Do You Believe That The Modern "Tipping" Culture Has Gone Completely Out Of Control? (1/30) (1 Viewer)

[IvanKaramazov]

It's never occurred to me to tip for counter service. I'm honestly surprised to learn that other people do that.

If I saw a "wellness fee" on a bill, I'd be inclined to cross it out and deduct it from my bill. Probably not since I'm conflict-averse in real life, but it would be tempting.

I'm happy to tip for delivery and table service.

 

[dkp993]

I would not tip in CA then, unless I got exceptional service. Tipping is meant to supplement "less than minimum" wages. Sadly, we, as consumers, don't know who depends on tips and who doesn't. So in response to the OP... yes, modern tipping culture is out of control.

Yet tipping has been standard practice here for as long as it has everywhere. Servers, bartenders, etc rely on it every bit as much as they do anywhere else In the country. Stopping that flow of income would not only be devastating to the staff but to the industry as a whole.

 

[Keerock]

I would not tip in CA then, unless I got exceptional service. Tipping is meant to supplement "less than minimum" wages. Sadly, we, as consumers, don't know who depends on tips and who doesn't. So in response to the OP... yes, modern tipping culture is out of control.

Yet tipping has been standard practice here for as long as it has everywhere. Servers, bartenders, etc rely on it every bit as much as they do anywhere else In the country. Stopping that flow of income would not only be devastating to the staff but to the industry as a whole.

Better give me exceptional service then. My assumption is that the cost of my meal has been adjusted upward to compensate for your comparatively elevated wage. And this, in a nutshell, is why tipping is out of control.

 

[dkp993]

I would not tip in CA then, unless I got exceptional service. Tipping is meant to supplement "less than minimum" wages. Sadly, we, as consumers, don't know who depends on tips and who doesn't. So in response to the OP... yes, modern tipping culture is out of control.

Yet tipping has been standard practice here for as long as it has everywhere. Servers, bartenders, etc rely on it every bit as much as they do anywhere else In the country. Stopping that flow of income would not only be devastating to the staff but to the industry as a whole.

Better give me exceptional service then. My assumption is that the cost of my meal has been adjusted upward to compensate for your comparatively elevated wage. And this, in a nutshell, is why tipping is out of control.

As a lifer I’d agree that exceptional service should be the standard. But putting that aside. Yes the pricing reflects the wage difference. But minimum wage does not cover the cost of living (in most places in the US). For a teen living at home working fast food, sure, it’s fine. For a single mother supporting her kids, no way. And that’s the point I was making about devastating an industry if tipping were to go away. Think your $20 hamburger is expensive now. Just wait until restaurants need to pay 25 or 30+ an hour to the wait staff.

 

[beer 30]

If I order takeout and you deliver it, yes I tip. If I order takeout and pick it up myself, no I don’t tip

Same. I consider myself a good tipper because I can but I don't tip if I'm picking up the food.

My only exception is haircuts and not because I want to stiff the person, my head just doesn't do the math there for some reason so for years I undertipped. You guys actually pointed it out to me in another tipping thread and I was like WOW, it's a wonder I don't have a stipe down the middle of my head every time I get a haircut. I've been making it up but I have a long way to go.

As for the nonsense of tipping for every single thing, yea it's getting out of hand. If any of you are following shick's adventures in China right now, it's an insult to tip or even suggest it. Kinda wish it was that way here, pay your staff a decent wage, charge more for the food and be done with it.

 

[massraider]

It's up to you. I'm not here to assess right or wrong in your opinions in this thread, simply facilitating them.

Fair enough. *Deep breath*

When I started in this industry (leaving for cannabis in a few months holla at ya boyeee.....) tipped service jobs were legit ways to support your life, pay your bills, while you put something else together, or in certain cases, career choices (steakhouse server/union hotel gig etc). You could be an intern or an actor, or entry level widget salesperson, and work 4 or 5 nights a week and pay your bills. You could maybe even have a child. And I am talking about Boston and NYC, two spots on my CV. Twenty-five years ago, at most restaurants, a good night was $200. Meaning, I walked with $200, 'twas a good night. There was a lot more cash tips then, so $200 meant a bit more back then because part wasn't getting taxed fully, but in general.

