How is it that restaurants get a "base on balls" with respect to paying a living wage to their employees? Why is the consumer expected to subsidize their labor costs, over and above the price of the food? Personally, I don't buy that the food is cheaper, due to tipping the staff.
Just seems to me that the purpose of tipping has lost it meaning, over the years.
So my question is this: What is the MINIMUM service you expect from a server, without paying a tip?
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