Tipping Redux
Apr. 26th, 2017 09:42 amNot too long ago, I read _Waiter Rant_, which was entertaining. The author has a number of things to say about tipping, but basically accepts the proposition that the owner of the restaurant cannot afford to pay service staff the amount of money service staff collects from the customers in tips.
I've always thought this was a suspect argument. Sure, the owner can't pay Saturday evening tip rates for all the hours the wait staff is at the restaurant, doing all the tasks that they do. But there's no obvious reason why servers could not be paid an amount over the course of a day/week/two weeks/arbitrarily selected pay period which was equivalent to what they would have made with their current "tipped minimum wage" + tip income, less tip outs to other staff, and, for that matter, raise other staff pay to be equivalent to what they were receiving in tip outs. It's all revenue in the door from the customers. This is not manna from heaven. And in fact there are very high end restaurants which have eliminated tipping, even in NYC, for long enough that we are now seeing articles reviewing the impact of that decision (as opposed to the earlier spate of articles which only looked at _that_ restaurants were making that decision).
https://www.nytimes.com/2016/12/13/dining/restaurants-no-tipping-service.html
This article notes that while it _is_ all money in the door from the customer, revenue on the bill is handled differently whether it is on the bill, or a tip -- and that can have an impact on how much is then available for distribution among staff. And a lot of the rationale for eliminating tipping is the front of the house/back of the house division that was described vividly in _Waiter Rant_, but which presumed undocumenteds running the kitchen forever and ever amen, a scenario which just isn't happening any more. If restaurants can't come up with ways to even out compensation to the kitchen, they are not able to retain employees -- this is a chronic problem with restaurants, and eliminating tipping and repricing is one strategy for getting around this without just raising prices across the board and leaving tipping in place.
Over at BI, Matthew DeBord has produced another deliberately provocative piece, this time about Uber's problems and how they would all/mostly/okay maybe some of them get better if Uber introduced a tipping feature.
http://www.businessinsider.com/uber-tipping-policy-biggest-problem-2017-4
Debord claims that he "assumed Uber was baking a 20% tip into every ride". Which is a little odd -- that would illegal, among other things, altho I can certainly understand that people who have been keeping up with Uber news might go, like that ever stopped Uber. Tipping drivers and tipping waiters share some things and do not share others. The commonality -- personal service -- is pretty unambiguous. The difference -- taxi drivers are, at least in theory, truly not employees but rather independent business owners of the medallions -- is murky. Most actual drivers are NOT medallion owners, and their actual location on the employee/contractor continuum is often ill-defined and not entirely in compliance with all applicable laws.
https://blog.dol.gov/2015/08/19/standing-up-for-taxi-drivers
I sure sympathize with servers who live in a state (like Massachusetts) where their employers can pay them a different, lower minimum wage. I wish every state went the way Washington did, raising the tipped minimum wage to parity with minimum wage (and they even left tipping intact).
That said, I finally took two Ubers in Seattle, roughly the same route (3 miles from a location on Cap Hill to a location in the downtown business distract). I tipped in cash ($5 on a roughly $16 ride) each time. First driver was a bit surprised, but we'd had a conversation about how this was my very first Uber ever. Second driver looked straight up shocked to have a $5 in his hand. Both were black car ride. I tip my car service (even with a baked in gratuity, I added cash) when I go to the airport, so I figured it wasn't unreasonable to do this. But honestly, if Uber has finally managed to change the expectations, turning that around now seems ridiculous. I'd much rather have the price on the ride go up and keep the no-tip culture, than push the price lower by reducing the amount to the driver and have the driver recover it by pressuring for cash tips.
DeBord argues that tipping is predictable at 20% -- he also says 20% is for "exceptional" service. And part of his argument is, everything requires a tip in NYC. But exporting that all over the country isn't necessarily where I think we should go with this. I'd far rather see us move in the direction of the restaurants experimenting with eliminating tipping to more fairly compensate back of the house. I'd rather see us move in the direction of paid employees vs. contractors. With transparency of benefits and, you know, compliance with labor law.
I know I'm asking a lot. I know it won't happen. But blithely saying that Uber should add a tipping feature is missing the Very Best Thing Ever about Uber. At the end of the ride, all you have to do is grab your stuff and get out of the car. I cannot tell you how obnoxious I have always found it to watch the meter, count out cash change (because of the non-existent credit card reader, or the reader that is conveniently for the driver "broken") while calculating a tip, and also collect all my stuff and get out of the car. I hate having all that happen at once, and I've left things in taxis. Uber really de-stressed the end of the ride. If they add a tipping feature, I hope they at least automate it to a customizable default so they don't lose the Just Get Out of the Car with My Stuff feature.