Today, many restaurants, they are still hoping for $200 per night. Plenty of examples where that number is higher, and plenty more lower. But in general, a decent restaurant, nothing crazy fancy, $200 per night is the goal (and most weeks falling short once averaged out). This has led, and will continue to lead, to people choosing other jobs.

There are many reasons why bartenders and servers aren't making double what used to, even tho they are charging double what they used to. A massive part of it is that the percentage of tips that staff keep has gotten smaller. 30 years ago, 65-70% was standard in the US. 30% going to bussers/bartenders/food runners. Now, in many places it's below 50%. Hostesses. Wine steward. Coat check girls. MANAGERS. Rather than pay their staff, they dip into server tips, to pay their other staff what they deserve. Feel free to look up any of the restaurant lawsuits involving Nobu, Jean Georges, Pastis, Balthazar.....there's an attorney who specializes in thieving restaurants. Nobu was paying their managers like 25 grand a year, but they were getting a FULL CUT as a server each night, which pushed them over 80 grand a year.

Here's another way the staff gets legally robbed I will bet no one here knows about: Private functions/catering. 20 years ago, you booked a hall, and when they gave you the bill you had 15-20% gratuity added to the bill. Now you have a service charge. Can you guess the difference? Service charge goes to the venue, to be divided up however they see fit. This is the system in London, another stop of mine. They pay a flat fee to their catering servers, $30 per hour or whatever. The extra money they keep. But that service charge isn't a flat fee, it slides depending on what you ordered, like gratuity. But it's NOT. They are profiting off the client THINKING that service charge=gratuity. It's dishonest, a lie of omission. Owner of a venue I managed, direct quote: "It's another revenue stream." If you have a birthday party for a 15 year old, no booze, those servers get $30/hour. Wedding party, popping Cristal with 5 course dinner, $30/hour. And the venue pockets the majority of that service charge. Everyone booking an event with a contract should check that. It's always service charge.

Now, if people don't care about service, and aren't willing to tip for it, that is a reasonable position. They avoid certain restaurants. But in going to a sit down dinner, where a server handles your interaction, (let's call it Waffle House and above), going through the door a bunch of assumptions are made. My drink will come in a glass. There is a bathroom. I will get a chair, and my own table. I will tip the server. You asked why the difference in my actions for a coffee shop or restaurant? Restaurant business plan is built on you having good servers making minimum wage, who will give good service for tips. You pay more to kitchen and management. This is your budget. Coffee shop, you budget to pay people more.

I think the doing away with tipping idea works really well, as long as you eliminate the American consumer from the equation. This whole idea is based on the concept that servers make the same money, no matter what, like a dishwasher. With no incentive to provide good service, service will lag. Do you get the impression that Americans are becoming LESS demanding? Cause I sure don't. I think Americans want good service, and have no problem paying for it. Restaurant guests do not b**ch about tipping, they b**ch about drinks costing $20, when they know the bottle costs $30.


As I said before I think this whole, 'Coffee shop offered a tip option, so this whole tipping thing is out of control' is people getting a little anxiety, and assuming a bunch of stuff. Do not imagine pressure where there isn't any. Some people want to leave a tip for their coffee girl, those computer screens offer that option. That's it.

 

[Leroy Hoard]

I always keep some cash on me just for the reasons laid out above. Harder for an owner or manager to stick their fingers in the pie not meant for them.

 

[bigbottom]

My first job was as a busboy and the busboys and bartenders were the only ones who got tipped out by the waitstaff. Host/hostess was always paid a flat wage, as were the kitchen staff. And they were paid sufficiently to ensure the positions were filled. Waitstaff tipping out the entire restaurant staff including the manager seems crazy to me. But it’s been forever since I’ve been in that world.

 

[dkp993]

Nobu was paying their managers like 25 grand a year, but they were getting a FULL CUT as a server each night, which pushed them over 80 grand a year.

Wow. Never heard of this in my life, that’s certainly shady. The tip pool sharing of hostess or wine steward etc is more of a philosophical difference, one that is certainly different if you’re a server or business owner. But management tip sharing? that’s BS

 

[dkp993]

My first job was as a busboy and the busboys and bartenders were the only ones who got tipped out by the waitstaff. Host/hostess was always paid a flat wage, as were the kitchen staff. And they were paid sufficiently to ensure the positions were filled. Waitstaff tipping out the entire restaurant staff including the manager seems crazy to me. But it’s been forever since I’ve been in that world.

