Kal Penn

It's the hoodwink.

Yes, but it feels icky saying it because, again, having had those jobs back in the day and having so many friends in the service industry, I know how many shitty tippers there are.

I know how many people are just like, they didn't do much.

Here's $2 or the food sucked, so I'm not going to tip.

It's like, all right, things are a lot more complicated than that.

But the little pet peeve is just be honest about how it's calculated.

That's very well said and much more succinctly said than my little rant.

And a great example of that, I remember that, you know the restaurant Sugarfish?

It's like a sushi chain.

Yeah, I love that place.

So they're one of those no tipping restaurants.

And at first when I heard about this, I'm like skeptical, like is that because, what does this mean?

And then you dive into it and it seems at least from people who I've talked to who work there as well, that they're a living wage restaurant.

The tips are built into the price of the food that you order.

And that's generally a protection against shitty tippers, right?

Because they want their staff and their members to be taken care of.

So if that works well, and to your point, if that gets rid of the corporate greed, what a nice stopgap until we finally have a living minimum wage for people in these wonderful professions who service our food when we go in.

I've heard smaller scale examples of this, like a sugarfish chain or something like that.

I love that.

They do the livable wage thing, but also real small businesses.