this post was submitted on 27 Jun 2026
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There are quite a few restaurants and breweries around me that pay their staff a living wage and dont have any tips. You can tip if you want but they specifically have signs up saying you dont have to.
And they all seem to be doing great - theyre pricey but not holy shit expensive.
It depends which servers and at what restaurant or bar or place youre working. Not all of them make more on tips, and that always fluctuates.
Also having benefits and vacation time makes a huge difference. The places near me Im speaking of all give their servers and cooks and etc multiple weeks paid vacation and full benefits.
I know this because im friends with a lot of the bar staff and waiters at these restaurants/bars/breweries and I talk to them when im there.
I agree that this is hurting the workers, but what youre suggesting also just keeps the status quo the same and changes nothing. The entire system needs to be torn up, and that requires everyone in this country demanding better.
Perhaps, but that's such a high societal hurdle that I don't see happening any time soon. I like the idea of that, but it's tempered with the realities of the present.
I'd be interested in knowing which establishments you're speaking of. I know they exist, but they (in my experience) hardly ever last that long. I'm a restaurant consultant by trade, and have about 75 restaurant clients. I'm in California, a state that (thankfully) does not allow for paying less than the state minimum wage for tipped position, and can tell you that it's now the norm in California for labor cost to exceed 40% (yes, even in tipped establishments) of sales, and while that's good for the income of the staff, there's basically nothing left on the bottom line. Labor cost is high, costs of goods are high, rent is high. Anyone considering opening a restaurant would almost certainly be better off putting money into a CD; no risk and almost guaranteed to return more on your money.
Traditionally, 30% labor, 30% costs of goods, 30% overhead (including rent) has been a rough guideline. That returns (in the best of cases) 10% to the owner. You open a restaurant with $1 million in sales, you get $100,000. If your labor it at 40%, there's nothing left and thus no reason to open in the first place. That there still are places trying is amazing.
Again, being in California I get a skewed look at things. Skewed because benefits for employees is already required and in many cases paid time off too. $17/hr plus tips isn't a lot, but it's as livable as things get living in CA.
The harsh reality is that while in many states the tip credit allows restaurant owners to offload the cost directly to consumers, in more progressive states like California or Washington state, labor is close to pricing themselves out of the market.
And again, thats literally how everyone keeps the status quo, by saying well this is the reality right now it will be really hard to change it. You gotta start somewhere and do something
Im in MA and there are places all over like deadhorse Hill, armsby, wooden bar, fox farm, jewel box, novare res, Maine beer company, treehouse, etc
Your choice of establishments do not disprove my point. Most are breweries, which don't have the typical sit-down type restaurant experience in which a tipped position is most common/expected. But, nonetheless, I looked at each one.