Update: I saw a bakery in Seattle using a 'no-tip' policy and it got me thinking

I was in Seattle last week and stopped by a small bakery called Crumb. They had a sign at the register saying they pay a full living wage and don't accept tips, with prices set to cover that. The croissants were amazing, by the way. It made me wonder about the whole tipping model in our trade. On one side, it seems fair to pay staff well and not rely on customer tips, which can be up and down. On the other side, I've worked in places where good tippers really helped make up for slow days, and some customers like showing thanks that way. It felt like a big choice for a small shop to make. Has anyone else worked in or visited a bakery with a set-up like this? How did it feel for staff and customers?

2 comments

2 Comments

joseph5291d ago

Has anyone looked into how this changes what kind of people apply to work there? I'd guess a no-tip wage attracts folks who want a steady check over the chance to earn more on busy days. That could totally shift the whole vibe of the place, maybe for the better, maybe not. You might lose the hustler types but gain people who just want to bake and not worry about their pay changing with the weather.

lisa_hill231d ago

Oh man, this reminds me of my friend's coffee shop that tried a set hourly rate. They started getting way more applications from art students and parents with weird schedules who just wanted a solid, predictable income. The whole pace of the place got way more chill, but sometimes they were short-staffed for big morning rushes because that extra hustle incentive was gone.