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Joined 2 个月前
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Cake day: 2025年7月2日

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  • You misunderstand me - coming from the messed up world of the way restaurant pay works - in that context, it devalues their effort. I don’t agree with it, but outside of this market - for instance when I waited tables in the UK, where I was paid an hourly rate whether I supplemented my income with gratuity or not - it makes no sense to devalue a worker’s right to compensation.






  • Always tip on the subtotal. If your server worked their ass off for your table but you had a coupon for, let’s say, 50% off 2 entrees and a birthday dessert, that’s just devalued their effort by about $50.

    Also, the tipping culture is broken, and this is bonkers.

    I came from a tipping-optional culture and worked foodservice. If I got good tips, they went back into the bar at the end of the shift, or into my savings jar at home. It was never make-or-break on whether I got to pay rent or not.



  • I remember landlines in the UK actually operating like this in the nineties. If you hung up, the line would stay open until the caller ended the call. It doesn’t make any sense and I remember being surprised when it didn’t happen when the caller was on a mobile phone.

    Maybe our cable company’s exchanges were misconfigured? I’m pretty sure it doesn’t happen these days. You could never hang up on unsolicited sales calls for example.