Tipping in the service industry

[Ravenshire]

I seem to recall a story about a restaurant (in Seattle?  maybe?) that raised their employees' pay to $15/hour, raised their prices, and then put signs out telling customers that tipping was banned.

I wonder if I can find it?

I guess doing it that way, it would all even out in the end. However, if a table of 8 sits down and creates a $300 bill, the wait staff should get a standard 18% gratuity. In this case, the server should get way more than the $15 an hour the employee gives. Especially if the server is running all over the place and constantly giving that one table most of their attention. 

If you look at  most menus, at the bottom or on the back somewhere it will specifically state that parties of XX or more will be subjected to a gratuity and that checks cannot be separated.

Yeah, not sure I agree with the table of eight argument. It seems that it's a product of the system of underpaying staff to begin with. The food service industry is the only industry I know of where that type of rule applies. Certainly no one is paying me more on slammed days than they do on regular days.

What we need is not more enforcement of tips, but a system where tips are the gratuity they're supposed to be. If I'm going to pay $60 for $40 worth of menu items anyway, I'd rather see that reflected in my bill. I can then decide if gratuity is applicable (staff did more than take my order and bring my food) and express gratitude for service above and beyond as applicable.

I've had staff who provided complete shit service chase me into the parking lot demanding a tip. That too, is a product of the system. The system is broken and needs replacing, not fixing.