No offence but you're kind of proving my point. I said nothing about a difference in pricing because there isn't unless you actually tip $0 (which statistically very few people do). $24 (restaurant includes tip in price in order to pay servers a fair wage) is the same as $20 + 20% tip.
Most of the rest of your comment is what I said with different wording.
> high-income service workers
There's very few high-service income workers. I served tables through university, even if you make $400 in one night there's not enough of those nights for you to be "high income". If you're a stellar server working full time you can maybe equal what an average accountant makes in a year (which is pretty mediocre), but with more stress.
> There's very few high-service income workers. I served tables through university, even if you make $400 in one night there's not enough of those nights for you to be "high income".
I wonder if this has changed as both prices and tip percentages have gone up. At $50/person tickets and a 20% tip, you'd only need to serve 100 people to make $1000 in tips. 100 people a night is unrealistic for many restaurants, but I'd think a server working full time could easily do a couple hundred customers a week which is $100k/year in tips.
If your argument wasn’t that a no-tip restaurant would seem higher priced, what was the purpose of your second paragraph?
> There's very few high-service income workers.
Yes, we’re in agreement? I was just referring to how the opposition here would trot out quotes from some bartender who makes $75/hour and not mention that they were the upper fraction of a percent and the median was considerably lower.
> If your argument wasn’t that a no-tip restaurant would seem higher priced
Of course it seems higher priced. That's the point. Perception. Seeming higher priced != higher priced if there's the expectation of tipping and you follow it, but the average consumer isn't very savvy so it ends up scaring them away. Which is why restaurants that try to include service in their pricing end up reverting or failing.
Also the only opposition is really from consumers (which then spills over to owners who get to hear all the complaints). Europeans get along fine with not tipping.
No offence but you're kind of proving my point. I said nothing about a difference in pricing because there isn't unless you actually tip $0 (which statistically very few people do). $24 (restaurant includes tip in price in order to pay servers a fair wage) is the same as $20 + 20% tip.
Most of the rest of your comment is what I said with different wording.
> high-income service workers
There's very few high-service income workers. I served tables through university, even if you make $400 in one night there's not enough of those nights for you to be "high income". If you're a stellar server working full time you can maybe equal what an average accountant makes in a year (which is pretty mediocre), but with more stress.