I wrote a book in ’03 called, “Behind Bars: The Straight-Up Tales of a Big City Bartender,” so I have very strong ideas about gratuities and the service industry. Then last week I wrote an op-ed piece in the New York Times called, “Tips Supplement Paltry Paychecks.” Originally its title was, “Tip or Die.”
Now that the season is in full swing, I’m asking local servers what they think about getting rid of the system of tipping? Could you live on $10/hr if they actually changed the minimum wage to that (yes, it’s fantasy, but…). Do you think it’s smart or is it a conspiracy to squeeze the middle class again? What’s the minimum hourly wage that you would give up tipping as the norm?
Remember, TIPS stands for “to insure prompt service.” Without it, would you turn into that cliched surly French waiter who despises you while you ask the most rudimentary questions?
Would love to know your thoughts on this!
Originally posted on PATCH.