I’m seeing new people being trained is many industries and professions, and many of then perform better than the people they replaced. There’s an energy and eagerness to learn.
Apprise your clients that replacing people is an opportunity if they orient the process toward improving service and not just sustaining it.
In Miami, almost every restaurant adds a 20% gratuity to the bill automatically. I think it’s to lure people back to work and guaranteeing a certain income level. The management claims it’s because of so many European tourists who don’t understand tipping. (Yet it isn’t done in New York.) Some of the restaurants don’t inform you, so you leave twice the tip (STK Steak in South Beach, for example) but, more importantly, as in Europe, you often suffer from indifferent service.