Restaurants have gotten so expensive……also recycling and phone apps (2 Viewers)

[zamboni]

I'm not sure if this is commonplace everywhere, but since COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Haven’t seen that around me but I have seen several places with an added 3-5% “fair wage” fee that they are very clear should not take the place of a tip.

To me, that seems worse. Sounds like they're telling customers to pay their employees for them.

 

[fruity pebbles]

I'm not sure if this is commonplace everywhere, but since COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Haven’t seen that around me but I have seen several places with an added 3-5% “fair wage” fee that they are very clear should not take the place of a tip.

To me, that seems worse. Sounds like they're telling customers to pay their employees for them.

They are essentially. They say it’s for their non tipped kitchen staff.

 

[MAC_32]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

All the more reason to pay cash to your local shop. Can't emphasize pre covid margins enough. Like any industry there are always going to be some gougers but most are just trying to survive, provide good service/product, and sustain employees/customers.

 

[General Malaise]

My local deli makes a great Reuben. It's $12 plus $4.50 for onion rings plus $2 for water. That's $25 with a tip.

It's just more expensive.

It's also a great sandwich. And half of it will be good for me for lunch and can take the other half home.

Is this bottled water?

 

[humpback]

Most people for some reason believe that restaurants print money (profit wise) and that owners are price gouging. The reality is (like @MAC_32 mentioned) is it has always been a very low profit margin business where success is driven by volume. With the huge spike in wages, COG’s, healthcare and vendor costs restaurants have no other lever to pull to stay open but raise prices. This unfortunately often runs the risk of hurting overall volume (the lifeblood of a restaurant). It’s a vicious cycle that is driving many owners under.

I think this is true of most industries. Sure, some are more profitable (and greedy) than others, but margins are much tighter than most seem to think in the vast majority of them. It's tough out there.

 

[Dr. Octopus]

I'm not sure if this is commonplace everywhere, but since COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Haven’t seen that around me but I have seen several places with an added 3-5% “fair wage” fee that they are very clear should not take the place of a tip.

To me, that seems worse. Sounds like they're telling customers to pay their employees for them.

If I went to a place like that, I would reduce the tip by 3-5% and never go back again.

 

[FreeBaGeL]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

I still don't see it a lot but am seeing it more and more (our dog groomer being the most recent). I thought this was against the ToS of the CC merchants and the merchants would ban them as a customer if they found out. But maybe they're just willing to take that risk that they're a small enough fish they won't get noticed?

 

[zamboni]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

I still don't see it a lot but am seeing it more and more (our dog groomer being the most recent). I thought this was against the ToS of the CC merchants and the merchants would ban them as a customer if they found out. But maybe they're just willing to take that risk that they're a small enough fish they won't get noticed?

I'm not familiar with those stipulations, but perhaps businesses can use terminology to get around the agreement so that it's not an obvious recouping of credit card fees.

 

[SoBeDad]

A current fast food option at Pollo Tropical in Miami. A whole rotisserie chicken with rice, beans, and 4 rolls for $18.29. Back in the day, 15-20 years ago, we'd add a salad and yuca fries and could feed a family of 6. Five tap waters and 1 fountain drink to share.

Low wage workers were a factor in the increase in restaurant popularity. I recall in the late 1960s it was a treat just to order some fries and a shake from McDonalds.

 

[pollardsvision]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

I still don't see it a lot but am seeing it more and more (our dog groomer being the most recent). I thought this was against the ToS of the CC merchants and the merchants would ban them as a customer if they found out. But maybe they're just willing to take that risk that they're a small enough fish they won't get noticed?

I've even heard it's illegal in some place. Can only offer a "cash discount" not a "CC upcharge".
No idea what the truth is, but any traditional credit card processor certainly isn't going to care or boot a customer over it.

The CC processing companies would just be in shock that the business hasn't switched to Square or PayPal yet.

I'd assume this is mostly done with medium-sized, but locally owned places, maybe with a couple regional locations.