Again this is philosophical or restaurant set up differences. Some restaurants don’t have “busboys” and the host staff often assists in table clearing. Most if the restaurants I’ve GM’d (then when I owned) the team (staff included) agree the dishwashers should get tipped out. There are many variations is my point.

 

[massraider]

Wow. Never heard of this in my life, that’s certainly shady. The tip pool sharing of hostess or wine steward etc is more of a philosophical difference, one that is certainly different if your a server or business owner. But management tip sharing? that’s BS

That philosophical difference comes down to whether or not people can justify stealing people's tips so they don't have to pay a hostess more than minimum wage.

 

[massraider]

There are many variations is my point.

All instigated by the owners. Why is that?

 

[Doug B]

My first job was as a busboy and the busboys and bartenders were the only ones who got tipped out by the waitstaff. Host/hostess was always paid a flat wage, as were the kitchen staff. And they were paid sufficiently to ensure the positions were filled. Waitstaff tipping out the entire restaurant staff including the manager seems crazy to me. But it’s been forever since I’ve been in that world.

Sometimes it would start out more or less innocently.

One place I waited at back in the day was just as you describe -- wait staff tipped out bussers and the bar and that was it. On the busiest nights and holidays, there was an expediter/food runner (usually pulled from wait staff) that also got tipped out.

A few waiters got the idea to pass a five or ten to one of the cooks (there was no real chef) at the end of the night. Sometimes this represented an extra tip-out for the waiter -- other times, a waiter would decrease the tip-out to bussers/bar to kick some to the kitchen.

People with restaurant experience can fill in the blanks as to why this was all a bad idea that needed to be eliminated ASAP. In short: You don't want the kitchen prioritizing food by which waiter dropped the ticket (and yes, the waiter's name was printed on the ticket).

 

[dkp993]

Wow. Never heard of this in my life, that’s certainly shady. The tip pool sharing of hostess or wine steward etc is more of a philosophical difference, one that is certainly different if your a server or business owner. But management tip sharing? that’s BS

That philosophical difference comes down to whether or not people can justify stealing people's tips so they don't have to pay a hostess more than minimum wage.

Agree to disagree. Are there highly successful restaurants where that could be the case, sure. But the industry as a whole has razor thin profit margins and very high capital expenditures. Restaurants in general are one of the hardest ways to make money. Often these types of decisions are based on survival not greed or thieving.

 

[dkp993]

There are many variations is my point.

All instigated by the owners. Why is that?

See my answer above.

 

[Doug B]

Most if the restaurants I’ve GM’d (then when I owned) the team (staff included) agree the dishwashers should get tipped out.

This is interesting. Then it's hard to justify NOT tipping out the kitchen.

When talking through it ... how was dishwasher tipping justified? I can envision different ways a restaurant can be organized so that it makes sense -- I just never worked in a place like that.

 

[massraider]

Agree to disagree. Are there highly successful restaurants where that could be the case, sure. But the industry as a whole has razor thin profit margins and very high capital expenditures. Restaurants in general are one of the hardest ways to make money. Often these types of decisions are based on survival not greed or thieving

They did it for decades without taking tips.

 

[dkp993]

Agree to disagree. Are there highly successful restaurants where that could be the case, sure. But the industry as a whole has razor thin profit margins and very high capital expenditures. Restaurants in general are one of the hardest ways to make money. Often these types of decisions are based on survival not greed or thieving

They did it for decades without taking tips.

Costs were MUCH MUCH different decades ago.

Honest question, no shots taken here. Have you ever had full P&L responsibility for a restaurant?

 

[dkp993]

When talking through it ... how was dishwasher tipping justified?

Generally it’s recognized as the hardest working position in the business and my teams respect that and have wanted to reward/acknowledge it. For me with line cooks, chefs etc they have not been tipped in general.

 

[Todem]

Am 47 yrs old and have been working in the food and beverage industry since I was 14. Everything from fast food, pizza delivery all restaurant positions, bars and nightclubs to hotel events. Positions starting from a fry cook at McDonalds to owning my own restaurant. My entire adult life has revolved around the service industry and still does to this day. I mention all that to provide context.

