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[–] voltapizzle 0 points 1 points (+1|-0) ago 

Okay. This shit is pretty simple. Tipping, in places where tipped jobs get paid less (many states have a much lower minimum wage, some between $2-3), allows the customer to be the "boss". Instead of one person trying to manage and watch and incentivize a bunch of employees, every single table gets to be their server's "boss". Menu prices are cheaper because the waitstaff is paid significantly less, and thus the overhead is much lower.

So you can either tip and get better service, or pay more for your food, effectively the same amount of money, and get worse service.

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[–] Didymus 0 points 1 points (+1|-0) ago 

Except now the restaurant is paying them twice to three times as much as they were before.They should expect quality work from their employees the same as every other employer in the world. Keeping a job is their motivation. Not getting canned is their incentive.

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[–] voltapizzle 0 points 0 points (+0|-0) ago 

Right, except that you have one person supervising many people, and the level of scrutiny that every patron can provide is literally impossible for one manager.