Tipping
- Thread starter TK4
- Start date
18% on top of the tax-in total = 20.34% on the food. Prices are up 50% from pre Covid so a 15% tip is already 50% more than before. Tip on a $10 breakfast = $1.50. On a $15 breakfast it's $2.25. At 18% on the tax in total it's $3.05.
Check my math but isn't that double the pre covid tip?
Also what have they done to the minimum wages. I'm not suggesting that wait staff are moving into Rosedale but they're seeing better days than a lot of factory workers.
Tips get shared so as more automation comes in they get shared with fewer people.
Then there are other add ons. Does Niagara Falls still have the Business Improvement tax? Totally untraceable, automatically added on and NOT compulsory although many of the vendors say it is.
Check my math but isn't that double the pre covid tip?
Also what have they done to the minimum wages. I'm not suggesting that wait staff are moving into Rosedale but they're seeing better days than a lot of factory workers.
Tips get shared so as more automation comes in they get shared with fewer people.
Then there are other add ons. Does Niagara Falls still have the Business Improvement tax? Totally untraceable, automatically added on and NOT compulsory although many of the vendors say it is.
Cheap breakfast is interesting. Especially in the US, you can find breakfast for $5-10. If it is slow, I often tip $5. The staff are up early and took care of me. Percentage based tipping is stupid imo. Did the staff at the fancy steak house work five to ten times as hard to justify 5-10x compensation vs staff at the roadside dive?
About a hundred years ago I was a bus boy at Mohawk Raceway dining room , high roller betters tipped huge , but we worked pretty fast pace . I got 10-15% of the waitress tip out and took home $20-25 cash in the late 70s .
I’ll tip heavier at small mom/pop and breakfast places since they are probably trying harder ( in my mind) to make ends meet . A 20% tip is almost expected in a $300 dinner spot , but it’s being allocated to the server / front of house / cooks and dishwashers . It’s a different animal . Tips at fast food terminals are simply a cash crop for the owners who will give staff peanuts from the windfall so I’ll avoid them.
The current trend of indigo chapters stores wanting a donation so they can put books in an underfunded school ? So you’ll send them excess inventory you have already written down, take a credit for the charitable donation , and that helps me how? Sorry , creative tax strategy guy , not chipping in .
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I’ll tip heavier at small mom/pop and breakfast places since they are probably trying harder ( in my mind) to make ends meet . A 20% tip is almost expected in a $300 dinner spot , but it’s being allocated to the server / front of house / cooks and dishwashers . It’s a different animal . Tips at fast food terminals are simply a cash crop for the owners who will give staff peanuts from the windfall so I’ll avoid them.
The current trend of indigo chapters stores wanting a donation so they can put books in an underfunded school ? So you’ll send them excess inventory you have already written down, take a credit for the charitable donation , and that helps me how? Sorry , creative tax strategy guy , not chipping in .
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I always put zero for those too. You also help fund their ad campaign of "We sent $$$ to children in need". While sort of true, you collected that money from others and none of it was yours. Does the CRA allow charitable tax receipt to business? If I want to donate, I will do it direct not through an intermediary.
The Pow Wow Room (?) was a frequent stop on Sunday evenings back then......doubling back from "the country easy atmosphere" at Orangeville Raceway in the afternoon with the old boy.
Good to see that wasn't you on Barton yesterday. I wasn't sure about the math.
I hate those scams. "100% of the donations go to the charity!" *minus disbursement + handling fees. What about all the accrued interest on all that money you have collected? And Walmart asking me for money? The **** you say. Each one of the Waltons (and there's a bunch of them) are worth 10 figures ($267B total between them). Same goes with Galen. He can throw some money at Loblaws' cause de jour in my name, the cheap bastard.
Twas a Harley.
I'm outta the game, officially, yesterday.
Me too. Still have a trials bike, but I have no desire to ride on the road in the GTA any more.
When the only legal gambling was the horses , pre any lottery games or casinos , the harness horse tracks has serious betting going down. Occasional trifectas paying out 50k in 70s dollars . And then we had the guys that dropped 50k .
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So, if your bill is, say $15, you tip five bucks? And a $95 bill also gets a fiver?