Massive/chain places get decent rates from the processors and are already overcharging customers. Tiny places switched to Square/PayPal a long time ago.

 

[parasaurolophus]

The extra fee model is baloney. I ordered carryout from a place that had a 20% fee on top of the menu price for employee wellness. Had no idea until I showed up to get the food.

I left without food.

No way am I paying that.

 

[elguapo07]

I find the drive thru lines are longer and slower.

 

[fruity pebbles]

The extra fee model is baloney. I ordered carryout from a place that had a 20% fee on top of the menu price for employee wellness. Had no idea until I showed up to get the food.

I left without food.

No way am I paying that.

20% wow.

 

[Joe Bryant]

My local deli makes a great Reuben. It's $12 plus $4.50 for onion rings plus $2 for water. That's $25 with a tip.

It's just more expensive.

It's also a great sandwich. And half of it will be good for me for lunch and can take the other half home.

Is this bottled water?

Yes.

 

[Grahamburn]

I find the drive thru lines are longer and slower.

Too many people checking the menu.

 

[Boston]

Restaurateurs fume over ominous new fee billed to customers by Toast Inc.

Toast Inc., a powerful cloud-based third-party point-of-sale vendor used by over 85,000 restaurants, is adding a 99-cent “processing fee” to online orders of $10 or more.

nypost.com

 

[Capella]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

 

[Doug B]

The extra fee model is baloney. I ordered carryout from a place that had a 20% fee on top of the menu price for employee wellness. Had no idea until I showed up to get the food.

I left without food.

No way am I paying that.

And may I presume that the receipt still had a tip line?

I was curious as to what place did this kind of thing, so I Googled "20% employee wellness fee" and found this interesting Reddit thread (EDIT: Link). Just getting started on reading through ... apparently this is a known thing, for example, in the Austin, TX restaurant scene (?)

When all this stuff shakes out ... I hope the "added fee" model of restaurant pricing bites the dust.

 

[dkp993]

I'm not sure if this is commonplace everywhere, but since COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Haven’t seen that around me but I have seen several places with an added 3-5% “fair wage” fee that they are very clear should not take the place of a tip.

To me, that seems worse. Sounds like they're telling customers to pay their employees for them.

If I went to a place like that, I would reduce the tip by 3-5% and never go back again.

Hate to be an ******* here Dr O, as I believe you are smart and good poster, but this type of statement just shows you really don’t understand the restaurant business and the delicate balance it takes today just to keep the doors open.

 

[Doug B]

Restaurateurs fume over ominous new fee billed to customers by Toast Inc.

Toast Inc., a powerful cloud-based third-party point-of-sale vendor used by over 85,000 restaurants, is adding a 99-cent “processing fee” to online orders of $10 or more.

nypost.com

Thanks for posting -- one place we like for takeout in the neighborhood uses Toast for online order processing. Will be heading there in person to order.

 

[greedygoat]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

$32/lb for smoked brisket ready to eat, not raw and untrimmed.

 

[Doug B]

Hate to be an ******* here Dr O, as I believe you are smart and good poster, but this type of statement just shows you really don’t understand the restaurant business and the delicate balance it takes today just to keep the doors open.

Don't want to speak for someone else ... but all he is ultimately doing is voting with his wallet. Unless you're saying that docking the server that 3-5% off the tip (the tip the server will keep) is bad form.

I'm thinking that if you go with "extra fees tacked on to cheap food prices" versus "more expensive food prices" ... well, let the best scheme win, I guess.

EDIT: This made me think -- from a Quora thread about added "employee wellness fees":

This idea that you just add a fee for whatever program you want/need to incorporate for your employees/business is asinine.

Advertising your costs is amateurish.

Begging your Guests to help you because you don’t know how to price your menu is even worse.

Why not add a fee for utilities? Marketing? Legal fees? Rent?

If you don’t see how crass this is, you shouldn’t be in business.