I can say unequivocally the tipping expectations and guilting has gotten way out of hand.

53 Years young here. My wife worked in the bar and restaurant industry for almost a decade. She hustled and gave top notch service and was tipped accordingly.

We are great tippers when we are being served in restaurant’s, bars, our local nail and hair salons as well as our massage therapist.

I made a comment in another thread about how tipping has completely gotten out of control in the fast food industry as well as places like Starbucks etc.

We don’t do any delivery. I take out and pick it up myself.....and am being guilted into tipping a person who simply hands my food? GTFOH not going to happen.

I go to a sub shop and order a sub.....they make my sub.....that is your job. I am supposed to tip you for doing your basic job function making my order? Nope....not gonna happen. Local sub joint or subway no matter to me. that is ridiculous.

I go to an ice cream shop......a kid scoops my ice cream into a cup for me......tip? Nope.

I mean this is out of freaking control. This is the tipping I am talking about.

Traditional table service I am going to tip accordingly based on the level of service and attention we received. If a server does their basic job and does the minimum they earn 15% from me. If they do the minimum with a smile and make us feel like we were valued as customers 18% If they go above and beyond and really hustle 20%. If it is simply WOW service.....25%. If they stink.....I still leave 10% and if they ***t the bed.....nada.

Especially now with dining prices 20-30% higher than just 2 years ago......you better make sure you are doing your job properly if you want to earn a healthy tip. And my wife being a veteran of the service industry has higher standards BTW. She gave great service and was tipped accordingly.

Hairdressers, nail techs, facial and massage therapists also depend on tips and if they do a good job we tip accordingly. Valets same thing. Taxi or Uber...same thing. We tip accordingly. Hotel bell boy or girl....same thing. Even a rental car shuttle drivers....if the guy takes our luggage I will throw him a buck for each bag. If he does not offer....no tip. Bartenders live on tips. But still......you gotta earn it folks.

But this whole idea that fast food joints are tip zones is ridiculous. You want to earn tips.....you need to think about your chosen place to work. And let me say this....I have no problem throwing a buck in a jar if the employee went above and beyond their normal job description even if it is counter service.....the problem is this built in expectation now.....nope.....stop holding your hand out and work for it. Do something to make me feel that need to give you something extra for doing a basic job function of pouring coffee or scooping ice cream or making a simple sub sandwich.

Stabucks or a coffee shop.....if I feel like they went out of their way and did a great job....I might throw a buck in the jar for the crew. Think about if everyone just threw a buck in the jar for a coffee shop crew.....that would suffice. I see plenty of hustle inside Starbucks typically.....and smiles and pleasant service.

But when I go to my local pizza joint and they have a tip jar sitting there because they took my order.....WTF is that. No...just no. And that is what has gone completely out of control.

Anyway.....rant over.

 

[Payne]

I've never tipped an employee at McDonalds, Arbys, MK, etc. Why would or should I now when I am walking in to get carryout? No way.

 

[Godsbrother]

I would answer but I don't want to tip my hand. (i'll be here all week)



I don't use door dash or uber eats but always tip the pizza guy. I tend to tip 20%-25% for good to great service. If service is bad they'll get less but still north of 15%.

The only time in recent memory where I tipped lower was a waiter that referred to me as "champ", twice. did not like.

 

[DA RAIDERS]

another restaurant lifer here. There is no guilt for me. That’s ridiculous. Don’t want to tip, don’t. Counter service is totally optional.

however, if you’re having food brought to your house because you’re lazy(or whatever) you should tip. I NEVER use a delivery service.

and to touch on the restaurant debate. @massraider is correct. Owners are always looking to pay their employees less. One way they do that is to have policies that spread the gratuities around. I have worked at the highest price point for ever. On average, the tip out is 40% of gratuities. And then Uncle Sam gets his cut. And for all the “just pay a living wage” people, I hope you’re ready for $150+ entrees. And that’s For the chicken.

 

[massraider]

I am supposed to tip you for doing your basic job function making my order?

I don't think these people are saying that, and there was a tip jar at my local pizza joint in 1987, so that doesn't seem too new to me.

 

[massraider]

I have worked at the highest price point for ever. On average, the tip out is 40% of gratuities.

