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Montreal restaurants adapt to rising costs, but worry customers might be priced out
(www.winnipegfreepress.com)
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Having been in the industry, this is simply a strange take.
Only the vast minority of guests I've waited-on in my time have even tried to exert authority over me. A quick reminder that they dictate their meal needs but not my time has set them straight quickly. And usually it's external stresses - ie a bad day - that has them acting up. Lend an ear and make a tippy friend if you can.
It's a job. The job includes relaying orders to the real heroes in-back and grabbing what they may need but they're paying for it. Then they leave.
Don't read some class struggle into it.
Fair enough; but there is no excuse for tipped workers to be paid less than others.