Last month, many outstanding Reddit posts complained that Vancouver liquor stores are now asking customers to tip their purchases. "What's next, an amazing grocery store ??" said the Outrageous Camel writer.
Obviously, this is the time to examine intestines as a country. Giving a tip, a very irrational practice at the best of times, begins to enter the limits of completely new madness.
As many as 40 percent of Canadians want deleted tips and restaurants like Earls began experimenting with a new "no tip" policy. Even so, this exercise seems to be getting stronger.
And it's far from a harmless tradition. Below, some hard truths about tip conditions in modern Canada.
Some of the end workers are paid very well
In 2014, Canadian job search site Workopolis.com interviewed former waiters who had lowered after-tax taxes by $ 100,000 per year. Kate (her real name is hidden because she avoids taxes on most of the income) works in a hotel bar and withdraws as much as $ 6,000 per month as tips. "Sometimes I will make my rent in one shift," he said. This is an anomaly, but it is not uncommon for servers in fancy bars or restaurants to attract wages far higher than the Canadian median. University of Guelph's Bruce McAdams is a restaurant industry veteran who has studied the effects of tipping Canadian restaurants. The data shows that when tips are taken into account, the average Canadian server generates around $ 30 per hour – with some selected people making meteoric wages enjoyed by "Kate." This is a wage equivalent to that drawn by registered nurses, making up one of the most tempting jobs in Canada that can be obtained without post-secondary education. Server wages are very high in Canada because tips are often stacked above high minimum wages. In certain US states, salaries for restaurant workers are as low as $ 2 per hour, leaving the server almost entirely dependent on tips. But in Canada, the absolute lowest minimum wage is $ 9.45 in Quebec, with Albertans making as much as $ 15.
… while the back of the house staff produces less than half
A cook usually works longer than a server. While servers and cooks have to compete with the stressful world of restaurant work, the cook must do it while holding back sometimes burnt burns, burns and lobsters. Plus, except for most servers, cooks may have industry-specific education such as certificates from culinary schools. Apart from all this, cooks generally take home $ 15 per hour to server $ 30 per hour, McAdams said. "Servers make twice as much as cooks and our argument is that they don't create double the value," he said. Many restaurants try to spread wealth with a tip policy where the server gives a portion of their tip to the kitchen. But even this generally only generates extra dollars or two per hour for line and prep cooking (a tip-out policy is also famous for being exploited by crooked managers). And this is where the talk of tipping reform becomes uncertain. Servers currently benefiting from a system where they receive a disproportionate share of wage pie and tipping elimination will almost certainly produce a system where many of these benefits will be lost.
Almost nothing is rational about tip compensation
Lawyers are paid by the hour. Taxi drivers are paid by kilometers. But when it comes to servants, there is often little or no rational relationship between the services they provide and the tips received. Opening a $ 100 wine bottle and a $ 30 bottle of wine requires the same effort, but at a rate of 15 percent, one produces another $ 15 and $ 4.50 tip. The three-second action of a bartender flicking a beer bottle cap is expected to generate a tip of $ 1. Meanwhile, the very involved process of preparing hot lemon and water does not pay anything. "These are irrational habits that are deeply embedded in our culture," said Marc S. Mentzer, a professor at the University of Saskatchewan's Edwards School of Business who has written a history of tips. Iceland believes in fairies, the Spaniards set the filling of bulls in their streets for fun and North American tips.
The amount of tip doesn't really change based on good service
The generally accepted (and totally false) story about tipping is that this is an abbreviation for "insuring constancy." So, by holding out a promise of a few extra coins, the restaurant ensures that their servers are rushing a little harder than usual. "It is related to service, but only weak," said Cornell University economist Wm. Michael Lynn, one of the world's leading experts on tipping, notifies the National Post via email. The data shows that very few two percent of visitors change their usual number of tips based on performance. Drivers that are far more influential than the number of tips are factors such as the attractiveness of the server or the number of tips the customer usually uses to pay. This is supported by Canadian data. The 2016 poll by the Angus Reid Institute found that only nine percent of Canadians deviated from their standard tips if they received good service. However, most servers seem tragically unaware that their tip is in the hands of cruel fate. According to Lynn's findings, about half of the servers are still under the false belief that working hard will give them a bigger tip.
Tipping must increase
Meanwhile, more and more companies are sharing with optional properties at all. Automatic gratification (usually 18 percent) is usually reserved specifically for large tables. That way, the server can have time monopolized by large groups without the risk of hanging out to dry if the group is skimped at the end. But automatic gratuities now appear at resorts, hotels and even airport porters. The incident that doesn't happen often is that a drunk protector will pay a tip on their last bill without realizing that someone has sneaked into their charges. "Of course, it was a big surprise at 3am and, of course, I didn't see my bill at three o'clock in the morning," a Toronto bargoer told CTV after finding that he had tipped the bills 18 percent in fees "party".
