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Brian Jackman

I believe that tipping is not beneficial because it depends entirely on the customer. Even if the employee went above and beyond anything expected of them, they could get no recognition. Some of the servers struggle to make ends meet when they do not receive their normal amount of tips. My solution is to educate the local populace of the change of pricing and explain the reason behind it.

Ryan Matthews

In the article “Are Eaters the Key to Better Restaurant Wages and Working Conditions?” the author Spencer Robins argues that people who work in the restaurant industry should be provided with health care and cutting tips to Boost workers’ pay, as well as surcharges to sidestep tips and taxes. Robins talked about a Restaurant called Huckleberry and a few other places decided to add health care surcharges to their menus. This allowed them to pay for their employees’ healthcare. Cutting tips to help raise workers pay means to stop tipping and raise their minimum wages. So, the employees will receive set salaries to help for not getting tipped. Spencer Robins wrote in this article that numerous amounts of LA restaurants are eliminating tipping. He goes into some statistics about the race, and the percentage of races in the restaurant business.
I agree and disagree with the authors articles that restaurant workers should get some form of healthcare, and I disagree with the no tipping. With the industry adding healthcare to their menus is a benefit for a lot of people and also the restaurants as well. How healthcare is hard to get, this gives people an opportunity to get it, and for the restaurants they won’t have to count any additional income like revenue. Making it easier for them to make a step forward in closing the gap between patrons and what they pay and the labor costs. Cutting tips to raise the minimum
wage I think is a bad idea. Say the server does a really good job at taking care of you and bringing you your food and checking in on you to make everything is okay. They should be rewarded for that. Giving them a good tip will help out a lot, instead of doing all that hard work and get nothing. I work in the restaurant businesses myself and tips at the end of a long shift can add up pretty good, as long as you put in the work. If you do a bad job at serving the tip will show, and you will get very little to no money. Also, with the different races and people tipping more or else because of color, I disagree with. If your server does a good or bad job the tip will show. Overall, I think the article made some good points and I anxious to see if more restaurant business will start doing the no tipping as well.


Spencer Robins shows us in the article “Are Eaters the Key to Better Restaurant Wages and Working Conditions?” that most Americans would rather consider where the food originates from rather than the labor behind it just a few feet away. On one hand a large problem in the restaurant industry is that tipping stays localized to the front of the store causing a disparity in wages between the workers in the back of the store and those of the front. On the other hand a potentially greater issue is the minimum wage for tipped establishments is less than one third that of non-tipped establishment leaving the power with the consumer whether a waiter might get a decent wage. Spencer Robins leads a call for action from restaurant-goers for their education and the change in circumstances for waiters and the like to be stood up for by the populous for change in legislation.
I will say that I do agree with Robin on these points and ultimately the answer is legislation. There is no greater solutions than getting it in law and making it a new rule in the game to give restaurant workers a fair shake. I will warn openly that when a menial task goes from being cheap to becoming costly big business will find alternatives. The American spirit is capitalism where you too one day can become rich. Scrooge is America. It is penny pinching and being a hardened businessman but at the same time being capable of compassion even if it is a little forced and this is where the situation lies. These poor souls aren’t they pitiable? Tipping is an act of almsgiving for the less fortunate server. The wages of restaurant workers is by no means the responsibility of the customer. Under this reasoning, tipping should not be allowed the situation boils down to the fact that restaurants are not paying their employees correctly guilting the customer into paying when the customer could be even worse off. My point is that tipping is a cultural event and is like bribing someone to do a job they are already supposed to do and their reward for doing their work is their wages. The problem here is that restaurant owners are trying to save money at the cost of workers wages through laws that are in need of becoming more “progressive.” In conclusion, legislation should force Scrooge being in this case the restaurant owners to become compassionate to their workers but this will not be through the eaters but really the population that is the American people striving for justice to bring about this legislative change.


This blog really stands out to me because I work in a restaurant. Even though it is fast food we still do work really hard & we deserve more pay & even tips. People think it is okay to just go out to eat & make other peoples life hard by having to wait on them hand & foot then at the end of the night they don't tip or even thank you for your services. I think no matter where you go you should be require to leave some kind of tip because if don't ave it to tip you should be eat out.

James Rush

Spencer Robins presents a case for eliminating tips in the restaurant industry and replacing them with a higher minimum wage with surcharges for things like healthcare coverage. He uses restaurants in New York and Los Angeles as an example where instead of a tip, there is a small percentage charged on every check to compensate for the lack of cash flow. Robins also brings up an excellent point about the minimum wage for tipped employees being drastically below the standard minimum wage. He then elaborates on how the tipless system could reduce the disparities in pay for minorities working in restaurant positions that do not receive tips. Robins does a great job of pointing out some of the flaws in the restaurant industry that go unnoticed too often. However, as someone who works in a restaurant, a tipless system is a terrible idea in my view. Servers receive most of their income from tips and it is the main incentive to work hard and treat customers well. If restaurant employees receive a set salary, there is no need for as much positive customer interaction. Many successful servers will often end up making significantly more than minimum wage through tips. Robins seems to have good intentions and care about the injustices of the restaurant industry, but ultimately I think his solutions are misguided and grandiose.

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