I know a top 5% restaurant in NYC where it's 60%. And I have seen that before. The expensive restaurants is where it's the worst.

 

[DA RAIDERS]

I have worked at the highest price point for ever. On average, the tip out is 40% of gratuities.

I know a top 5% restaurant in NYC where it's 60%. And I have seen that before. The expensive restaurants is where it's the worst.

Yep. i am at that price point. Worst I’ve personally seen was 49%

 

[Bob Sacamano]

another restaurant lifer here. There is no guilt for me. That’s ridiculous. Don’t want to tip, don’t. Counter service is totally optional.

however, if you’re having food brought to your house because you’re lazy(or whatever) you should tip. I NEVER use a delivery service.

and to touch on the restaurant debate. @massraider is correct. Owners are always looking to pay their employees less. One way they do that is to have policies that spread the gratuities around. I have worked at the highest price point for ever. On average, the tip out is 40% of gratuities. And then Uncle Sam gets his cut. And for all the “just pay a living wage” people, I hope you’re ready for $150+ entrees. And that’s For the chicken.

What is the restaurant employee's expectation wrt tipping on wine?

"It all goes into my gross sales, so cough up 20% regardless of the bottle"?

 

[dkp993]

Owners are always looking to pay their employees less.

Blanket statements, like this are just flat out not true. Like anything in life there are the good and bad. But simply saying something like owners are always looking to pay their employees less is BS. No different than it would be to say all servers and bartenders don't care and give ****ty service.

 

[DA RAIDERS]

Owners are always looking to pay their employees less.

Blanket statements, like this are just flat out not true. Like anything in life there are the good and bad. But simply saying something like owners are always looking to pay their employees less is BS. No different than it would be to say all servers and bartenders don't care and give ****ty service.

fair enough. would you agree that all owners are looking to lower their bottom line?

 

[massraider]

What is the restaurant employee's expectation wrt tipping on wine?

"It all goes into my gross sales, so cough up 20% regardless of the bottle"?

Only a mercenary jagoff expects $1,000 on a $5,000 bottle. Definitely work at steakhouses, and you WILL see that, however.

But forget big wine, because that is an obvious one.

How about a round of shots? Patron, $12 a shot-----(YES I KNOW IT'S OUTRAGEOUS, AT THE VFW THEY ARE LIKE $4)----5 guys: $60 per round. Do you tip the bartender $12 for a round of room temp shots (he didn't even chill 'em)?? Maybe not. Tipping less than 20% on a round of drinks is common, and not unexpected.

But if someone orders a round of shots for the table at dinner? 20% without even thinking about it.

Not saying bad or good, just pointing out a discrepancy as a long time bartender.

 

[DA RAIDERS]

another restaurant lifer here. There is no guilt for me. That’s ridiculous. Don’t want to tip, don’t. Counter service is totally optional.

however, if you’re having food brought to your house because you’re lazy(or whatever) you should tip. I NEVER use a delivery service.

and to touch on the restaurant debate. @massraider is correct. Owners are always looking to pay their employees less. One way they do that is to have policies that spread the gratuities around. I have worked at the highest price point for ever. On average, the tip out is 40% of gratuities. And then Uncle Sam gets his cut. And for all the “just pay a living wage” people, I hope you’re ready for $150+ entrees. And that’s For the chicken.

What is the restaurant employee's expectation wrt tipping on wine?

"It all goes into my gross sales, so cough up 20% regardless of the bottle"?

it's understandable. but if the service is exceptional, tip on it. i have opened $20K+ bottles of wine. i didn't expect to get tipped on them. i have been though. they can obviously afford it. when you're talking about a $100 bottle vs five $20 cocktails, what's the difference? or five $40 dollar bottles of wine vs a single $200 bottle. are you going to tip on one and not the other?

 

[DA RAIDERS]

What is the restaurant employee's expectation wrt tipping on wine?

"It all goes into my gross sales, so cough up 20% regardless of the bottle"?

Only a mercenary jagoff expects $1,000 on a $5,000 bottle. Definitely work at steakhouses, and you WILL see that, however.

But forget big wine, because that is an obvious one.

How about a round of shots? Patron, $12 a shot-----(YES I KNOW IT'S OUTRAGEOUS, AT THE VFW THEY ARE LIKE $4)----5 guys: $60 per round. Do you tip the bartender $12 for a round of room temp shots (he didn't even chill 'em)?? Maybe not. Tipping less than 20% on a round of drinks is common, and not unexpected.

