Advertisement
Advertisement
Advertisement
Beyond the reluctance of restaurants to factor in the real cost of running a restaurant, tipping doesn't really make any sense. While the NRA has argued that tipping incentivizes good service, restaurant customers are not necessarily logical in their tipping patterns. They tip more when paying with credit cards, less when they're part of large parties, and more when servers draw smiley faces on their checks. Whether the service was good only accounts for a 1 to 5 percent difference in tips, according to one study.Aponte doesn't believe that tipping especially incentivizes workers to do a better job. "You can tell if you interview somebody if they're going to be good server," she said.Garrette Henson, a 35-year-old server who works at Dumont Burger in Williamsburg agreed. "A good server is a good server," he said. "A shitty server is a shitty server. Tipping isn't going to change that."So far, Dirt Candy is part of a small crowd of service-included restaurants in the US. Thomas Keller, the restauranteur and chef behind places like like Per Se and French Laundry, doesn't allow tipping at his establishments. (Per Se recently had to pay $500,000 to current and former waiters for violating New York State wage laws.) Top Chef judge and famous restauranteur Tom Colicchio recently eliminated tipping during lunch service recently at Craft. High-end Japanese restaurants Riki and Sushi Yasuda also don't allow tipping.Read on Munchies: You Don't Need Laws to Figure Out How to Tip Me
Advertisement