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タロウ

タロウ

人それぞれ違う価値も
十人十色染まる街も
糞だったあの頃のガキは
時を駆け抜け 絵描き言葉にしたい
自分次第 自由にFLY 
what you want to 問いかけるLIFE
(愛)止まらない 現実を返し実現へsurvives
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survive (feat. Decca-man)

唾狼

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key

key

The sun sinks slow, paints skies aglow,
A crimson show where the soft winds blow.
Shadows grow, as the stars bestow,
A cosmic flow only dreams can know.

The moonlight climbs, through endless times,
A song that chimes in eternal rhymes.
The heart refines where the dark aligns,
In night’s embrace, the soul unwinds.

Each tear that falls, each whisper calls,
Through silent halls where the starlight sprawls.
Though the sun may set, hope still thrives,
For in the night, true love survives.


#写真好きな人と繋がりたい #ひとりごとのようなもの
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Liam

Liam

Tipping is often defended as part of cultural tradition, particularly in North America. However, on closer inspection, tipping is not a genuine cultural practice but merely an economic arrangement that has been mischaracterised as such.

Historically, tipping emerged from a hierarchical society in which nobles would offer small amounts of money to their servants as an act of patronage. Far from being a celebration of culture, it was an expression of inequality and dependence. Its continuation in modern societies is therefore not a matter of heritage, but rather an outdated economic trick.

In contemporary practice, tipping complicates transactions and obscures the real cost of services. What appears to be a voluntary act of generosity is in fact a mechanism through which businesses shift responsibility for fair wages onto the customer. This undermines both service quality and economic transparency. Service staff are incentivised not to provide consistently high standards, but to focus selectively on customers who seem likely to offer higher tips. Employers, meanwhile, reduce their tax burden by keeping base wages artificially low and treating gratuities as external supplements. The result is a system in which workers are underpaid, customers are misled, and public revenue is diminished.

A more rational and equitable solution is to abolish tipping as a formal expectation. Instead, service charges should either be included in the price of food and drink or collected uniformly as a service fee. This approach ensures clarity, fairness, and accountability: customers know the true cost, workers receive stable pay, and the state can tax wages transparently.

In conclusion, tipping should not be mistaken for culture. It is a relic of feudal patronage that survives today only as a means of concealing costs and transferring responsibility. Modern societies should recognise it for what it is: a flawed economic practice, and one best replaced by a fairer and more transparent system.
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