Adam Reiner

It's a way that you can help be recognized by the staff, maybe for your generosity.

So it is unfortunate that the system exists the way it is.

And I think there have been many restaurateurs that have tried to create a service included model that

But generally, consumers have shown resistance to higher prices that are result from that.

So, you know, in terms of actually fixing the tipping system, I think it's going to require some changes to laws.

For example, you know, the tip credit, they call it is where, you know, federally, the law says that minimum wage for tipped workers is only $2.13 per

per hour versus $7.50.

The idea is that the tips that you make will make up the difference between that 213 and 750.

But it still does create a sort of economy where the menu prices are subsidized by the labor of the tipped workers.

It is frustrating for a lot of people who go to restaurants or even go to bakeries or coffee shops.

And every time you turn a corner, you feel like somebody is trying to pump you for an extra tip here or an extra tip there.

That is unfortunate.

But I think the reason that you're seeing that more often these days is because a lot of these businesses are really, really struggling to make the economics work.

And the more that they can involve the consumer in helping to offset rising labor costs, then the more I think their businesses can stand to survive.

mm-hmm that's that's not the time to ask for a tip I agree it's problematic I mean I like I said I really wish that I could somehow solve the tipping debate for you in this conversation again all I can say is that I feel like in those type of situations where you are you know asked to leave a tip or maybe you you're going to a restaurant fairly frequently

There are ways that even being generous to the person in your coffee shop, if you're going there on a regular basis, let's say once a week to have a coffee and a pastry, if you are the type of person that is comfortable being generous and leaving a dollar or two dollars or whatever in those situations, there is a good chance that the people who are working there will really start to recognize you as somebody who sees value in their work and appreciates what they're doing, even if it's not necessarily traditionally in your mind the way that you view what

type of service you're supposed to get in order to tip on it.

There are a lot of things that I could suggest doing specifically, but I think even before we get into that, I think it's really important that you have the right mindset about going into a restaurant and your role in helping to create a great hospitality experience.

So first of all, I would say.

Dining out is something that I view as a skill, not a talent.