Sure -- how exactly do you expect this to change? It would be GREAT to have the kind of apprenticeship programs they have in Europe. But do you seriously think ANYTHING is going to change here?
Fair question. What if I told you that there is a professional body whose mandate it is to represent hospitality workers?
You'd never guess it, but it is the Unions
Hold on a sec, I hate them as much as you or anyone who has worked for longer than a month, but listen for a second.
Basically there are two ways to make an employer pay more:
-Put a gun to his head and say "or else!"
-Or establish a set of ascending qualifications for employees and base a pay rate on this.
The second scenerio is why you and I pay $90/hr for a HVAC guy to repair our A/C or commercial refrigeration, plus
a "truck fee", plus
parts and taxes. It's why we pay $80/hr for plumbers, and no one will go lower, not even the one guy business in a '76 Econo-van will charge less. Granted, you could get Uncle Fred to install your hot water heater, or install your new oven, but if an accident ever happened and the insurance co. found out a non-licensed contractor installed or fixed something, you'd not only be s.o.l. but also open to lawsuits.
But the hospitality unions? To their credit they have done nothing, no qualifications for cooks, waiters, or bakers. It's why the hospitality workers are some of the lowest paid people, why culinary schools get away with murder--they have no standards to base their curriculae on.
Canada has one luxury, we do have a qualification for cooks, the "Red Seal". Almost every Province has taken this qualification and built on to it and improved it, it 's what the culinary schools base their curriculum on. Here in B.C. we took the Red Seal and split it up into three chunks: Cook I for newbies, with an educational portion of 3 mths, then a "working zone " of a minimum of 9 mths before the cook can apply for Cook II, another "working zone", and then Cook III after which the cook can write his exam and do his/her practical and finally, the qualification. Any culinary school that wants to tap into this has design their curriculum to meet the I,II, and II segments. It took a looong time to get this in order, but it is in place and it is working very well.
Put some fire under the Union's butts, they are garnisheeing paychecks bi-weekly and have nothing to show for it.
About Canuck tipping?
It's nice that you stereo-type an entire nation, and I'd be happy to reciprocate--there is ample anecdotal material, but seriously, if you want to learn about Canadian tipping habits, I suggest you talk to a few Canadian servers in Canada--the majority of their customers are Canadian, so they know best. Oh, and I'd stay away from tourist towns. Rooms division mngrs and Bosses have a peculiar habit of cutting deals with tour operators where "tipping is all taken care of" but "forget" to tell service staff. Seriously, the tipping here is around 10-15% for white-tablecloth restaurants. Minimum wage ranges from $8.75 to $10.00 here in B.C. with national health coverage. Oh, and the exchange rate for US-CDN is 1:1--has been for quite a few years now.