biznick

If you are young reading this and working in a tipping industry, the smart way to take advantage of this situation is to work at a location that has high throughput per employee.

Actually being in the a sit down restaurant at this point is not a wise decision (except maybe high end). I would look at businesses like ice-cream parlors that have long lines during busy hours and have forced tipping screens as a good starting point, and try to get hours during the busiest times (7pm-9pm after dinner). I've heard owners in this industry complain recently that employees make more than they do as the owner per hour because of tips.

This has been tried and its very difficult to do if your business is already addicted to these revenue streams. The problem is when you don't include fees after the initial price, you have to raise the initial price. A large enough percentage of customers decide to do business at the initial price (excluding addons/fee/tips,etc). So raising the initial price, reduces volume ordered. In the end it hurts their bottom line to raise the initial price and exclude tips.

What I don't understand is why they are going to larger tipping percentages. The only explanation I have is they are doing this to try and retain employees in a tougher market.