 

[Dr. Octopus]

I'm not sure if this is commonplace everywhere, but since COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Haven’t seen that around me but I have seen several places with an added 3-5% “fair wage” fee that they are very clear should not take the place of a tip.

To me, that seems worse. Sounds like they're telling customers to pay their employees for them.

If I went to a place like that, I would reduce the tip by 3-5% and never go back again.

Hate to be an ******* here Dr O, as I believe you are smart and good poster, but this type of statement just shows you really don’t understand the restaurant business and the delicate balance it takes today just to keep the doors open.

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problem with my stance here.

 

[Capella]

My son and I got some Chili's for lunch and it came to like $75 with tip. Kinda crazy imo. Especially surprising because I only got wings and a side salad.

Wings have become crazy expensive. Last summer in the Madera Beach area of Florida,about half the restaurants listed "market price" for their wings. My local hangout prices went from $8 for 12 to $12 for 8. Used to go to several places a month just to try their wings but now I'm priced out. I'll still try wings at a smoke house but at least those are whole wings and not frozen and then nuked or deep fried.

What’s your place out there? We went to dockside Dave’s the other day. Lunacy how expensive it was.

 

[Dr. Octopus]

Are we saying restaurant owners need to be treated different than everyone else that has money problems? That’s an odd stance to me.

 

[Capella]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

$32/lb for smoked brisket ready to eat, not raw and untrimmed.

Lol yes I understand that. That cost is insane.

 

[Capella]

But most people won't do that. All they see is, "$32 a pound? What! It's $6 a pound in the store!"

They'll never get to the actual math that the BBQ guy has 37% food costs in his brisket before he fires up the BBQ pit and then spends 15 hours cooking it.

I have trimmed and smoked hundreds of briskets. I understand the costs very well. 32 a pound is straight up ripping people off.

 

[Ilov80s]

I'm not sure if this is commonplace everywhere, but since COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Haven’t seen that around me but I have seen several places with an added 3-5% “fair wage” fee that they are very clear should not take the place of a tip.

To me, that seems worse. Sounds like they're telling customers to pay their employees for them.

If I went to a place like that, I would reduce the tip by 3-5% and never go back again.

Yeah, just raise the prices 3-5% like any other business. It's just a weird thing, obviously only a moron doesn't realize when they buy food they are also paying for the host, dishwasher, cook, etc.

 

[dkp993]

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problems with my stance here.

You certainly have the right to spend your money where and how you want to. And if you think the place is over priced well, then don’t go there. But docking the tip the 3 to 5% is only punishing the server not the ownership.

 

[Ilov80s]

I'm not sure if this is commonplace everywhere, but since COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Haven’t seen that around me but I have seen several places with an added 3-5% “fair wage” fee that they are very clear should not take the place of a tip.

To me, that seems worse. Sounds like they're telling customers to pay their employees for them.

If I went to a place like that, I would reduce the tip by 3-5% and never go back again.

Hate to be an ******* here Dr O, as I believe you are smart and good poster, but this type of statement just shows you really don’t understand the restaurant business and the delicate balance it takes today just to keep the doors open.

I get that but just raise the prices then- seems stupid to me to add some extra fee. Nobody likes extra fees, just be upfront about what the total cost is. I don't care how you break down the money I am paying.

 

[Ilov80s]

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problems with my stance here.

You certainly have the right to spend your money where and how you want to. And if you think the place is over priced well, then don’t go there. But docking the tip the 3 to 5% is only punishing the server not the ownership.

I agree there- I wouldn't reduce my tip. I just don't like the whole idea of the fee.

 

[beer 30]

If I went to a place like that, I would reduce the tip by 3-5% and never go back again.

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problems with my stance here.

Are we saying restaurant owners need to be treated different than everyone else that has money problems? That’s an odd stance to me.