Tip creep is real
In a post last year, radio host Amy Beeman detailed the average week in Vancouver's tipping life: He was asked to tip up to 25 percent in coffee shops. The same prompt reappeared at the supermarket frozen yogurt. Finally, he was asked to tip at the liquor store. "Asking me to tip when you do nothing to get a tip is aggressive in the 'in your face' way," Beeman grumbled. The culprit in all this is an electronic payment machine. In the era of manual cash or credit card clack-click manuals, it would be very difficult for restaurants to provide a list of "expected" tips to their customers. However, demand for tips as high as 30 percent is now a standard feature of electronic payment machines. "Pressed for time, and faced with the challenge of calculating more than 15 percent of the usual prevalence, many people only choose a higher default option," read an analysis by City National Bank. Meanwhile, tip creeps are driven by payment companies that increase their own income for every extra dollar that flows through the system. Square, the device that turns any smartphone into a digital payment station, has become a dangerous hidden trick agent, provides tip tips at the farmer's market, craft shows, and even for girl's cake guides. What's more, these electronic tips are often subject to sales tax. These are details that are not answered easily, but secretly channel large amounts of money into the economic end. To tip 15 percent on a $ 100 bill, for example, tipping a tax slip at $ 1.95 to the end.
Speaking of taxes, many servers don't seem to pay for it
Tips are one of the most satisfying forms of income. Instead of a quiet check or a number of zeros added to a bank account, waiting staff leave work with a lot of their income in the form of bill lumps. The Canadian Revenue Agency requires the server to report all tips as taxable income. But every time CRA actually audited the server to see if they were telling the truth, they found thousands of dollars that did not end in the T1 slip. Blitz CRA 2012 at 145 servers on St. Catharines, Ontario. found that all concealed a portion of their income, with around half reporting no tips at all. Total tax avoidance reaches around $ 12,000 per server. This is part of why the United States has fully used the concept of a trust server. U.S. Internal Revenue Service now requires employers to estimate the total revenue after-tip server and then withhold tax from the full amount.
This promotes discrimination
A group of middle-aged women generally don't give good tips. A group of young men from Bay Street in general. French tourists generally don't tip. A Texas tourist. Servers quickly learn about tipping demographics and one of the hidden consequences of tipping is that it leads to discrimination secretly among waiting staff. Server discrimination is something that Canadians in the border area know everything well. "As a server, you're afraid of Canada," said Syracuse, NY waiter Bethany Wyatt to Syracuse.com in 2015. With Canadian tourists who consistently get less than their American counterparts, some restaurants in Vermont have even instituted policies that pursue mandatory gratification if the Server finds an excuse to suspect they face a full table of Canucks. Meanwhile, visitors discriminate immediately back on the server. A 2008 study by Michael Lynn even found that in the United States, black servers were generally less than white servers – even when they were tipped by black clients.
It's shredding the restaurant
In the early 1900s, North American restaurant managers on average would look suspiciously at anyone who tried to slip their servants. "He would consider it a bribe to give a large portion of the extraordinary or the best piece of meat," Mentzer said. A century later and Canadian restaurant owners complained about the practice that had completely spent their business model. "Almost everything is bad at restaurants, I can show you how tips play a role in them," McAdams said. Inventory control? A manager can find a server delivering free liquor and desserts for visitors to improve their tips. Seat? The server can start polishing the palm of the host to direct the higher table to their part. Tipping installs a shadow economy in a workplace where servers are given incentives to act in ways that often do not benefit the restaurant as a whole. In TEDx Talk 2012, McAdams noted that one of the most striking barren of tipping was that he effectively punished visitors for spending more. "Will you charge more people for service when they spend more in your restaurant?" He said.
Tipping "Toxic" culture is real
To see the worst consequences of end economies, don't look further from the famous corners of Montreal. If online restaurant slate reviews can be trusted, metropolitan Quebec is in turmoil with companies where waiters will actively ask for tips up front, lying to customers that it is illegal not to tip and cut service or face clients if the amount is not what they want. In 2017 Reddit posted details of Montreal bar customers about how they tipped 10 percent for negligent bar services and ended up receiving lectures on how tipping was done in Canada. "I guess the reason why he felt the need to elaborate on how it was in Canada was because I was a brown man," wrote the user CookieMonster1997. In a world without shoes from a shoe store or A & W, it's safe to say that this type of ugly confrontation is not the usual and expected operational cost.
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