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Business, Economics, and Taxes: Capitalism. Yay? >=(

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LynahFan said:
The whole Tipping Culture in the US needs to go, period. Force the businesses to pay a living wage BEFORE tips, and any generosity on the part of the customers should be optional and freely given ("gratuity") to recognize exceptional service.

Too often, "but you'll get good tips" is Lucy's football and it's the working poor who end up flat on their backs.

Rich people won't pay a living wage - why should we trust them (us) to tip properly?
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Yeah, you all likely know this type of scenario already, but just to add to it...

I had a roommate in college who delivered pizza back in college. He'd make a killing on the weekends, but hated getting an order for the rich neighborhoods - they were by far the worst tippers.
 
Handyman said:
I just don't get it. If I am going to be bougie enough to get people to drive me food I am tipping them at least as well as I tip a server or bartender. I must be a communist or something...
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You're not a communist. You've worked as a bartender.

No one tips as well as a server, or someone who has a close family member in the server industry.
 
I understand the chains signing onto deals with these companies, they can afford to absorb the cost and probably get special rates due to scale. I still don’t know how the mom and pops make any money on delivery orders after hearing about the fees they take out.

But, I’m sure some people have moved to
ordering exclusively through the apps, so you either join or get forgotten. And then hope once things are normal people go out rather than get delivery.
 
LynahFan said:
The whole Tipping Culture in the US needs to go, period. Force the businesses to pay a living wage BEFORE tips, and any generosity on the part of the customers should be optional and freely given ("gratuity") to recognize exceptional service.
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Agreed, though our European friends may not like us warming up to that idea, since they'd be less likely to get to fight over who gets the tables and sections full of overtipping Americans. :-)
 
SJHovey said:
You're not a communist. You've worked as a bartender.

No one tips as well as a server, or someone who has a close family member in the server industry.
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I’ve never been a server, but I usually followed the 20% for competent service rule. Exceptional service would be more. You’d have to be horrible to get 15%

one time I was drinking at a craft brewery’s on site bar and wanted to buy a case of limited edition beer while I was there. The case of beer was around $140 and I reflexively hit 20% tip on the touch screen. My brother in law thought I was nuts for tipping almost $30 for her to open a cooler behind the bar and hand me a 12-pack of beer :)

thanks to covid I’ve been tipping way more on take out orders than I ever have. If I was running in to grab a to-go order and not being served I used to tip less.
 
BassAle said:
I’ve never been a server, but I usually followed the 20% for competent service rule. Exceptional service would be more. You’d have to be horrible to get 15%
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This. Unless it is super-horrible, 20% is the default. If you don't want to pay the extra 20%, make something at home.

thanks to covid I’ve been tipping way more on take out orders than I ever have. If I was running in to grab a to-go order and not being served I used to tip less.
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Same here. We've been tipping a lot more this past year. Given we don't have to pay for booze, the total comes out the same as it probably would have in normal times. We can spare an extra $10-$15 per meal to help keep people afloat.
 
BassAle said:
I’ve never been a server, but I usually followed the 20% for competent service rule. Exceptional service would be more. You’d have to be horrible to get 15%

one time I was drinking at a craft brewery’s on site bar and wanted to buy a case of limited edition beer while I was there. The case of beer was around $140 and I reflexively hit 20% tip on the touch screen. My brother in law thought I was nuts for tipping almost $30 for her to open a cooler behind the bar and hand me a 12-pack of beer :)

thanks to covid I’ve been tipping way more on take out orders than I ever have. If I was running in to grab a to-go order and not being served I used to tip less.
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The craft brewery example cited by you is an interesting one, I think.

Like you, I'm typically a 20% tipper, although because I'm lazy, I round it, and always round it up. Thus, if my bill is $17.38, I would immediately think "$3.48" for the tip, but then make it $21 total that I'd leave.

I have a close friend with whom I travel to various craft brewery locations, and we always debate the amount we will tip on the "carry out." We typically will buy beer to consume while there, and probably food if they have it, and we tip the 20%. But with respect to picking up a growler or a couple of four packs to go, my friend and I differ on the tipping. He usually goes pretty low, more of a "handling" fee. I struggle to talk myself into 20% (after all, I don't tip liquor store cashiers 20%). Instead, I sort of do it based upon the size of my purchase. If I buy $150 worth of beer, I might add $20. If I buy $200 worth of beer, I might also leave $20, or maybe $25. It's much more of a "what do I feel comfortable with" thing for me than just an automatic percentage.
 
BassAle said:
I’ve never been a server, but I usually followed the 20% for competent service rule.
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20%, minimum of $20 the second you give me a water. If you're bussing my table and I only spend about thirty bucks I'm not giving you 6 flipping bucks FFS.

Never spend less on your server than you do on your parking. Your server is a person.

It's funny, the only people I've met who have ever had a problem with this are conservative Christians.
 
SJHovey said:
The craft brewery example cited by you is an interesting one, I think.

Like you, I'm typically a 20% tipper, although because I'm lazy, I round it, and always round it up. Thus, if my bill is $17.38, I would immediately think "$3.48" for the tip, but then make it $21 total that I'd leave.

I have a close friend with whom I travel to various craft brewery locations, and we always debate the amount we will tip on the "carry out." We typically will buy beer to consume while there, and probably food if they have it, and we tip the 20%. But with respect to picking up a growler or a couple of four packs to go, my friend and I differ on the tipping. He usually goes pretty low, more of a "handling" fee. I struggle to talk myself into 20% (after all, I don't tip liquor store cashiers 20%). Instead, I sort of do it based upon the size of my purchase. If I buy $150 worth of beer, I might add $20. If I buy $200 worth of beer, I might also leave $20, or maybe $25. It's much more of a "what do I feel comfortable with" thing for me than just an automatic percentage.
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I hack off a zero, double, then round up the tip rather than the bill.
 
That’s the normal conservative tantrum.

“Muh marginal rate goes up means I don’t have duh incentive tuh work more. I make more by earnun less. Simple math.”
 
Stop me if you've heard this before... Boeing stock futures plummet when their 777 planes are grounded by United following an engine failure over Colorado.
 
aparch said:
Stop me if you've heard this before... Boeing stock futures plummet when their 777 planes are grounded by United following an engine failure over Colorado.
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On one hand, I don't feel bad for Boeing investors and execs in the slightest. On the other hand, the media sensationalizing this story is already tiresome. I saw one headline asserting this United 777 was "ancient" because it was manufactured in 1995. Clearly written by someone who has no idea how many operational hours an airframe is engineered and built to withstand. The question in my mind is was the failure mechanical or due to something like a bird strike? If it was mechanical then how/why did this engine pass its last major inspection? Who performed it? Did someone at United signoff on a known issue that they didn't think would be a big deal and could wait until the next trip to the shop?
 
Not to mention, who cares how old the airframe was? It sure sounds like this failure initiated in a fan blade (i.e. part of the engine) and engines are changed out all the time - so how old was the engine? And even within engines, individual fan blades are replaced all the time - so how old was this particular fan blade?

It certainly wasn't from 1995!
 
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