> But yeah… tipping has very little to do with “work harder => more pay.” You need to examine your logic more. Or just, like… have a few beers with a single person who’s ever worked in a restaurant as an adult.

I have had more than a few conversations with tipped service workers. Some are even friends of mine. While a lot of what you say is true (the manipulation of shifts and spotting/monopolizing desirable customers) it really fails to capture what most folks tell me about these jobs.

They like tips. The ones that hustle and build up a bank of "regulars" do quite well. It takes a lot of work, and if you hustle on your shifts you usually get more tables assigned to you or drinks poured per hour, etc. This means even more pay.

A slow unskilled bartender is making far less money than a highly skilled efficient experienced bartender with a stable of regulars taking up half the bar stool seats every slow night. It is a night and day difference in total pay rates - all to do with skill. This can be two bartenders behind the same bar on the same nights. The unskilled bartender is not going to be known in these closely knit industry circles as good talent, and will likely never get the opportunity for a position at the top-tier establishments known for good tippers. Those positions are highly competitive.

While we can pontificate about how businesses "should" reward the top tier employees, it isn't happening. In this area of work these are often the only types of jobs available that offer significantly more hourly pay by working harder or being better at your job than your peers. Tilting at windmills only goes so far - sometimes you take the only options available to you to immediately improve your lot in life.

And yes, some of that is "manipulation" of your work environment - just like how we call it "managing upwards" in our white collar world. Same thing.

Work harder for more pay is limited to American full service gigs, and a weird employer-driven labor retention push elsewhere.

The tipping process works for servers who have the performative and service skills to work a crowd of tables, modulo peculiarities of the patron population. There can be a very strong connection between a server who works tables hard and their tip take-home versus one who merely gets the food to the table.

sure, it is a different approach than the old model - but i think it's only a guess when you visit a place for the first time. personally, i tip high on my first visit to a new place, any tips i give on my followup visits are based on my previous experiences with that restauraunt. workers remember good tippers, and when they go the extra mile on my followup visits, i keep tipping well.

> 2. Only people working front get tips. If you have a lazy busboy working front for the most talented chef in the world, the chef pockets $0.00/hr in tips.

im not saying that the current tipping system is a good design - your example is one of the most glaring flaws. to put it another way, my point is that the current system will stay in existence due to the lack of other incentives that reward harder working individuals. in order to get rid of tipping culture, you can't simply appeal to morality/shame tippers; you have to replace it with a new system that also incentivizes harder work.

What do you think of the donations to open source project maintainers or photographers or musicians? What about gifts sent to tiktok hosts?

I'm from a country where there're no tips, and I'm not defending tips at all. But I do think the tiktok gifts are basically tips right? Is it a good idea to live off the gifts like the tips?

..and then you start visiting other coffee shops with higher quality/lower cost, right? you, the consumer, are not alone in this behavior - so this causes a pattern where skilled baristas have a higher rate of exodus from that coffee shop where no one tips, which leads to even lower qiality, and eventually that shop has to lower its prices in order to get new customers. its capitalism all the way down.

ive seen that work at smaller size companies (sub 2000 employees) but with a caveat - it causes some political stress for the recipient. jealous teammates are less likely to work with you after you get a bonus.

and FAANG size companies dont have random bonuses for frontlines; stack ranking is supposed to reward top performers, but when manager kpi's conflict with work that benefits the customer experience, managers will intentionally rank the best performers as average.

At some point “more pizzas per hour” will be achieved at the cost of quality.

I’d love to seem them incentivize actually not putting a whole pizza’s worth of toppings on just 3 slices.

And also putting enough of a topping where it becomes visible. When I add “onion” to “pizza”, I don’t intend for them to add a single tiny spec to a single slice — finding it should be easier than Where’s Waldo.

there's been attempts to do just that, but it doesnt work because tipping is engrained in the surrounding culture, which exists outside of the pizza place's control. a single store cannot fix the tipping problem on their own; it has to be a cultural shift towards a better system that similarly rewards harder working individuals.

personally id love to see something like tipping implemented in frontline support. kpi's that focus on monthly case resolve goals and TTR are incentives that reduce quality, and 5 star kpi's are easily gamed. if customers could tip frontline support engineers based on their experience with a support case, we'd see quality go way up.