Work Reform

10152 readers

150 users here now

A place to discuss positive changes that can make work more equitable, and to vent about current practices. We are NOT against work; we just want the fruits of our labor to be recognized better.

Our Philosophies:

All workers must be paid a living wage for their labor.
Income inequality is the main cause of lower living standards.
Workers must join together and fight back for what is rightfully theirs.
We must not be divided and conquered. Workers gain the most when they focus on unifying issues.

Our Goals

Higher wages for underpaid workers.
Better worker representation, including but not limited to unions.
Better and fewer working hours.
Stimulating a massive wave of worker organizing in the United States and beyond.
Organizing and supporting political causes and campaigns that put workers first.

founded 2 years ago

MODERATORS

seeCseas

[email protected]

TinMod

178

Got tipping rage? This barista reveals what it's like to be behind the tip screen (www.npr.org)

submitted 1 year ago by [email protected] to c/workreform

95 comments fedilink hide all child comments

Excerpt from the article:

Schenker says that after his years in the service industry, he has watched tipping evolve into a major part of his pay.

"If there is some means of tipping that's available to you, that should signal to you that workers there aren't being paid enough," says Schenker. "Tipping is sort of an acknowledgment of that fact."

To Schenker, customers who don't tip are not understanding that businesses treat tips as a baked-in part of workers' wages.

"They subsidize lower prices by paying employees less," he says. "If you aren't tipping, you are taking advantage of that labor."

He was so close... Especially for someone who says himself does not make much money.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 6 points 1 year ago

I like the way Europe handles tipping. A lot of the restaurants generally add a fixed service charge (most often it’s about €3 per person), and that’s kinda it. It’s common to leave a couple of euros extra, but nothing too drastic. Huge tips are not expected, and like half of the machines don’t even support the tipping function (more common in France/Italy, for example, while countries like Greece are more likely to have tipping enabled).

There might be a bit more pressure to tip in more touristy city center places, but you’re better off avoiding those in general anyway. Smaller local restaurants are way better.

Furthermore, tipping isn’t expected outside of restaurants/deliveries at all. The amount of jobs that seem to require tipping in the US is insane. Like guys, just put it in the bill and tell me the price.