[musingsole]

> This or that restaurant or this or that regional manager could give them a fair wage

They do... usually by way of appropriate schedules or other logistics of the job which delivers access to the richest streams of tips. This is why the good servers follow them.

The conversation around tips and it's appropriateness is largely blind to the other aspects of the hospitality industry. Real people with real jobs responding to real stimulus -- it takes coordination on many axes to deliver a golden hour. The conversation of where on the scale from 0-20% to fall is all bourgeois.

[holistio]

> usually by way of...

How about by way of a bank transfer?

[musingsole]

Are you mistaking restaurants for hedge funds?

Franchises never have much margin to begin with -- they're mostly real estate vehicles. It's why a Chipotle will operate at 20% staff like it's a normal thing.

A local restaurant might actually be profit seeking enough to have optimized a return on the food/drink service -- but that's usually reflected in the servers wages already.

[holistio]

I honestly laughed out loud.

You're protecting a deeply, fundamentally messed up system.