Joe Doakes from Como Park emails:
In the olden days, waitresses got paid less than minimum wage and made it up in tips. If you didn’t tip, you were stiffing her wages. The rule of thumb was 15-20% to cover her wages and the quality of her service.
Now they’ve changed the law so waitresses get minimum wage. So, why am I tipping 15-20%? Not to make up wages, you already got that. For quality service? Okay, what’s the percentage for quality service?
If Mark Dayton and the DFL already covered her wages for me, then my “quality of service” tip should be 5-10% instead of 15-20%, right? I haven’t noticed restaurants re-programming the helpful chart on their receipts. Am I missing something?
No, Joe. You’re not.