since most people decide to go out. This is good because it brings in more business for the restaurant, but then there are always more unhappy customers on these nights as well. Overall, positive interaction with the kitchen staff can make amazing things happen.