There can be nasty retaliation and negative things done against you.
Mike C.

Go figure. I'll never find out for myself, as I cannot imagine going on a cruise.

Go figure. I'll never find out for myself, as I cannot imagine going on a cruise.

Mike, like you I'm somewhat of a rationalist-idealist. Tipping seems like an economic "distortion" and a form of corruption. The rich restaurant patron heavily tips the waiter and the waiter, who cannot be everywhere at once, pays more attention to the rich patron and less to the poorer patrons.

It rubs me the wrong way and when I'm in America I avoid eating at restaurants as much as possible.

To be sure, I'm sympathetic towards those who are working their butts off for low wages+tips, but as you have mentioned the solution is to pay higher wages. Tips do not have to enter into the equation.

Mike, like you I'm somewhat of a rationalist-idealist. Tipping seems like an economic "distortion" and a form of corruption. The rich restaurant patron heavily tips the waiter and the waiter, who cannot be everywhere at once, pays more attention to the rich patron and less to the poorer patrons.

It rubs me the wrong way and when I'm in America I avoid eating at restaurants as much as possible.

To be sure, I'm sympathetic towards those who are working their butts off for low wages+tips, but as you have mentioned the solution is to pay higher wages. Tips do not have to enter into the equation.

I do have an idea on what could be an interesting and new approach for regular “sit down and dine" restaurants

Step 1: increase food prices by 15-20% and ban tipping

Step 2: place a two question survey on every receipt; Quality of food 1-5, Quality of service 1-5.

Step 3: pay out waitstaff and kitchen staff based on their average scores. An average above 4.5 is worth maximum bonus. An average below 1.5 is no bonus.

Step 4: These scores would also appear on pay stubs as “last pay period" and “average". (Average should also indicate denominator of the average calculation)

This system would provide valuable feedback to the owner/manager of the esaltablishment.

The idea is the full additional food charge is paid out when someone consistently scores above 4.5. However, it will also call out bad servers in a manner currently not available. It would also de-couple bad food from stellar service (and vice versa)

The score on the pay stub would allow good cooks and servers to “move up" or “move on" to better or new establishments.

I am sure there are more flaws to this system than I am aware, but these issues come to mind.

Flaw 1: not paying taxes on cash tips is a “benefit” to servers that would be lost.

Flaw 2: any system can be gamed/cheated. Not sure how to police waitstaff who score themselves, nor how to catch owners/managers who manipulate the actual scores. I imagine some app or sms based system would help, but, again, anything can be gamed/cheated.

Flaw 3: human nature (as evidenced by ratings on Uber and Lyft) is to score 1 or 5. One would want to be clear that a “3” is an average/acceptable score.

Flaw 4: Lost business due to perceived higher prices.

(Full disclosure: I waited tables briefly in my early 20s. I was horrible. This is nothing but an interesting thought experiment)

I don't like services charges being automatically added to the check.
IMO it removes incentive form the server to give quality service.
The last thing I want is (Massachusetts) DMV service at restaurants.

Phil

You beat me to it, Jim. I was thinking about the same concept. Kind of like "liquidated damages" for sub-par service.

I also tip our building’s Conciegere, I tip line guys, shuttle bus drivers, etc.,