I wonder how the low paying service jobs affect housing and taxes.
A minimum wage job nets you about $30K a year which is close to the cost of a decent apartment. 100% of one's income is unrealistic for rent so enter taxpayer subsidized housing.
What is a living wage and how would it impact the service industry?
Should a taxpayer that can't afford to travel subsidize hotel stays for those that can afford to travel?
How does that affect the number of civil servants making a decent living in the welfare sector?
A welfare abuser pointed out "Their job is to give away money. If they don't give away money they don't have a job do they."
Mad Mike
Well-known member
Starting next week, min wage and govt rebates (Trillium, Carbon tax) put a minimum wage earner at approx $37000 in Ontario.
If one is willing to show up every day and work, unskilled labour starts around $22/hr. Which with credits is just over $46k a year.
$50k in the GTA, $25/ hr according to most anti poverty advocates.
Nope. Never.
I think it’s time to rethink PSUs in the public service. A govt job shouldn’t entitle someone to compensation considerably higher than the private sector.
I knew one, she’s a cop now. Your welfare abuser is right, they are taught to give not deny.
The war chests of many of the large unions are invested in ownership of commercial companies so the chest grows large.
Oxford is owned by OMERS, a defined benefit pension plan with $128.6 billion in net assets across a diversified, global portfolio of public market, infrastructure, private equity, venture capital and real estate investments.
Any fight will be ugly.
Priller
Well-known member
The total cost to customer (or taxpayer) shouldn't change much in theory, just the route by which the serving staff get paid.
The American assumption is that a withdrawable financial incentive is the best way to ensure good service. The European/Aussie approach is that they are being paid to do a job, so good (enough) service is a baseline expectation. I think a lot hinges around what the expectation of 'good service' actually is.
Americans want big smiles and chit chat, while Europeans want expertise. That's obviously a huge generalisation, and there are plenty of exceptions, but largely it illustrates the different expectations towards a dining experience. In North America, waitstaff are typically young and higher energy, and doing the job as either a stepping stone or as a side gig. In much of Europe, it's considered a decent job worthy of a career. You're expected to know about how to recommend a wine or explain a dish. In the same way you wouldn't tip any other professional (accountant? mechanic?), you don't tip waitstaff. But you also don't expect them to pretend to be thrilled to see you even if they're not, nor do you expect them to pretend to care about what your plans are for the rest of the day when they hand you the POS machine...
I know which one I prefer, but as the endless complaints from Americans (and Canadians, to be fair) about perceptions of poor service in Europe indicate, I'm not in the majority here...
Mad Mike
Well-known member
I think what North Americans complain about when in Europe is “hustle” and friendliness. When my coffee or drink needs refilling, or condiments are needed, like it better when Betty is on top of that, less if I have to flag Sergio down.
Most Europeans I dine with prefer the North American experience, some get annoyed at the frequent interaction, some feel rushed. Cultural difference I guess..
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Some N American things I don’t like. In Europe, I’m not going to be hassled out of my seat if I’m taking my time. In North America I’ve been constantly reminded or hassled at times in terms of leaving soon to give the table to another customer. That really ticks me off for some reason.
Meals in Europe are a big social event and can take time. Meals in North America are perfunctory and in general everyone chows down like it’s the last supper.
In Europe generally for the same quality restaurant the food has been excellent. In North America, even in Toronto’s big name places it’s been decidedly “meh”. Quebec it’s different and more on par with a European place.
I’ve had amazing service in Europe because many of the servers were immigrants intent on working hard and doing the best job they can. That’s not always true in North America.
These are big generalizations of course but they also generally hold true for me.
Meals in Europe are a big social event and can take time. Meals in North America are perfunctory and in general everyone chows down like it’s the last supper.
In Europe generally for the same quality restaurant the food has been excellent. In North America, even in Toronto’s big name places it’s been decidedly “meh”. Quebec it’s different and more on par with a European place.
I’ve had amazing service in Europe because many of the servers were immigrants intent on working hard and doing the best job they can. That’s not always true in North America.
These are big generalizations of course but they also generally hold true for me.
