On 2016-08-14 5:22 PM, graham wrote:
> No-tipping policies at US restaurants prompt delight €“ and disaster
>
> https://www.theguardian.com/lifeands...fects-portland
>
>
> http://tiny.cc/ng4ydy
>
> Note the following point in the article:
> "According to research by Michael Lynn, professor of consumer behaviour
> and marketing at the Cornell University School of Hotel Administration,
> most people tip not based on service, but *because they feel guilty and
> obliged*. He also found that 53% of customers liked the idea of higher
> menu prices where tipping is not permitted."

It works in lots of places in Europe. You get good professional service
without waiters fawning all over you trying to ingratiate you into a
larger tip. What you see on the bill is a price higher than you would
see here, but that is what you pay. You don't see a bunch of taxes added
to the bill and aren't expected to leave 15% or more on top.
I find it curious that the guy in the article said he would have to
raise his prices by 40% to get the money he needs to pay the higher
wages when tipping less than half of that was supposed to have been
working.

On Sun, 14 Aug 2016 18:06:41 -0400, Dave Smith
> wrote:

> On 2016-08-14 5:22 PM, graham wrote:
> > No-tipping policies at US restaurants prompt delight – and disaster
> >
> > https://www.theguardian.com/lifeands...fects-portland
> >
> >
> > http://tiny.cc/ng4ydy
> >
> > Note the following point in the article:
> > "According to research by Michael Lynn, professor of consumer behaviour
> > and marketing at the Cornell University School of Hotel Administration,
> > most people tip not based on service, but *because they feel guilty and
> > obliged*. He also found that 53% of customers liked the idea of higher
> > menu prices where tipping is not permitted."
>
> It works in lots of places in Europe. You get good professional service
> without waiters fawning all over you trying to ingratiate you into a
> larger tip. What you see on the bill is a price higher than you would
> see here, but that is what you pay. You don't see a bunch of taxes added
> to the bill and aren't expected to leave 15% or more on top.
> I find it curious that the guy in the article said he would have to
> raise his prices by 40% to get the money he needs to pay the higher
> wages when tipping less than half of that was supposed to have been
> working.
>
>
They go out of business quickly in the USA. Customers want to pay a
reasonable price for food and leave the tipping up them.

--
I love cooking with wine.
Sometimes I even put it in the food.

It works here, SF, with some restaurants being in successful business for decades.
It depends on the restaurant and the community in which it serves its
customers.

N.

On Mon, 15 Aug 2016 05:29:54 -0700 (PDT), Nancy2
> wrote:

> It works here, SF, with some restaurants being in successful business for decades.
> It depends on the restaurant and the community in which it serves its
> customers.
>
No tipping restaurants in business for decades - here? You can't be
serious.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Mon, 15 Aug 2016 05:29:54 -0700 (PDT), Nancy2
> > wrote:
>
> > It works here, SF, with some restaurants being in successful business for decades.
> > It depends on the restaurant and the community in which it serves its
> > customers.
> >
> No tipping restaurants in business for decades - here? You can't be
> serious.

I can see this working for lower end restaurants where even a good %tip
wouldn't amount to much but the wait staff at the better restaurants
wouldn't want any part of $15 per hour and no tipping. That would be a
major pay cut to them.

On Wed, 17 Aug 2016 04:47:22 -0400, Gary > wrote:

> sf wrote:
> >
> > On Mon, 15 Aug 2016 05:29:54 -0700 (PDT), Nancy2
> > > wrote:
> >
> > > It works here, SF, with some restaurants being in successful business for decades.
> > > It depends on the restaurant and the community in which it serves its
> > > customers.
> > >
> > No tipping restaurants in business for decades - here? You can't be
> > serious.
>
> I can see this working for lower end restaurants where even a good %tip
> wouldn't amount to much but the wait staff at the better restaurants
> wouldn't want any part of $15 per hour and no tipping. That would be a
> major pay cut to them.

I'm saying that I know for a fact that some restaurants where I live
have tried that no tipping thing and then got rid of it. None of them
stayed with it for even one decade, let alone decades.

--
I love cooking with wine.
Sometimes I even put it in the food.

Sf, I m in Iowa...much different from Cali....

N.