I've always thought this was a suspect argument. Sure, the owner can't pay Saturday evening tip rates for all the hours the wait staff is at the restaurant, doing all the tasks that they do. But there's no obvious reason why servers could not be paid an amount over the course of a day/week/two weeks/arbitrarily selected pay period which was equivalent to what they would have made with their current "tipped minimum wage" + tip income, less tip outs to other staff, and, for that matter, raise other staff pay to be equivalent to what they were receiving in tip outs. It's all revenue in the door from the customers. This is not manna from heaven. And in fact there are very high end restaurants which have eliminated tipping, even in NYC, for long enough that we are now seeing articles reviewing the impact of that decision (as opposed to the earlier spate of articles which only looked at _that_ restaurants were making that decision).
https://www.nytimes.com/2016/12/13/dining/restaurants-no-tipping-service.html
This article notes that while it _is_ all money in the door from the customer, revenue on the bill is handled differently whether it is on the bill, or a tip -- and that can have an impact on how much is then available for distribution among staff. And a lot of the rationale for eliminating tipping is the front of the house/back of the house division that was described vividly in _Waiter Rant_, but which presumed undocumenteds running the kitchen forever and ever amen, a scenario which just isn't happening any more. If restaurants can't come up with ways to even out compensation to the kitchen, they are not able to retain employees -- this is a chronic problem with restaurants, and eliminating tipping and repricing is one strategy for getting around this without just raising prices across the board and leaving tipping in place.
Over at BI, Matthew DeBord has produced another deliberately provocative piece, this time about Uber's problems and how they would all/mostly/okay maybe some of them get better if Uber introduced a tipping feature.
http://www.businessinsider.com/uber-tipping-policy-biggest-problem-2017-4
Debord claims that he "assumed Uber was baking a 20% tip into every ride". Which is a little odd -- that would illegal, among other things, altho I can certainly understand that people who have been keeping up with Uber news might go, like that ever stopped Uber. Tipping drivers and tipping waiters share some things and do not share others. The commonality -- personal service -- is pretty unambiguous. The difference -- taxi drivers are, at least in theory, truly not employees but rather independent business owners of the medallions -- is murky. Most actual drivers are NOT medallion owners, and their actual location on the employee/contractor continuum is often ill-defined and not entirely in compliance with all applicable laws.
https://blog.dol.gov/2015/08/19/standing-up-for-taxi-drivers
I sure sympathize with servers who live in a state (like Massachusetts) where their employers can pay them a different, lower minimum wage. I wish every state went the way Washington did, raising the tipped minimum wage to parity with minimum wage (and they even left tipping intact).
That said, I finally took two Ubers in Seattle, roughly the same route (3 miles from a location on Cap Hill to a location in the downtown business distract). I tipped in cash ($5 on a roughly $16 ride) each time. First driver was a bit surprised, but we'd had a conversation about how this was my very first Uber ever. Second driver looked straight up shocked to have a $5 in his hand. Both were black car ride. I tip my car service (even with a baked in gratuity, I added cash) when I go to the airport, so I figured it wasn't unreasonable to do this. But honestly, if Uber has finally managed to change the expectations, turning that around now seems ridiculous. I'd much rather have the price on the ride go up and keep the no-tip culture, than push the price lower by reducing the amount to the driver and have the driver recover it by pressuring for cash tips.
DeBord argues that tipping is predictable at 20% -- he also says 20% is for "exceptional" service. And part of his argument is, everything requires a tip in NYC. But exporting that all over the country isn't necessarily where I think we should go with this. I'd far rather see us move in the direction of the restaurants experimenting with eliminating tipping to more fairly compensate back of the house. I'd rather see us move in the direction of paid employees vs. contractors. With transparency of benefits and, you know, compliance with labor law.
I know I'm asking a lot. I know it won't happen. But blithely saying that Uber should add a tipping feature is missing the Very Best Thing Ever about Uber. At the end of the ride, all you have to do is grab your stuff and get out of the car. I cannot tell you how obnoxious I have always found it to watch the meter, count out cash change (because of the non-existent credit card reader, or the reader that is conveniently for the driver "broken") while calculating a tip, and also collect all my stuff and get out of the car. I hate having all that happen at once, and I've left things in taxis. Uber really de-stressed the end of the ride. If they add a tipping feature, I hope they at least automate it to a customizable default so they don't lose the Just Get Out of the Car with My Stuff feature.