But if someone orders a round of shots for the table at dinner? 20% without even thinking about it.

Not saying bad or good, just pointing out a discrepancy as a long time bartender.

 

[dkp993]

Owners are always looking to pay their employees less.

Blanket statements, like this are just flat out not true. Like anything in life there are the good and bad. But simply saying something like owners are always looking to pay their employees less is BS. No different than it would be to say all servers and bartenders don't care and give ****ty service.

fair enough. would you agree that all owners are looking to lower their bottom line?

Sure. Controlling costs is a part of any good business practice. But screwing your staff over is always bad business and any good business owner understands this.

What I’m trying to speak to is the industry has a whole, not specific business owners. Having been on both sides of the aisle so to speak (a server/bartender and a manager/owner) I feel I could speak to, pretty intelligently, the challenges. But statements like you and mass have made come across to me as a very one-sided perspective of anti business owner. I‘m merely trying to paint the perspective that not all restaurant owners are sitting in their offices, twisting their evil mustaches plotting ways to screw over their servers. As I stated before, for the overwhelming majority of restaurants out there, the margins are incredibly thin. It’s a very, very tough business.

 

[dkp993]

as a long time bartender.

Ahhh, now I see the problem.

 

[DA RAIDERS]

Owners are always looking to pay their employees less.

Blanket statements, like this are just flat out not true. Like anything in life there are the good and bad. But simply saying something like owners are always looking to pay their employees less is BS. No different than it would be to say all servers and bartenders don't care and give ****ty service.

fair enough. would you agree that all owners are looking to lower their bottom line?

Sure. Controlling costs is a part of any good business practice. But screwing your staff over is always bad business and any good business owner understands this.

What I’m trying to speak to is the industry has a whole, not specific business owners. Having been on both sides of the aisle so to speak (a server/bartender than a manager/owner) I feel I could speak to, pretty intelligently, the challenges. But statements like you and mass have made come across to me as a very one-sided perspective of anti business owner. I‘m merely trying to paint the perspective that not all restaurant owners are sitting in their offices, twisting their evil mustaches plotting ways to screw over their servers. As I stated before, for the overwhelming majority of restaurants out there, the margins are incredibly thin. It’s a very, very tough business.

I’m aware of both sides as well. it’s not all, but it’s many.

Giving the day manager a cut of the night time tip pool, so they only have to pay the day manager 30k, is not right.

 

[dkp993]

I’m aware of both sides as well. it’s not all, but it’s many.

Giving the day manager a cut of the night time tip pool, so they only have to pay the day manager 30k, is not right.

As I stated above, I agree 100% with that statement. That’s complete BS. Managers should not be involved in daily tip pools.

 

[DA RAIDERS]

as a long time bartender.

Ahhh, now I see the problem.

First thing I do with a new bartender when I belly up to the bar? Give them $10

 

[Todem]

I am supposed to tip you for doing your basic job function making my order?

I don't think these people are saying that, and there was a tip jar at my local pizza joint in 1987, so that doesn't seem too new to me.

Tell me what are they saying then? That we are underpaid and please tip us for doing our basic work functions. Like taking my order?

Because like I said….counter service tipping is a thing that has gone completely out of control.

I have a Pizza joint down in North Miami called Steves Pizza (legendary and the best Pizza ever anywhere) No tip jars at the counter in the 80’s, 90’s and today. Just not there. So maybe you have seen one since 1987….I never saw this stuff at counter service establishments till the last 6-7 years or so and it really has accelerated.

 

[massraider]

Tell me what are they saying then? That we are underpaid and please tip us for doing our basic work functions. Like taking my order?

No man, that is a statement you assigned to them. What I said before:

As I said before I think this whole, 'Coffee shop offered a tip option, so this whole tipping thing is out of control' is people getting a little anxiety, and assuming a bunch of stuff. Do not imagine pressure where there isn't any. Some people want to leave a tip for their coffee girl, those computer screens offer that option. That's it

 

[DA RAIDERS]

Tell me what are they saying then? That we are underpaid and please tip us for doing our basic work functions. Like taking my order?