No, what he/they are saying is by deducting from the tip, you are directly effecting the worker that relies on the tip to make ends meet. The 3-5% adder is going to the owners pocket, whether he shares that with the employee or not, you'll never know. At the least tip (or a good portion of it) goes to the actual worker (or workers if they split tips at the end of the night).

I don't disagree with your stance of not returning but I'd still generously tip the server on the way out.

 

[Ilov80s]

Going out to eat and drink is probably my favorite thing to do and I usually don't even pay attention to the costs. I enjoy it so whatever. Also, unless the service was like intentionally bad, I am going to tip 22-25%. I actually enjoy that part.

 

[Dr. Octopus]

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problems with my stance here.

You certainly have the right to spend your money where and how you want to. And if you think the place is over priced well, then don’t go there. But docking the tip the 3 to 5% is only punishing the server not the ownership.

I’m actually helping pay their salary according to the policy so how is that punishing the server?

By the way I tip 22% on top of the total bill (including tax) and round up. That becomes close to 25% tip. Frankly I’m a bit offended by you implying Im being cheap or don’t understand the business. That’s a BS policy. Plain and simple. If that restaurant has a good week, can I asked for gas money for my drive home?

 

[dkp993]

I'm thinking that if you go with "extra fees tacked on to cheap food prices" versus "more expensive food prices" ... well, let the best scheme win, I guess.

philosophically I’m not down with the tacked on fee route. I’m more more inline with just adjusting my prices where needed. But I can tell you from a ton of first hand experience. The customer seems to gravitate to the lower price and add on fee route. Airlines and hotels have proven this to be true too. I hate it but the buying public is leading this charge with where they spend their money.

 

[pollardsvision]

But most people won't do that. All they see is, "$32 a pound? What! It's $6 a pound in the store!"

They'll never get to the actual math that the BBQ guy has 37% food costs in his brisket before he fires up the BBQ pit and then spends 15 hours cooking it.

I have trimmed and smoked hundreds of briskets. I understand the costs very well. 32 a pound is straight up ripping people off.

Have you trimmed and smoked hundreds of briskets as a full-time job, from a physical location where you have to pay expensive rent on, where you have to have it ready and good on a big set schedule, with employees that depend on you?

Not disagreeing that $32/lb is really high, but basing it off what you can make it for is exactly Joe's point.

I used to be in the BBQ business. I am not now. I would never pay that. And I would never go into the BBQ business again. The banging BBQ you can make at home has no relation to what it takes to sell it to the public.

 

[nirad3]

Like the rest of y'all I've noticed higher prices too. Maybe not at my neighborhood dive bar per se', but more so at the mid-level restaurants. What used to be a $17-20 bill is now $25 easily.... maybe more.

With the BBQ talk here I'm interested to see what my lunch costs today as I'm headed to a local BBQ joint with an old co-worker buddy. Last time we were there I know it was $22ish with tip; I'd bet it's closer to $26 today.

Ha, I woulda been happy with $26. It was almost $32, including tip (just 10% because it's counter service not full sit-down).

That was for a 2-meat combo which included 3 sides. Honestly, I wish it just had 2 sides and was $7-8 less.

 

[Dr. Octopus]

No, what he/they are saying is by deducting from the tip, you are directly effecting the worker that relies on the tip to make ends meet. The 3-5% adder is going to the owners pocket, whether he shares that with the employee or not, you'll never know. At the least tip (or a good portion of it) goes to the actual worker (or workers if they split tips at the end of the night)

They should blame their employer who… you know… is responsible for paying their employees. Their restaurants wouldn’t function with no staff. That’s the cost of doing business. If you’re unable to survive, shut down and get a “real” job.

 

[Ilov80s]

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problems with my stance here.

You certainly have the right to spend your money where and how you want to. And if you think the place is over priced well, then don’t go there. But docking the tip the 3 to 5% is only punishing the server not the ownership.

I’m actually helping pay their salary according to the policy so how is that punishing the server?

