According to the New York Times, a restaurant owner will soon be doing away with tipping at his 13 New York locations. This is a radical departure from the norms in the restaurant industry and has implications for many Texas State students if it becomes a nationwide trend. Bobcat Update's Spencer Spilman tells us what some locals think of the idea.
It sounds like a perfect business plan.
Eliminate the hassle of tipping. Raise menu prices. And pay the staff a set hourly rate.
The elimination of tipping is slowly catching on in larger cities around the country, but for San Marcos, the plan doesn't seem plausible.
SB (Patrick Trujillo, GM at Louis)
While it would eliminate the worry of expecting a tip, some think it could lower the level of customer service.
SB (Monte Sheffield, Owner of Palmers)
Wait staff also enjoy leaving every shift with money already in their pocket.
SB (Waitress from BJ's Brewhouse or another from Sheffield)
A bar owner who asked to remain anonymous says there is absolutely no way to make it happen in San Marcos. Menu prices would need to be severely raised, and even then he would not be able to pay his staff a decent hourly wage.
STAND UP
Bobcat Update, a student-produced newscast recapping events at Texas State University, and is available for viewing on YouTube.
No comments:
Post a Comment