No man, that is a statement you assigned to them. What I said before:

As I said before I think this whole, 'Coffee shop offered a tip option, so this whole tipping thing is out of control' is people getting a little anxiety, and assuming a bunch of stuff. Do not imagine pressure where there isn't any. Some people want to leave a tip for their coffee girl, those computer screens offer that option. That's it

I’m not getting the “guilt” or being “forced” to tip. You’re still going to get your Big Mac or whatever.

 

[dkp993]

Tell me what are they saying then? That we are underpaid and please tip us for doing our basic work functions. Like taking my order?

No man, that is a statement you assigned to them. What I said before:

As I said before I think this whole, 'Coffee shop offered a tip option, so this whole tipping thing is out of control' is people getting a little anxiety, and assuming a bunch of stuff. Do not imagine pressure where there isn't any. Some people want to leave a tip for their coffee girl, those computer screens offer that option. That's it

I’m not getting the “guilt” or being “forced” to tip. You’re still going to get your Big Mac or whatever.

For me, it’s pretty simple. Having spent my life in the industry where tipping is the norm and expected, I tip, generously. Same is true for any other areas where tipping is the norm (ie valet) I tip. So when it pops up on this I feel like I should be doing it as it’s the only area where I‘m asked that I consider not doing it.

 

[massraider]

Tell me what are they saying then? That we are underpaid and please tip us for doing our basic work functions. Like taking my order?

No man, that is a statement you assigned to them. What I said before:

As I said before I think this whole, 'Coffee shop offered a tip option, so this whole tipping thing is out of control' is people getting a little anxiety, and assuming a bunch of stuff. Do not imagine pressure where there isn't any. Some people want to leave a tip for their coffee girl, those computer screens offer that option. That's it

I’m not getting the “guilt” or being “forced” to tip. You’re still going to get your Big Mac or whatever.

For me, it’s pretty simple. Having spent my life in the industry where tipping is the norm and expected, I tip, generously. Same is true for any other areas where tipping is the norm (ie valet) I tip. So when it pops up on this I feel like I should be doing it as it’s the only area where I‘m asked that I consider not doing it.

And I get that. It's a good tipper reflex. I get the feeling. Me, I don't feel bad about that at all.

But I am not seeing, or hearing, about previously tipped workers assuming anything. If you think about it as just a reaction to no more cash, where people would leave loose change, it's the same thing.

 

[DA RAIDERS]

Tell me what are they saying then? That we are underpaid and please tip us for doing our basic work functions. Like taking my order?

No man, that is a statement you assigned to them. What I said before:

As I said before I think this whole, 'Coffee shop offered a tip option, so this whole tipping thing is out of control' is people getting a little anxiety, and assuming a bunch of stuff. Do not imagine pressure where there isn't any. Some people want to leave a tip for their coffee girl, those computer screens offer that option. That's it

I’m not getting the “guilt” or being “forced” to tip. You’re still going to get your Big Mac or whatever.

For me, it’s pretty simple. Having spent my life in the industry where tipping is the norm and expected, I tip, generously. Same is true for any other areas where tipping is the norm (ie valet) I tip. So when it pops up on this I feel like I should be doing it as it’s the only area where I‘m asked that I consider not doing it.

And I get that. It's a good tipper reflex. I get the feeling. Me, I don't feel bad about that at all.

But I am not seeing, or hearing, about previously tipped workers assuming anything. If you think about it as just a reaction to no more cash, where people would leave loose change, it's the same thing.

Same.

 

[FreeBaGeL]

I tip well because it's expected and because I can afford to but It's way out of control.

Tipping for counter service? So dumb.

I pay $110 for a dog grooming that takes less than an hour and the internet says I'm expected to tip $25 on that? What the hell?

Pay $500 for two ski lessons for the kids and the internet says a $50-$100 tip is in order for the instructor? Then what the heck did I just pay $500 for? I understand that the ski resort is stiffing the instructors but why the hell has that become my problem? You're telling me with $185 lift tickets and $30 parking and $500 lessons they couldn't find the money to pay the instructors a reasonable amount, but the instructors want to do it anyway, and it's MY responsibility to subsidize that?

 

[FreeBaGeL]

Even tipping at restaurants is stupid. It's like the theory of trickle down economics. It sounds good (you get better service and food prices are cheaper so it makes up for it!) but in practice it just means better margins for the restaurant.

