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Well if the risk is that they are paying $300 an hour in unnecessary labor, that’s a risk that would put almost any restaurant under. Perhaps a better answer would be a commission-based system, just build a 20% commission into the price of the food rather than making it a mandatory tip or a line item on the receipt. Problem is that makes marketing harder because you have to explain why your food is 20% more expensive than the competition and try to get people to understand that their bill will actually be the same or less. It also doesn’t necessarily incentivize the employee to provide better service. And while I conceptually agree that should be the responsibility of the manager, in practice it’s difficult. I’m not sure what the solution is. I agree there needs to be one.
Zelle works pretty good, the main problem is the security limits.
Let’s say you hire somebody to build a shed for $5,000.
You can’t just pay him $5,000. The first day maybe you can pay him $1,000, then the next day you can pay him another $1,500, then you’ve reached the 30-day maximum for a new contact so you have to wait till day 31 to pay him the other $2,500. After that if you want another shed you can pay the $5,000 instantly.