By the way I tip 22% on top of the total bill (including tax) and round up. That becomes close to 25% tip. Frankly I’m a bit offended by you implying Im being cheap or don’t understand the business. That’s a BS policy. Plain and simple. If that restaurant has a good week, can I asked for gas money for my drive home?

Maybe- who knows where that extra money really goes. Could just be for staff who aren't earning tips, could just be getting pocketed by the owner, etc.

 

[Capella]

Have you trimmed and smoked hundreds of briskets as a full-time job, from a physical location where you have to pay expensive rent on, where you have to have it ready and good on a big set schedule, with employees that depend on you?

I understand restaurant costs are more than the cost of the product, yes. I have no idea what this person’s rent costs or his business expenses are but if he’s charging more than 22-23 a pound he’s doing something wrong. Can’t even believe we are discussing this. It’s brisket.

 

[dkp993]

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problems with my stance here.

You certainly have the right to spend your money where and how you want to. And if you think the place is over priced well, then don’t go there. But docking the tip the 3 to 5% is only punishing the server not the ownership.

I’m actually helping pay their salary according to the policy so how is that punishing the server?

By the way I tip 22% on top of the total bill (including tax) and round up. That becomes close to 25% tip. Frankly I’m a bit offended by you implying Im being cheap or don’t understand the business. That’s a BS policy. Plain and simple. If that restaurant has a good week, can I asked for gas money for my drive home?

Policy aside (and as I stated above I’m not in favor of added fees) the only person you are punishing is the tipped person. Not the owner as they are still collecting the 3-5% fee. The only way to punish them is to not go. Reducing your tip does nothing.

 

[Dr. Octopus]

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problems with my stance here.

You certainly have the right to spend your money where and how you want to. And if you think the place is over priced well, then don’t go there. But docking the tip the 3 to 5% is only punishing the server not the ownership.

I’m actually helping pay their salary according to the policy so how is that punishing the server?

By the way I tip 22% on top of the total bill (including tax) and round up. That becomes close to 25% tip. Frankly I’m a bit offended by you implying Im being cheap or don’t understand the business. That’s a BS policy. Plain and simple. If that restaurant has a good week, can I asked for gas money for my drive home?

Maybe- who knows where that extra money really goes. Could just be for staff who aren't earning tips, could just be getting pocketed by the owner, etc.

Sure. But it’s a principle. Tips are already helping to pay their staff a living wage - don’t beg me for another $10 to help pay the dishwashers. It’s more of my way of making a point. As consumers we have rights as well.

 

[beer 30]

No, what he/they are saying is by deducting from the tip, you are directly effecting the worker that relies on the tip to make ends meet. The 3-5% adder is going to the owners pocket, whether he shares that with the employee or not, you'll never know. At the least tip (or a good portion of it) goes to the actual worker (or workers if they split tips at the end of the night)

They should blame their employer who… you know… is responsible for paying their employees. Their restaurants wouldn’t function with no staff. That’s the cost of doing business. If you’re unable to survive, shut down and get a “real” job.

10-4, I'm out of this one

 

[Dr. Octopus]

The only way to punish them is to not go

And I wouldn’t now that I know. It’s not like I’m stiffing the waiter. He/she would still get an 18% tip and I’d be kicking in another 5% for “to pay the staff”.

 

[dkp993]

Sure. But it’s a principle. Tips are already helping to pay their staff a living wage - don’t beg me for another $10 to help pay the dishwashers. It’s more of my way of making a point. As consumers we have rights as well.

Agree, but again your princepled stance isn’t aimed at the correct target.

 

[Joe Bryant]

But most people won't do that. All they see is, "$32 a pound? What! It's $6 a pound in the store!"

They'll never get to the actual math that the BBQ guy has 37% food costs in his brisket before he fires up the BBQ pit and then spends 15 hours cooking it.

I have trimmed and smoked hundreds of briskets. I understand the costs very well. 32 a pound is straight up ripping people off.

The math on prime grade brisket:

Brisket currently is $4.48 per pound.

