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by hectormalot
415 days ago
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I think that is a result of the economics with tips. Restaurant owners need to balance between overstaffing (and thus spending too much) and understaffing (and having service suffer). The optimal point is different if your opportunity cost is $2 vs $15 per hour. Thus, in a US restaurant, on average, you’ll see more waiters than in most EU places, given the same amount of tables. |
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