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Following the recent tipping question, what's a good wage for a server? What are they paid outside the US? (lemmy.world)
submitted 1 month ago by to c/asklemmy@lemmy.world
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Since ours in the US is generally a percentage of the bill, people in expensive restaurants can make more. Do they work harder? Do they have fewer tables so less checks are tipping? 20% tips on 5 hundred dollar tables is $100 every 60-90 minutes, but shifts are usually only a few hours. So maybe $3-400 for a 4-5 hour dinner shift? In a diner you'd are probably half that per table but for more tables and faster turnover. What's a good wage?

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[–] 29 points 1 month ago* (3 children)

at a minimum, the normal minimum wage that everyone would normally get in their country, like any job.

Why is this job being looked at or treated differently then other employment?

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  • [–] 9 points 1 month ago

    I was gonna say, the minimum at minimum. That's around 13€/h for my country. Now I would hope depending on the restaurant they would also be paid more, maybe 16€/h or something, because being a server can be extremely taxing. Depending on the place, people can be awful.

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  • [–] [S] 3 points 1 month ago (3 children)

    I think part if the issue is that it's not a normal 8 hour shift, especially in nicer restaurants that may be open 11-2 and 5-10 plus prep/cleanup.

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  • [–] 3 points 1 month ago (1 child)

    So part time work?

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  • [–] [S] 1 point 1 month ago

    It's just a very weird schedule and servers that I've known sometimes end up working 11-2 and then 6-11, or something like that, if they want the hours. They send you home when business slows down so a planned 6 hour dinner shift can switch to much less if it's a slow night.

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  • [–] [S] -2 points 1 month ago (1 child)

    If minimum wage is $8/hr and a server earns $2 plus $40 in tips, why would servers want to change that system?

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  • [–] 3 points 4 weeks ago (1 child)

    Even in your example $8*8= $64, while 2*8+40=56.

    The only reason servers prefer tips is because of the expectation to tip. It's all a strategy to mask real dish prices with lower prices (lmao, not even, the baseline price is even more expensive than generally in Europe (more than expensive locations of Spain, France and Germany, my points of reference)).

    The only one who ends up winning is the owner.

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