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Ted Naron's avatar

The actual dollar difference between a 15% tip and a 20% tip on my food and beverage purchases--added up over a FULL YEAR--is in the very low three figures. I can afford that a lot easier than a waiter or barista can afford to live on the minimum wage. Think of it as my own little private effort at income redistribution, in return for the good fortune I've been granted.

JayG's avatar

Historically, the reason why restaurant patrons have been "forced" to tip (not really, but the social convention arose) was because restauranteurs were able to artificially lower their food prices by forcing their customers to underwrite part of their labor costs - egged on by state legislatures and the federal government which permitted the sub-minimum wage for waitstaff. As a result, some waitstaff were able to earn far more than the minimum wage (much less the sub-minimum wage.) Given such history, as the subminimum wage for waitstaff rises, tipping such waitstaff less makes logical sense. While I was generally aware of the changes to the Chicago subminimum wage, I hadn't really connected it to my own Chicago restaurant visits (until I saw the recent announcement of the recent hike in Chicago's subminimum wage), and have continued to tip 20% or better, resulting in my waitstaff getting a "windfall". As eating out has gotten MUCH more expensive, I will have to think long and hard about continuing to tip 20% or better on my Chicago restaurant meals. I know that this may result in disapprobation from my fellow PS-ers, but the alternative is simply to eat out less.

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