This notion that without it we'd get crappy service and the restaurant industry couldn't survive without majorly raising prices seems insane to me. Aren't we AMERICA? Aren't we supposed to be the best in the world at stuff? Yet somehow, we're the only country in the world that can't figure out how to make the restaurant service work without having customers directly subsidize worker wages?

I'm in Europe all the time and the service is just as good as there, and the prices just as reasonable. So how come they're able to figure it out and we can't?

 

[DA RAIDERS]

Even tipping at restaurants is stupid. It's like the theory of trickle down economics. It sounds good (you get better service and food prices are cheaper so it makes up for it!) but in practice it just means better margins for the restaurant.

This notion that without it we'd get crappy service and the restaurant industry couldn't survive without majorly raising prices seems insane to me. Aren't we AMERICA? Aren't we supposed to be the best in the world at stuff? Yet somehow, we're the only country in the world that can't figure out how to make the restaurant service work without having customers directly subsidize worker wages?

I'm in Europe all the time and the service is just as good as there, and the prices just as reasonable. So how come they're able to figure it out and we can't?

Greed. Rent alone makes most restaurants unsustainable without exorbitant pricing. Now you want the restaurant to pay the servers enough to give a ****, with no tips? Good luck.

eta: the America is the best at stuff really hasn’t applied for quite awhile now. HTH.

 

[DA RAIDERS]

I tip well because it's expected and because I can afford to but It's way out of control.

Tipping for counter service? So dumb.

I pay $110 for a dog grooming that takes less than an hour and the internet says I'm expected to tip $25 on that? What the hell?

Pay $500 for two ski lessons for the kids and the internet says a $50-$100 tip is in order for the instructor? Then what the heck did I just pay $500 for? I understand that the ski resort is stiffing the instructors but why the hell has that become my problem? You're telling me with $185 lift tickets and $30 parking and $500 lessons they couldn't find the money to pay the instructors a reasonable amount, but the instructors want to do it anyway, and it's MY responsibility to subsidize that?

I’m a HUGE skier. It’s my outlet. My church. I happily tipped my daughter‘s ski instructors heavily. Knowing that they weren’t making squat and were teaching my kid how to ski and watching over her for 6 hours. And like the bartender, I tipped them up front. To ensure the best possible experience. Fast forward to today, my kid shreds! She’s can ski any run on any mountain. At 13 years old, she was hiking up to ski chutes with me. She’s a bad ***. Money well spent.

 

[ghostguy123]

Some people want to leave a tip for their coffee girl, those computer screens offer that option. That's it

I always wonder who is actually getting those tips.
My family owns a small business and has told me its not real hard for the owners to pocket some tips.

 

[ghostguy123]

I tip well because it's expected and because I can afford to but It's way out of control.

Tipping for counter service? So dumb.

I pay $110 for a dog grooming that takes less than an hour and the internet says I'm expected to tip $25 on that? What the hell?

Pay $500 for two ski lessons for the kids and the internet says a $50-$100 tip is in order for the instructor? Then what the heck did I just pay $500 for? I understand that the ski resort is stiffing the instructors but why the hell has that become my problem? You're telling me with $185 lift tickets and $30 parking and $500 lessons they couldn't find the money to pay the instructors a reasonable amount, but the instructors want to do it anyway, and it's MY responsibility to subsidize that?

I’m a HUGE skier. It’s my outlet. My church. I happily tipped my daughter‘s ski instructors heavily. Knowing that they weren’t making squat and were teaching my kid how to ski and watching over her for 6 hours. And like the bartender, I tipped them up front. To ensure the best possible experience. Fast forward to today, my kid shreds! She’s can ski any run on any mountain. At 13 years old, she was hiking up to ski chutes with me. She’s a bad ***. Money well spent.

Tipping for excellent service seems like an ok thing.
However, every shlup who moves more than four muscles expects a tip. Meh.

 

[Dezbelief]

I'm in Europe all the time and the service is just as good as there, and the prices just as reasonable. So how come they're able to figure it out and we can't?

I wanted to answer it's the employer providing healthcare model, but then I thought about it and none of the food service jobs I worked as a kid offered any benefits. Is the industry standard still not to offer benefits?