I’m not arguing for my employer to pay me less. I’m just saying I like the fact I make more money when I have to work more.
On a slow day, I’m basically chilling with my coworkers and my customers (both of who I do actually enjoy spending time with). On a busy day, I can be running around making food, drinks, cleaning, without even having a thought for myself or a second to relax and breathe for stretches of like 5 hours straight.
My wage before tips is fair to the amount of work I do if no one comes in. I would not be satisfied with my untipped wage on a day where we serve 80+ people an hour.
Obviously, I wouldn’t complain if we eliminated tips and made the minimum wage close to what I make with tips on a busy day. That’s not what I think would happen, though. Realistically, under the current economic system, most restaurants could not afford to pay their employees that much. Which is why I said in my original comment that we’d need some sort of change to the labour economy before I’d be willing to give up my tips (such as UBI).
My wage before tips is fair to the amount of work I do if no one comes in.
If that works for you, that’s great. I wouldn’t accept these conditions because, as I said, my time is sacrificed just the same, regardless of how busy it is. You’re not getting paid for the amount of food and drinks you prepare but for the time you spend at your employer’s disposal. But that’s why I don’t work a tipped job in the first place, I guess.
I’m not arguing for my employer to pay me less. I’m just saying I like the fact I make more money when I have to work more.
On a slow day, I’m basically chilling with my coworkers and my customers (both of who I do actually enjoy spending time with). On a busy day, I can be running around making food, drinks, cleaning, without even having a thought for myself or a second to relax and breathe for stretches of like 5 hours straight.
My wage before tips is fair to the amount of work I do if no one comes in. I would not be satisfied with my untipped wage on a day where we serve 80+ people an hour.
Obviously, I wouldn’t complain if we eliminated tips and made the minimum wage close to what I make with tips on a busy day. That’s not what I think would happen, though. Realistically, under the current economic system, most restaurants could not afford to pay their employees that much. Which is why I said in my original comment that we’d need some sort of change to the labour economy before I’d be willing to give up my tips (such as UBI).
If that works for you, that’s great. I wouldn’t accept these conditions because, as I said, my time is sacrificed just the same, regardless of how busy it is. You’re not getting paid for the amount of food and drinks you prepare but for the time you spend at your employer’s disposal. But that’s why I don’t work a tipped job in the first place, I guess.