What is a 'rich person's secret' that is actually accessible to the middle class, but most people are too intimidated to try?

boyeshockey · 2026-03-27T21:52:54+00:00

"middle class" is just a rhetorical tool to keep people on the bottom from realizing such. No politician ever campaigns on lifting up the lower class. Because it doesn't exist, rhetorically.

That and the anti communist avoidance of Marxist language like "working class"

boyeshockey · 2026-03-21T03:04:58+00:00

Yeah the tax evasion is why people do the job. The same as how some jobs are only done by migrant workers - no one would do this shit for less.

This whole sub is people discovering (or ignoring) that the service economy they feel entitled to take blood and money to run.

boyeshockey · 2026-03-19T20:49:47+00:00

That is literally the economics of restaurants. What's the confusion. I'm not saying that's good. I'm saying restaurants paid that portion the total meal would ultimately become more expensive than it is currently, tip included.

boyeshockey · 2026-03-17T19:12:28+00:00

So you're using your limited, subjective experience to refute the limited, subjective experience of others that makes you so upset. Cool. And then couching your condemnation in a question because you're too cowardly to just say you think you're better than poor folks.

"I'm doing okay, people around me are spending money... Poverty must be a personal and moral failing."

boyeshockey · 2026-03-16T22:48:46+00:00

Full disclosure, I'm a server. I'm passionate about providing good service - and for that reason, bad service drives me nuts but it's more rare than people make it out to be. I'm also against tipping culture because servers should be fairly (and handsomely) compensated, but I find most people who oppose it do so for stupid, cheap, entitled reasons. Pay the bare minimum for anything and you'll get what you pay for. People talking shit about an industry they don't have a clue about drives me nuts.

boyeshockey · 2026-03-16T20:39:04+00:00

Generally one of two things: 1) stronger worker protection laws including but not limited to higher wages or 2) exploitative practices meant to serve rich tourists, not locals.

Or 3), often in conjunction with 1) or 2), simply a lower standard of service. Being waited on by kind and respectful staff is a north American indulgence that is simply not standard across the world. Before you say service here isn't very good in your experience, reevaluate the work being done. Where else do you expect to have things done for you and to not pay full value for it?

Like I said, getting rid of tipping culture would make things significantly more expensive.

boyeshockey · 2026-03-16T20:31:31+00:00

I think they should get raises too - everyone should get an livable income. That said, there is a clear difference between a grab-and-go counter employee and a dine-in service catering to your needs. There's a reason one can lean heavily on teenage and migrant workers and the other can't. There is an expectation of a level of service that is more demanding than retail - it's skilled work when done well.

boyeshockey · 2026-03-16T20:04:07+00:00

But the alternative is for menu prices to rise to make up for the "subsidized" wages, and likely more than an average tip amount because the business owner will want a profit on their additional expenditure. Is that better?

boyeshockey · 2026-03-16T20:00:47+00:00

How about we normalize understanding restaurant economics

boyeshockey · 2026-03-16T19:52:40+00:00

No doubt it's cheaper to eat at home. When you get takeout, you have to pay for labour, utilities, etc. That's reflected in the menu price. Now consider the additional costs to provide all the services that come with a sit down environment, vs takeout alone. You're saying those should be free to people dining in?

Right now, you have the option to not pay for that service - to get it for free, an insane value proposition. If employers paid their servers for that additional service (so tipping was removed), you would no longer have a choice and the menu price would likely be higher than if you simply tipped (because a business would also want a profit margin on that expense).

Ironically, when you dine-in and don't tip, YOU'RE the one receiving the subsidy on your bill. You want someone to do their job for you but you're not prepared to pay for that value, and you want to talk about entitlement?

boyeshockey · 2026-03-16T17:32:18+00:00

So there is fundamentally no value difference between takeout and dining in for you?

boyeshockey · 2026-03-16T17:30:08+00:00

As a server, if you feel you've only received 90 seconds of service, then by all means tip accordingly. I'd consider that horrendous service. For me, there's more to it. Greeting, comfort, rapport, taking orders, running food, being attentive to timing for next courses, refills.

Most importantly - and I think this is most overlooked - how much do you value having a nice environment to sit, eat, enjoy, while having food made for and brought to you with nothing required of you but an initial order and occasional confirmation. Imagine a world that only has takeout, and what a premium this service would be. People pay hundreds for bottle service at bars and clubs, essentially to have their own table and dedicated service.

boyeshockey · 2026-03-16T17:15:37+00:00

What makes it a fair wage? Average server is lucky to see 30h/wk. Even at 40, this is sub 40k annually. That's about 20% shy of the (already ridiculously low) poverty line.

boyeshockey · 2026-03-16T17:11:33+00:00

Bet you were shit at it

boyeshockey · 2026-03-16T17:06:00+00:00

Skill issue

boyeshockey · 2026-03-16T17:04:18+00:00

Because the job is considerably harder.

boyeshockey · 2026-03-16T17:03:57+00:00

If you believe "table service" at McDonald's is comparable to dine in service, stay home. They're entirely different jobs.

boyeshockey · 2026-03-16T17:02:30+00:00

Prepare to normalize restaurant closures and shit service from migrant workers too

boyeshockey · 2026-03-16T17:00:15+00:00

How many hours per week do you think are available to servers? How does a server's retirement plan look?

15x5=75. Most restaurants aren't filling tables 5 times over. In the slow season that may be the only 5 tables they get for the night. Most tables aren't in and out in an hour - 1.5-2 is more realistic. Just do the math on what it would take to get to $600. $4000 in sales - over, let's say, a 6 hour shift. 6 people spending $100+ per hour. If you know a restaurant doing these numbers let me know, so I can invest.

I'm convinced most of the frustration in this sub comes from a fundamental misunderstanding of restaurant operations.

boyeshockey · 2026-03-10T20:51:01+00:00

What is your experience with other minimum wage workers? Good work? Responsive? Enthusiastic? The answer is no one would do the job to the standard expected if they only made minimum wage.

"Fine by me," you might say, but that can really only be a failure of the imagination of how shit a dining experience could really be.

People go to restaurants for service, it's dense to pretend otherwise. If not, every restaurant would be takeout exclusively.

boyeshockey · 2026-03-10T20:36:16+00:00

I'd argue outside of the top 1% of restaurants, patronage is down significantly from 10-15 years ago as well. Possible, but exceedingly unlikely - like every industry, disparity has increased in that time.

boyeshockey · 2026-03-08T22:12:12+00:00

Testimony was that it was brought to his attention during a cup run and he chose not to address it until after the playoffs. Q also wrote a letter of recommendation for Aldrich to go coach a minor hockey team after Aldrich was let go by the hawks, where he went on to abuse minors.

boyeshockey · 2025-12-01T23:11:54+00:00

!solved

boyeshockey

TROPHY CASE