I know several people who work as servers and I knew they share their tips with kitchen staff and others, but I wasn’t aware of the practice of “tipping out,” which pretty much forces many servers to also share their gratuities with owners and managers.
Apparently, it’s a widespread practice, at least in Ontario where legislation to deal with it is being considered by the provincial government and Premier Dalton McGuinty has supported this bill. You can read about it here.
I suspect that “tipping out” goes beyond Ontario.
This practice stinks. That’s my first thought, but feel free to disagree (or agree).
When I leave a tip, it’s for a friendly server who has been attentive and quick to react to what was needed at my table. In other words, it’s a little extra for a job well done by the server and those who help him/her.
If the restaurant thinks it deserves a piece of the action, then let it pay these servers — most making minimum wage — better.
There are some who would say quite callously that servers should just be happy to have a job, but the idea of paying to work reduces motivation, creates attitude among staff and flies in the face of the concept that you get a decent day’s pay for a decent day’s work. They are an establishment’s first and most frequent contact with customers.
The employer should be paying, not the employee and I began to wonder then, with so many grills, restaurants and lounges at golf courses in Canada, whether “tipping out” is a common practice at those establishments.
That’s the subject of this week’s GNN Poll.
Many servers in the golf industry are seasonal workers and will soon have to deal with changes to employment insurance introduced by the federal government recently, so they’ll need about every cent they can make during the summer.
Do you feel the practice of “tipping out,” or sharing servers’ tips with owners/management, is common in the golf industry?
- NO (61%)
- YES (39%)
Cast your vote on this subject above and, as always, feel free to add your opinion in the Comments section below.