What ever happened to baby king cake?
The Austin Chronicle's Best of 2011 came out yesterday, and we are honored to have received an award from the critic's pick: Best tipping policy.
You read that right. Best. Tipping. Policy. We don't take tips. Years ago, Steven Yarak and I were sitting at Spiderhouse debating this concept (as we did so many other topics), and how restaurant owners had used this institution to bypass having to actually pay their servers (read: the people who make them their money), and let that obligation fall on their patrons by means of supplementing their $2.13 an hour wage in the form of gratuities. We thought it was shitty. I still think it's shitty. I worked for tips for years, as did many of you, and you know that there are those who tip no less than twenty percent at all times (industry folk) and those who tip between ten and fifteen percent. It's the worst type of prostitution. In fact, hookers get a flat rate regardless of performance, so when bartenders and servers go the extra mile and take a load in the face, they have to smile and act like their eyes aren't on fire, and their hair isn't fucked.
Anyway. Our system isn't perfect, but since we are a member-owned business and they already pay us our salaries, why charge them a double tax? Granted, we have plenty of non-member customers that benefit from this system, however, I would argue that you can't change the system by falling in lockstep with the dominate paradigm. Hooray for pseudo-socialist poserdom!