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<blockquote data-quote="Enforcer" data-source="post: 6220098" data-attributes="member: 396">I also work in restaurants in a FOH (front-of-house) capacity. In the US, you should tip, as that's how we live. If you can't afford the tip you can't afford to eat out. If anyone disagrees (again, in an American context where the server makes minimum wage or often less than minimum wage), feel free to apply for a job FOH and put your money where your mouth is.That said, I like that some restaurants are bucking the trend and imposing a flat service charge and then pay FOH an hourly rate well-above minimum wage. My current employer does that and it works out well (especially with overtime). It's not as much as I made in a normal tipping environment, but it's nice to be able to budget with a predictable income and it's also nice not having to worry about the table of stereotypically poor tippers. Tipping causes lots of anxiety among restaurant employees, especially in fine-dining restaurants where the server often has to tip out to a back waiter, food runners, bartenders, glass- and silver-polishers, baristas, somms, etc.What's funny is that there are some who've complained about restaurants who've made this paradigm shift as they no longer have the ability to punish their server for perceived poor service. If going out to eat is part of one's desire to have a power-trip, that's the wrong reason to go out... And anyways, if you don't like the service that's when you ask for the manager. Most of us care about what we do and want the customer to be happy, if for no other reason than it's more pleasant for the server to deal with happy tables than unhappy ones during a 10-14 hrs. shift.</blockquote>

[QUOTE="Enforcer, post: 6220098, member: 396"] I also work in restaurants in a FOH (front-of-house) capacity. In the US, you should tip, as that's how we live. If you can't afford the tip you can't afford to eat out. If anyone disagrees (again, in an American context where the server makes minimum wage or often less than minimum wage), feel free to apply for a job FOH and put your money where your mouth is. That said, I like that some restaurants are bucking the trend and imposing a flat service charge and then pay FOH an hourly rate well-above minimum wage. My current employer does that and it works out well (especially with overtime). It's not as much as I made in a normal tipping environment, but it's nice to be able to budget with a predictable income and it's also nice not having to worry about the table of stereotypically poor tippers. Tipping causes lots of anxiety among restaurant employees, especially in fine-dining restaurants where the server often has to tip out to a back waiter, food runners, bartenders, glass- and silver-polishers, baristas, somms, etc. What's funny is that there are some who've complained about restaurants who've made this paradigm shift as they no longer have the ability to punish their server for perceived poor service. If going out to eat is part of one's desire to have a power-trip, that's the wrong reason to go out... And anyways, if you don't like the service that's when you ask for the manager. Most of us care about what we do and want the customer to be happy, if for no other reason than it's more pleasant for the server to deal with happy tables than unhappy ones during a 10-14 hrs. shift. [/QUOTE]

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