…nships with locals, barcito needs to have consistency in the people who operate on its front lines. We need bartenders who recognize Edgar — He’s a real person! Hi Edgar! — and pour his regular shot and a beer before he even sits down. Those connections run deep. They are tangible, meaningful, and, ultimately, the reason we do what we do.
Andrea Borgen Abdallah
But you imply that you can only get this level of hospitality by abolishing tips, which I don’t think is true. (I’m not trying to be confrontational here, or antagonistic. It’s a subject I’ve thought a lot about as well, because I have been bartending for so many years.) In fact, I argue just the opposite: abolishing tips and tip-pooling decrease quality of service overall, in my experience — as both worker and customer.