In states that don’t still need to pay minimum wage, I get your point. The last two states that I’ve lived in, though, still require min wage (or higher, depending on some municipalities).
Restaurants operate on notoriously small margins and are tough to make it as a mom and pop, a lot of the time.
I’d rather tip, and have the assurance that money is going to the worker, than pay $30 for a burger and be told the employee is getting a cut.
In states that don’t still need to pay minimum wage, I get your point. The last two states that I’ve lived in, though, still require min wage (or higher, depending on some municipalities).
Restaurants operate on notoriously small margins and are tough to make it as a mom and pop, a lot of the time.
I’d rather tip, and have the assurance that money is going to the worker, than pay $30 for a burger and be told the employee is getting a cut.
Then charge more for your food. If your business model is unsustainable without paying your staff, you shouldn’t be open.