Waitress Gets $3,000 Tip, Joins Real-Life Pay It Forward Chain
LatestLast week, The Stranger published an argument about tipless restaurants that have begun popping up in Seattle. Writer Dan Savage was against the idea, saying tips are what make waiting tables a “good,” “lucrative” job.
Add a 15 to 22 percent service charge or price increase and basically split up that dough among everyone in the place—waiters, managers, hosts, bussers, dishwashers, prep cooks, line cooks. Take a place with some people making decent money and some people making far-from-decent money and turn it into a place where no one makes decent money.
One thing Savage failed to mention is that those kinds of restaurants prevent an entire category of feel-good story: the restaurant employee whose life was changed after being given a ridiculously huge tip!