Recent comments in /f/washingtondc

Veszerin t1_ja9xx05 wrote

Reply to comment by FoggyBottomBreakdown in White student sues Howard University for $2 million over racial discrimination by thepulloutmethod

>Edit 2: I cannot imagine suing classmates and the law school, being in the bottom half of the curve and losing an academic scholarship, and still going back to law school after this.

I can imagine some law school admissions committees treating this as real world experience along the lines of an internship.

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spince t1_ja9x0xf wrote

Reply to comment by ksixnine in What's your experience with Initiative 82? by UncleLongHair0

> Would you rather make $114 or $200 on a given 7 hour shift?

If every single factor in the compensation package is equal, obviously more. But that's disingenuous because in your own post you're talking $114 with a guaranteed minimum wage floor + health care benefits vs. one without those things.If you're talking $114 with healthcare or $200 without, it would depend on whether my cost of acquiring private healthcare insurance on my own would be more than $86 per shift.

> And, do you understand how the tip credit worked?

I do!

>it also depends on what the owner wants to dowith the service fee: in many cases it is used for healthcare/ inflation, insome cases it is used to pay the kitchen higher wages, etc.. there isn’t anylaw stating what that money has to go towards.

Which returns to me to my original point - if waitstaff feel like the service fee is not being used to their benefit, they should take their labor elsewhere.Management could also return to encouraging tipping while abandoning the 20% service fee. It's not the customer's responsibility to now do a 40% add-on to whatever they order.

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ksixnine t1_ja9w7t6 wrote

Reply to comment by wandering_engineer in What's your experience with Initiative 82? by UncleLongHair0

It isn’t that ingrained, and people will adjust; however, the financial compensation isn’t there at present.

Too many people thought of/ wanted to treat this job like any other 9-5 where you get paid X/hr with a chance to make extra — the problem is that they didn’t want to put in their apprentice time and expected to make Four Seasons type of money while working at a Cracker Barrel.

Yeah.. no.

The other problem is that you’ve people that were earning $30-$50+/hr on the old system — very few places can honestly charge enough to actually make that type of financial compensation.

I do understand the frustration of feeling cheated here in the US- it sucks for you and the server. I also understand the fear that restaurants have over profit margins being thin.

Ultimately it’ll be a hybrid system similar to San Francisco (although DC doesn’t have that type of expendable cash..) where QR codes & fast casual fills most of the void, and going out to eat at a regular restaurant becomes a special treat vs a normal experience.

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