The life of a waiter can be one purely based on chance and effort. In America, servers make most of their money through tips, reflecting a microcosm of capitalism: work hard, reap the rewards; work less, make less.
But sometimes this can be impractical. Why does a waiter get punished when his or her table spends less money, thus lessening the tip? What if the restaurant simply isn't busy, thus decreasing the available avenues to make said tips? The concept of tipping has long been hotly debated in the restaurant industry, with some saying that the earn-what-you-deserve model is the best for both customer and waiter. Others, for the reasons stated above, obviously disagree.
After news of a Pittsburgh restaurant abandoning tips in favor of paying waiters a yearly salary, HuffPost Live's Nancy Redd hosted a roundtable discussion of the matter.
Watch the full HuffPost Live conversation here.
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