Assume 18 pound brisket.

Meat cost is $80.64.

That will produce 9 pounds of ready to serve brisket assume it's a real BBQ place and does proper trim.

With no seasonings, no wood cost, no wrapping and container costs and no allowance for time spent cooking, that puts the restaurant's cost in the brisket to $8.96 per pound.

That puts the restaurant at a food cost of 28%.
That also allows not a penny yet for time spent holding, trimming, prepping and 15 hours cooking.

If you think that's straight up ripping people off, we'll just have to disagree.

 

[Dr. Octopus]

Sure. But it’s a principle. Tips are already helping to pay their staff a living wage - don’t beg me for another $10 to help pay the dishwashers. It’s more of my way of making a point. As consumers we have rights as well.

Agree, but again your princepled stance isn’t aimed at the correct target.

Originally you started calling me out because I didn’t understand the restaurant business and what they needed to do to survive and now you’re changing it to me taking money out of a waiters pocket - while I’m still tipping him.

I’m done with you.

 

[pollardsvision]

Have you trimmed and smoked hundreds of briskets as a full-time job, from a physical location where you have to pay expensive rent on, where you have to have it ready and good on a big set schedule, with employees that depend on you?

I understand restaurant costs are more than the cost of the product, yes. I have no idea what this person’s rent costs or his business expenses are but if he’s charging more than 22-23 a pound he’s doing something wrong. Can’t even believe we are discussing this. It’s brisket.

I certainly don't know. My restaurant does well, but I could never figure out the right math for the BBQ business.

$32/lb sounds ridiculous. But take $5/lb brisket. $10/lb after smoking. 1/3 going to food costs is the industry standard. From that view, $32/lb isn't completely outrageous. And if doing BBQ right, it has far more waste than other restaurants. At least until you get to the point that you are selling it all as soon as it comes off the smoker.

I'm with you. I wouldn't buy brisket at $32/lb. I'd just smoke it myself.

 

[Ilov80s]

I tip very well but I’m not going to be asked to help pay for a restaurant’s staff on top of that. If I am asked to do so, I will not eat there.

Understanding the business has nothing to do with it. Many restaurants don’t survive and let’s not pretend some aren’t mismanaged. If the restaurant can’t survive, something else takes its place. That’s how it works.

I have zero problems with my stance here.

You certainly have the right to spend your money where and how you want to. And if you think the place is over priced well, then don’t go there. But docking the tip the 3 to 5% is only punishing the server not the ownership.

I’m actually helping pay their salary according to the policy so how is that punishing the server?

By the way I tip 22% on top of the total bill (including tax) and round up. That becomes close to 25% tip. Frankly I’m a bit offended by you implying Im being cheap or don’t understand the business. That’s a BS policy. Plain and simple. If that restaurant has a good week, can I asked for gas money for my drive home?

Maybe- who knows where that extra money really goes. Could just be for staff who aren't earning tips, could just be getting pocketed by the owner, etc.

Sure. But it’s a principle. Tips are already helping to pay their staff a living wage - don’t beg me for another $10 to help pay the dishwashers. It’s more of my way of making a point. As consumers we have rights as well.

I get it. It's a real dumb approach from the business.

 

[dkp993]

Sure. But it’s a principle. Tips are already helping to pay their staff a living wage - don’t beg me for another $10 to help pay the dishwashers. It’s more of my way of making a point. As consumers we have rights as well.

Agree, but again your princepled stance isn’t aimed at the correct target.

Originally you started calling me out because I didn’t understand the restaurant business and what they needed to do to survive and now you’re changing it to me taking money out of a waiters pocket - while I’m still tipping him.

I’m done with you.

I’m fine with being done and wasn’t trying to pick a fight but I believe you proved you don’t understand the business.

You did take money out of the servers pocket by reducing the tip. And the person you‘re mad with, the owner, didn’t even become aware of your principled stance in the process.

Either way, truly didn’t mean to offend and hope you have a good day.