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Comment by candyman | Hacker News Reader

I don't think so. Almost every time I have seen good service it is either a function of the person (actually cares about doing their job) or the culture of the establishment. I tip generously because in the US wait staff generally get way below minimum wage so you want to make them whole.

If you do frequent a place then I think consistently good tipping is a factor but your attitude is probably just as important. At the end of this year I got some extra $100 bills that I gave to bartenders and servers that I have seen many times over the year and wanted to show a little extra appreciation.

It's not about service it's about appreciating the people serving you.

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>I tip generously because in the US wait staff generally get way below minimum wage so you want to make them whole.

There are 16 states that follow the federal tipped minimum wage of $2.13/hour. The other states have either set higher tipped minimum wages or set the tipped minimum wage the same as the minimum wage. (In California, the tipped minimum wage is $13/hour if you have 25 or fewer employees and $14/hour if you have 26 or more employees.)

https://www.patriotsoftware.com/blog/payroll/federal-state-t...

>I tip generously because in the US wait staff generally get way below minimum wage so you want to make them whole.

Ironically, if you didn't tip then they would be made whole by the employer as they would be responsible for making up the difference.

Or else they might experience poverty and/or overwork.

their employer wants you to think that - more money for them

Just curious how you cogitate it?

social pressure makes customers pay more money, same goes for prices that seem lower than they are (prices on menus); less taxes

How do you personally handle tipping, in a restaurant where you know the owner is paying $tiny/hr?

What are the cognitive steps you go through to derive your tipping behaviour in each instance?

The employer should. But wage theft in the US costs workers around a billion dollars a year, and low paid workers suffer the most.

So I personally wouldn’t rely on that mechanism to ensure staff got paid properly.

When I worked in food service 20 years ago, it was common practice to fire anyone who asked management to make up the difference regularly.

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