#TippingCulture #RestaurantEtiquette
😬Let’s talk about tipping. It’s something we all do when dining out, but have you ever stopped to think about why we tip and if it actually makes sense?
Percentage tipping has always been a hot topic for debate. Some argue that it’s unfair to base a server’s income on the price of the meal, while others believe it’s a fair way to reward exceptional service. But have you ever considered that a customer buying a more expensive meal had nothing to do with the server’s performance?
In this article, we’ll delve into the world of tipping and explore why it’s time to rethink the current tipping culture. From the origins of tipping to the impact it has on both customers and servers, we’ll cover it all.
Why Do We Tip?
Tipping has become a customary practice in many parts of the world, but its origins are rooted in the idea of gratitude and appreciation for good service. However, as the restaurant industry has evolved, tipping has become more of an expectation rather than a reward for exceptional service.
When customers tip, they are essentially acknowledging the efforts of the server and expressing their satisfaction with the overall dining experience. However, the percentage-based tipping system raises some important questions:
Does the cost of the meal accurately reflect the level of service provided by the server?
Is it fair to expect a larger tip for a more expensive meal, even if the service was subpar?
The Impact of Percentage Tipping
The current tipping culture has several implications for both customers and servers. Let’s take a closer look at the impact of percentage tipping:
Customers may feel obligated to tip a higher percentage for a more expensive meal, regardless of the level of service provided.
Servers may experience inconsistent income due to the fluctuating nature of percentage-based tips.
The pressure to earn higher tips may lead to increased stress and dissatisfaction among servers.
Rethinking Tipping: Is There a Better Way?
Given the shortcomings of the current tipping system, it’s worth considering alternative approaches to compensating restaurant staff. Here are a few potential solutions that could help reshape the tipping culture:
Implementing a flat service charge: Some restaurants have begun to include a flat service charge on the bill, which is distributed among the entire staff. This approach aims to provide a more consistent income for servers and eliminate the pressure to earn percentage-based tips.
Moving towards a no-tipping model: A growing number of restaurants are adopting a no-tipping policy, instead opting to pay their staff a higher base wage. While this approach may result in higher menu prices, it promotes a more equitable and transparent compensation system.
Encouraging a culture of appreciation: Regardless of the tipping model in place, it’s important for customers to show their appreciation for good service. A simple “thank you” or a kind word can go a long way in acknowledging the hard work of restaurant staff.
The Future of Tipping: Evolving Perspectives
As the restaurant industry continues to evolve, so too will the conversation surrounding tipping. It’s clear that the current tipping culture has its flaws, and it’s important to consider alternative approaches that prioritize fairness and equity for both customers and servers.
Whether it’s through implementing new tipping models, advocating for fair wages, or simply showing appreciation for good service, it’s up to all of us to shape the future of tipping in the restaurant industry.
In conclusion, percentage tipping may be weird in its current form, but it’s an important aspect of the dining experience that deserves thoughtful consideration. By reexamining the origins of tipping, understanding its impact, and exploring potential solutions, we can work towards creating a more equitable and respectful tipping culture.
So the next time you dine out, take a moment to reflect on your tipping practices and consider the broader implications of your actions. After all, a small change in tipping behavior can have a big impact on the lives of restaurant staff.
We hope this article has provided a fresh perspective on the topic of tipping and inspired you to think critically about the way we reward good service. Thank you for joining us on this journey of exploration and reflection. Let’s continue the conversation and work towards a fairer and more respectful tipping culture.
It’s less weird when you realize the point of tipping is to minimize how much the restaurant has to pay their employees
I always thought this too. Would make more sense if it was based on the number of dishes, number of drinks.
Why does the driver get more money if i order more food, its the same distance
it makes more sense if it’s a multi course meal and there’s a lot going on for the server and the diner. wine pairings with courses and timing and all that. but if it’s just like entree and done, it doesn’t make sense.
More expensive meal typically means a higher class restaurant. Higher class restaurants are more of an experience and the staff is more talented to contribute to that experience.
It incentivizes servers to upsell when they’re expecting a percentage of the bill. In that way it acts as commission, which tips should really be replaced by anyways
Required tipping in general is weird.
That’s why FOH should fucking tip out BOH….
Part of the job is sales
I had no idea what percentage tipping is. I looked it up and it sounds like an absolute bloody nightmare. Who the hell would want to eat food and then do maths afterwards. Just sling them a tenner if they did a good job. Boom sorted
Required tipping is weird, just pay your staff properly
And they neither prepped or cooked the food. Tipping is unfair at best and down right toxic/abusive at worst.
Tipping is a stupid ass culture introduced to circumvent paying slaves proper wage. When slavery was abolished in US business owners popularized the idea of tipping so they could employ people by paying peanuts and have customers “pay them off”.
I dont mind tipping if i have extra cash and the server gave exceptional service. But to make it part of operations? Fuck that
Sometimes the tips just go to the whole team at the restaurant and it’s divided afterwards.
also, tipping cashiers. i worked at a bakery for a bit and some days made $25 in tips, more once we had the option to tip on credit cards. pretty much all i did was take something off a shelf and hand it to you. the people actually making the food got nothing extra, nor were they making more per hour than me.
The server is supposed to upsell you on apps, special entrees, wine/alcohol, and dessert.
Weirder for large deliveries like one I heard of a company bought like $900 in pizza and the driver expected like a $180+ tip and people complained it was on the company card so why not? I’d bet you that delivery person spent less than an hour on it even if it took multiple trips on foot to carry it all in and set up, and I see no way that that service was actually worth $180 for an hour~.
it follows the concept of price discrimination, much like taxes. The idea is how much you’re paying should scale with your willingness/ability to pay. A person ordering expensive food is generally willing to part with more money as a tip than a person ordering cheap food.
Think of it as people who can afford more expensive dishes are subsidizing the people trying to save money and order the cheaper options. We see it as more fair, and the restaurant maximizes profits via price discrimination.
tipping is weird because server not making enough money should have nothing to do with the customer
This has always been my argument. Sometimes I’ll go for a nice dinner with the Mrs and spend $300 while seeing my server 1.5 times. A $60 tip (considering 20% “standard”) is no where near warranted. On the other hand sometimes I’ll take my wife and kids to Red Robin and spend $60 with our server running back and forth to our table with drink refills and fry refills and crap for the kids. $12 (20% again) doesn’t feel like anywhere near enough for the amount of effort the server put in.
Edit: the above are my thoughts when tipping, but overall I’d wish restaurants would just pay their employees properly and abolish tipping like in many other countries.
Any tipping is weird
Tipping is wierd.
(And yet you lot have managed to make an entire industry of workers dependent on it)
Tipping is weird cause you getting paid fuck all has nothing to do with the customer
Tipping is weird in the first place.
Lot of good points in this thread. At the end of the day, I think we all just need to actually thinking about what amount of tip is valid instead of just defaulting or going off what the card reader suggests
Everything about tipping is weird.
Would make sense to tip the back of the house at all
As someone from a non tipping culture when I’ve mentioned this to Americans they look at me like I’ve grown an extra head, seems to be an unpopular opinion there but yeah. If I order a $20 steak or $100 steak the server is more or less doing the same job so why does server two get 5x the tip for writing down my order and bringing it to me? Probably some argument to be made that the $100 place would have a higher standard of service, but 500% better.. I doubt it.
Tipping at all makes no sense (in America at least). Why should I pay the employee’s wages when I am not the employer? Upcharge that shit and stop making me do math outside of work.
That’s actually a really valid point
It’s a tactic restaurants use to incentivise waiters to upsell the customer. Tipping has essentially become a defacto commission.