USA resident here.

The only way it'll work is making tip culture illegal.

Raising minimum wage and undoing the underpaid tippers law.

There's a special law that allows restaurants to pay something like $2/hr and expect them to get tips. Sure there is a clause for owners to cover the rest to match minimum wage but that's still BS.

Again. Tip culture won't go away until it's made to by law.

It started out at bribery for better service at restaurants damnit. Then somehow got morphed into a law to allow owners to pay thier staff less. What. The. Fuck. Capitalism.

What's worse. Carry out places all have tip prompts. A tip for what? Putting my donut in a bag? That's literally your only job.

I never tip anywhere unless I sit down at a place to eat and actually recieve a restaurant experience. Someone cooks a meal and a waiter checks in on me.

Call me cheap or an asshole but I'm not tipping at any takeout spot.

I too wish we lived in that reality in the US, but we don’t. Any more than we use the metric system or have universal healthcare. Maybe one day.

But today, ask anyone in a tipped position if they’d rather work in a restaurant and get paid a flat “livable” wage and they’d say no. So if they don’t want the system to change and obviously the restaurant owners don’t either, you can’t really advocate for the system to change saying it’s on their behalf.

Perhaps, but that's such a high societal hurdle that I don't see happening any time soon. I like the idea of that, but it's tempered with the realities of the present.

I'd be interested in knowing which establishments you're speaking of. I know they exist, but they (in my experience) hardly ever last that long. I'm a restaurant consultant by trade, and have about 75 restaurant clients. I'm in California, a state that (thankfully) does not allow for paying less than the state minimum wage for tipped position, and can tell you that it's now the norm in California for labor cost to exceed 40% (yes, even in tipped establishments) of sales, and while that's good for the income of the staff, there's basically nothing left on the bottom line. Labor cost is high, costs of goods are high, rent is high. Anyone considering opening a restaurant would almost certainly be better off putting money into a CD; no risk and almost guaranteed to return more on your money.

Traditionally, 30% labor, 30% costs of goods, 30% overhead (including rent) has been a rough guideline. That returns (in the best of cases) 10% to the owner. You open a restaurant with $1 million in sales, you get $100,000. If your labor it at 40%, there's nothing left and thus no reason to open in the first place. That there still are places trying is amazing.

Again, being in California I get a skewed look at things. Skewed because benefits for employees is already required and in many cases paid time off too. $17/hr plus tips isn't a lot, but it's as livable as things get living in CA.

The harsh reality is that while in many states the tip credit allows restaurant owners to offload the cost directly to consumers, in more progressive states like California or Washington state, labor is close to pricing themselves out of the market.

Absolutely no clue why anybody wouldn't like it, other than just being stubborn and not listening.

It's 100% false, even if you don't like it.

(see the rest of planet Earth for examples to contrary)

Maybe. But those doing the stiffing are still cheap assholes doing it for their pocketbook, not the betterment of the workers.

People don't stiff waiters here. That's how you get spit in your food (to name the least offensive thing they'll do).

Workers protect their own. And good for them, because management certainly doesn't give a shit about them.

How about you guys make your richbags pay your employees instead of shifting the blame on us

no, i just don't give money to beggars, That's not the same as being cheap.