In US tipping culture, of course, the rationale is that the restaurants don’t pay their employees as much so the tips make up the difference. Why then is it tied to a percentage of the order cost and not a flat hourly amount?
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In US tipping culture, of course, the rationale is that the restaurants don’t pay their employees as much so the tips make up the difference. Why then is it tied to a percentage of the order cost and not a flat hourly amount?
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@arcana it's mediated between you and the customer typically, not by the restaurant. Some restaurants pool and then proportionally split tips but this should be by employee choice not company policy (it's usually an unwritten policy though)
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@[email protected] @[email protected] that's illegal in most places. for good reason. DO NOT give places that do that your business -- the employees won't see a dime of what is rightfully theirs.
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