I produce much more value as an employee on a busy day than when it’s dead, and without tips I’d make the same amount despite working much more.
You’re not selling your work, you’re selling your time. If you’re at the restaurant on a slow day, you’re not seeing your friends and family and you’re not using your time however you want to. If you’re spending the exact same amount of time at the restaurant on a slow day as on a busy day, you should take home the exact same amount of money and I’m having a hard time understanding why you would argue your employer’s case of paying you less under any circumstances. I think it’s a question of self-respect. Who gives a shit about “producing value” for someone else? You’re there, sacrificing your time, and that’s what you should get paid for. If your employer can’t efficiently use the time they employed you for, that’s their problem and never yours.
I’m not arguing for my employer to pay me less. I’m just saying I like the fact I make more money when I have to work more.
On a slow day, I’m basically chilling with my coworkers and my customers (both of who I do actually enjoy spending time with). On a busy day, I can be running around making food, drinks, cleaning, without even having a thought for myself or a second to relax and breathe for stretches of like 5 hours straight.
My wage before tips is fair to the amount of work I do if no one comes in. I would not be satisfied with my untipped wage on a day where we serve 80+ people an hour.
Obviously, I wouldn’t complain if we eliminated tips and made the minimum wage close to what I make with tips on a busy day. That’s not what I think would happen, though. Realistically, under the current economic system, most restaurants could not afford to pay their employees that much. Which is why I said in my original comment that we’d need some sort of change to the labour economy before I’d be willing to give up my tips (such as UBI).
My wage before tips is fair to the amount of work I do if no one comes in.
If that works for you, that’s great. I wouldn’t accept these conditions because, as I said, my time is sacrificed just the same, regardless of how busy it is. You’re not getting paid for the amount of food and drinks you prepare but for the time you spend at your employer’s disposal. But that’s why I don’t work a tipped job in the first place, I guess.
You’re not selling your work, you’re selling your time. If you’re at the restaurant on a slow day, you’re not seeing your friends and family and you’re not using your time however you want to. If you’re spending the exact same amount of time at the restaurant on a slow day as on a busy day, you should take home the exact same amount of money and I’m having a hard time understanding why you would argue your employer’s case of paying you less under any circumstances. I think it’s a question of self-respect. Who gives a shit about “producing value” for someone else? You’re there, sacrificing your time, and that’s what you should get paid for. If your employer can’t efficiently use the time they employed you for, that’s their problem and never yours.
I’m not arguing for my employer to pay me less. I’m just saying I like the fact I make more money when I have to work more.
On a slow day, I’m basically chilling with my coworkers and my customers (both of who I do actually enjoy spending time with). On a busy day, I can be running around making food, drinks, cleaning, without even having a thought for myself or a second to relax and breathe for stretches of like 5 hours straight.
My wage before tips is fair to the amount of work I do if no one comes in. I would not be satisfied with my untipped wage on a day where we serve 80+ people an hour.
Obviously, I wouldn’t complain if we eliminated tips and made the minimum wage close to what I make with tips on a busy day. That’s not what I think would happen, though. Realistically, under the current economic system, most restaurants could not afford to pay their employees that much. Which is why I said in my original comment that we’d need some sort of change to the labour economy before I’d be willing to give up my tips (such as UBI).
If that works for you, that’s great. I wouldn’t accept these conditions because, as I said, my time is sacrificed just the same, regardless of how busy it is. You’re not getting paid for the amount of food and drinks you prepare but for the time you spend at your employer’s disposal. But that’s why I don’t work a tipped job in the first place, I guess.