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Back in December, we reported on the Trump administration's proposed changes to tip-pooling regulations that would allow employers to pocket servers' tips as long as the employees continue to make minimum wage. That's right: Employers could take servers' tips and just dole out the minimum wage. But wait, it gets worse!
Turns out, the Department Of Labor knew how crappy this would make life for restaurant employees. This Bloomberg Law article, citing sources within the agency, reveals that the Department Of Labor knowingly buried its own data that showed restaurant workers would lose billions of dollars in gratuities under the new proposal.
Source: https://thetakeout.com/proposed-tip-pooling-law-is-so-bad-for-workers-the-gove-1822664111
(Score: 2, Insightful) by Anonymous Coward on Tuesday February 06 2018, @07:19PM
The obvious thing here is that there is some pay level where you would not be taking a pay cut and I've always gotten the best service in countries with no tipping. I tip extremely well. Before I was married I considered 30% personal minimum tip.
But it's just because I don't want to have to gauge your service or see your pitiful eyes or wonder if you have kids to support so I tack on roughly 30% with the absolute minimum of thought and effort possible. The restaurants should consider it a service to eliminate concerns and worries outside of eating my meal.
I should have no responsibility to your employer other than paying the bill (Which should fucking include taxes and your wages just like much of the better world)
I should have no responsibility to you other than to not intentionally ruin your day by being a shitty customer.
Even the act of thinking about tips and taxes removes a great deal of value from my dining experience. I'd prefer not even to even hear about or see the bill until it gets over 50.
How fucking hard is it to let me enjoy some food without thinking. How is it that this is so hard for managers? Really the people running restaurants must be fucking idiots to think that I'll appreciate their level of extra customer service by sending a frantic waitstaff to my table every 5 minutes to ask if I want water or some snacks with as much fake cheer as they can muster but never consider I'd just like to know my staff is getting decent compensation without having to do math on a napkin.