In Norway, restaurants started to implement applications or websites to order at the restaurant. Scan a QR code or download an app (yuck) to order the food and preemptively pay for it. While that might be fine, I find it really strange when I’m asked about tipping when I place my order. I have literally not seen a waiter, I have just sat down and looked through a website, and now I’m asked if I want to tip? Why? What for?
Luckily, 0% tip is very common in all services in Norway, so it’s not considered rude to refrain from tipping.
I feel like that’s a hard one. Whenever I argue against tipping with coworkers (we don’t work in the service industry) they will mention how they are all for it and mention how during peak times they made double their usual amount. I feel like it’s really been drilled in that it’s good for the workers
Absolutely, those who get high tips stay in the industry. Those who get low tips are fired. Places don’t keep those who aren’t tipped well because it means they have to pay more out of the budget. If you aren’t getting high tips you are seen as lazy or not doing enough as a waiter. In reality tipping has more to do with who you get as customers (and what they find attractive) than quality of service. https://scroll.in/article/860274/does-tipping-really-ensure-better-service-probably-not
Tipping.
Tipping isn’t an issue if it’s a bonus from satisfied customers. The American system of it making up your minimum wage is nonsense.
Tips = To Insure Prompt Service It’s a slavery term
In Norway, restaurants started to implement applications or websites to order at the restaurant. Scan a QR code or download an app (yuck) to order the food and preemptively pay for it. While that might be fine, I find it really strange when I’m asked about tipping when I place my order. I have literally not seen a waiter, I have just sat down and looked through a website, and now I’m asked if I want to tip? Why? What for?
Luckily, 0% tip is very common in all services in Norway, so it’s not considered rude to refrain from tipping.
I feel like that’s a hard one. Whenever I argue against tipping with coworkers (we don’t work in the service industry) they will mention how they are all for it and mention how during peak times they made double their usual amount. I feel like it’s really been drilled in that it’s good for the workers
Absolutely, those who get high tips stay in the industry. Those who get low tips are fired. Places don’t keep those who aren’t tipped well because it means they have to pay more out of the budget. If you aren’t getting high tips you are seen as lazy or not doing enough as a waiter. In reality tipping has more to do with who you get as customers (and what they find attractive) than quality of service. https://scroll.in/article/860274/does-tipping-really-ensure-better-service-probably-not
Just another way to divide. Typically FOH staff get all or most of the share, while cooks get screwed, in my experience.