Recently, a restaurant critic for the New York Times tore into the institution of tipping servers. An article published by Consumerist, examined his critique and offered perspective. The piece suggested that only high-end restaurants can afford to do away with the age-old tradition of tipping servers.

The practice of tipping is not without flaws. Tequila Cowboy tries to educate restaurant patrons on the importance of tipping generously for service, because that money is often split among a large group of people. Especially with the prevalence of electronic payment, tip money is funneled into a general pot and distributed among servers, cooks and other restaurant staff.

Though it is important that these other restaurant workers take home tip revenue, that is not how the industry started. Years ago, restaurant servers received cash tips for their work and went home each night with money in their pockets. Today, electronic payment processing takes longer resulting in many workers receiving a lump sum, and this amount is often less than what they would have earned in cash.

The article argues that credit and debit cards make it easier for patrons to tip generously, but that the process also creates accounting headaches for restaurants. Restaurants are reevaluating how to allocate tip money in a way that is equitable.

"Switching to a no-tip policy would create challenges," managers at Tequila Cowboy said.

"While we could consider adding a service fee or simply raising prices, this might have the effect of deterring quality service."

There are a number of concerns associated with banning tips. The first is that some states do not allow service charges. Either by finding a way to "rebrand" this fee or by simply raising the price of food are the only options for restaurants in those states that wish to do away with tipping. Restaurant workers are concerned that if tipping were eliminated, restaurants would continue to pay well below minimum wage and use the tip money to bring employees up to that minimum earnings threshold.

Many servers, especially at popular eateries, take home more than minimum wage because they provide excellent service and encourage customers to return. Restaurant owners, however, understand that the non-tip based positions are just as important for a restaurant's overall success. It makes little sense for a server to make four times the wage of a cook, when both contribute to the overall success of a diner's experience. Restaurants including Tequila Cowboy are continuing to monitor trends in this aspect of the business and expect changes of some sort to occur.

ABOUT:

Tequila Cowboy is a full-service restaurant and bar located in the heartland of country music. The restaurant also operates a location in West Palm Beach, Florida, in order to bring a taste of Dixie to the beach. During the day, the restaurant caters to families offering great southern cuisine, and in the evenings they pride themselves on showcasing rising musical talent. This southern hotspot is also great for bachelor and bachelorette parties because of its southern hospitality, great entertainment and good fun had by all.