Tag Archives: Servers

“Equity within the whole restaurant”: The problem with the tipped wage | Salon.com

“We’re the only industry where half of the workforce has to rely on a customer’s goodwill”

By Maggie Hennessy, Published September 18, 2022 5:30PM (EDT)

The staff at Lazy Betty at work (Andrew Thomas Lee)

Even though he came up in professional kitchens starting as a line cook, Ron Hsu didn’t internalize the implicit inequity and racism of the tipped wage system until he became a restaurant owner, in 2019. The Atlanta-based chef/owner of award-winning tasting menu restaurant Lazy Betty, along with Asian-Southern Juniper Cafe and the forthcoming chef-driven pizzeria Humble Pie decided instead to institute the federal minimum wage and a service-charge model at his restaurants. 

It’s come with pushback — not just from some customers but from waitstaff reluctant to embrace change or loath to face confrontation with skeptical consumers. But he’s determined to be part of the — oft-maddeningly slow — change in what he sees as a deeply problematic system. 

Source: https://www.salon.com/2022/09/18/equity-within-the-whole-restaurant-the-problem-with-the-tipped-wage/

What Is Hospitality? The Current Answer Doesn’t Work. – The New York Times

The host-guest relationship puts all the onus on the server, particularly during the pandemic, and points to the dysfunction at the heart of the business.

Great hospitality is hard to describe, but it surrounds you. Here, a server in Washington D.C., in 1949, gave a diner time to decide on her order.Credit…Rae Russel/Getty Images

One of my last restaurant meals before the shutdowns started last year was at Swan Oyster Depot in San Francisco.

I waited on the street by a fishy-smelling puddle until I was waved toward a seat at the well-worn counter.

Crushed between two strangers on a wobbly stool, I happily ate as much fresh, sweet, cold Dungeness crab meat as I could.

Happily, because the server across the bar was making me feel comfortable and cared for, safe and unhurried, though I can’t say exactly how he did this.

Source: https://www.nytimes.com/2021/04/13/dining/restaurant-hospitality.html

How Much Should I Tip Restaurant Workers During the Pandemic? | Condé Nast Traveler

In our Ethical Traveler advice column, we tackle the tricky moral dilemmas and questions that arise when traveling during a pandemic.

Getty Images

By Ashlea Halpern, March 4, 2021

It’s a hot take I can’t get off my mind: Last July, Grub Street’s Chris Crowley argued that anyone who can afford to eat out during a pandemic can afford to tip at least 50 percent, contending “it’s the bare minimum you can do if you decide you must eat a burger al fresco or get tacos delivered.”

That percentage haunts me. Before reading it, I considered myself a generous tipper—usually leaving between 20 and 25 percent in restaurants. I tipped baristas and food trucks and have even returned to tables covertly to throw down extra money after watching stingier friends tip 10 percent to the penny.

Source: How Much Should I Tip Restaurant Workers During the Pandemic? | Condé Nast Traveler