In the service industry, and especially amongst young people, it's common to pick up a job like this for a few months and make some money, then move on to something else. And that's okay, not everyone wants to make a career out of making coffee. It's still a good formative experience to have, while earning some money, and there's no reason why you shouldn't do it right and get rewarded for it.
But profit sharing won't work for someone that is around for a summer. For instance that person could benefit from any upswing caused by previous employees, but if they don't add a positive contribution to the customer experience themselves, they won't be around for the long-term impact. And if you don't give them an incentive at all for the first few months, then you're back to square one. Or even worse: they could negatively impact the profit sharing of employees that have been around for the long run.
Ultimately, money is a motivator and pretending like it's not does not make tipping go away. The problem with tipping as I see it, is that it masquerades the real cost of doing business.
By making that assertion you're absolving yourself of responsibility and shifting the retention issue entirely to the employee. You're completely dismissing the possibility that your retention issue is due to a customer culture you fostered or created, a poor work environment due to a manager or toxic employee, the demands of the job vs compensation, or any other factor.
> Ultimately, money is a motivator and pretending like it's not does not make tipping go away.
Money is a motivator but not necessarily for the right reasons and it has diminishing returns. Tipping culture has evolved from a mechanism for customers to thank staff into a means for staff to make up for insufficient wages. They're effectively panhandlers.
If an employee relies upon a tip to makeup for wages, they aren't paid enough and are being exploited and abused.
Today, not tipping is a punitive measure that allows customers to diminish an employee or staff's wage at the customer's discretion and without any insight or feedback provided to the employer. People feel compelled to tip because they thing employees aren't paid enough, not because service was above expectations.
You had me until this point. No, this is some people’s belief, but not all. I certainly don’t think people are underpaid when I tip, it’s entirely based off service.
There will always be people who disagree, but if you're in the United States and believe that service workers are not underpaid then you either only patronize high end restaurants or are completely out of touch with the average American.
If you believe that a majority of food workers are underpaid, then I, as well as market research, disagree with you.
> ...then I, as well as market research...
Any what market research is that?
Here you go: https://www.eater.com/21398973/restaurant-no-tipping-movemen...