Re:What happened when I opened a restaurant in Portland
by vpalanc1 on Wednesday October 11, 2017 @03:37AM
(#15447928)
> That chicken is a confit [...] plus cost of employees to serve
Is that really a thing in the US? Honest question, I'm confused. The justification for requiring 20% tips (and considering you "nasty" if you leave any less) is that the waiters in the US are not even paid minimum wage, they rely on the customer tips to make a living. So, which one is it? If they rely on the tips, surely they don't cost the restaurant owners any significant amount of $$, do they?
Is that really a thing in the US? Honest question, I'm confused. The justification for requiring 20% tips (and considering you "nasty" if you leave any less) is that the waiters in the US are not even paid minimum wage, they rely on the customer tips to make a living. So, which one is it? If they rely on the tips, surely they don't cost the restaurant owners any significant amount of $$, do they?