More on Tipping, or Moron Tipping
Filed in archive Finance on March 14, 2007
Back in September, I wrote a post titled Tipping Has Gotten Completely Out of Control. I got some comments basically saying that not tipping is hurting the livelihood of the waiter/waitress and that, in short, I'm a cheap bastard. This latest comment from David Danzis, a career waiter, has the most anger:
This is absurd! Tips are how a waiter makes their money. All franchise restaurants pay MUCH LESS than minumum wage($2.13 to be exact). So punishing your server for anyone elses mistakes (i.e., hostess, bartender, cooks) is just being an A**HOLE. Most servers don't even get a paycheck, because after you claim lousy tips from cheapskates like you, the scamming government takes that measly $2.13/ hr for every tax known to man. Servers can barely get health benefits, it's IMPOSSIBLE to get a personal/ car loan, and forget about getting a house, unless you plan on paying cash for it. While some people wait tables for extra cash, some of us do this FOR A LIVING! So next time the host upsets you, the food is not up to par, or you had to wait more than 2 minutes for your beer, don't punish the waiter/ waitress for good service. It's people like you that make our jobs miserable, because no matter what we do, YOU feel like we are responsible for your entire experience, and that couldn't be further from the truth.
I'm coming back to this topic because it seems to bring much heated emotion but not necessarily a lot of logic.
First off, I never said that I don't tip or that I shortchange the wait staff. What I said was it is hard to keep up with the "standard" tipping amount, not just for restaurants but for other services, too, and that it is difficult to always know which services are the ones where a tip is expected.
In my previous post and ensuing conversation with commenters, I also said that tipping wait staff a standard amount regardless of service encourages restaurants to understaff (my original post came about after a meal in which our waitress had too many tables), because there is no down side to doing so, other than the fact that the poor service might stop certain customers from ever returning (which obviously happens). I should point out that I've never stiffed a waiter or waitress because of this, only that it makes me mad to tip for lousy service when a restaurant is understaffed.
But here's the point I really want to make: how did the restaurant industry get the sweetheart deal of paying employees $2.13/hour and leaving the rest of their income to the whims of the customers? Sure, it's good for the restaurants in that they're paying almost nothing for staff during slow periods, but it stinks for the server. It's not like the server is a salesperson who goes out beating the bushes to find clientele and then gets a commission. No, they just sit there and wait for customers, with absolutely no control over whether the customers show up and whether they get more than $2.13 per hour.
And then waiters like the one who chastised me above think it's the customers' fault if they don't get tipped well enough, even though the restaurant is giving them $2 an hour with no benefits to speak of. We as patrons are going along with the game, but some of us grumble about the way it's played and then have to hear that we're the cheapskates from people who are getting paid $2 per hour from their employer.
I can't think of another industry that works like this. Do bank tellers get $2/hour and hope that I'll tell them to take a little something for themselves out of my deposit? Are construction workers getting $2 and then being told to hope for a little extra from the people who buy the houses they build or the highways they drive on? And then do they get screwed if no one buys the house or everyone decides to take an alternate route?
Service workers that rely so heavily on tips should not take their anger at their situation out on their customers; they should take it out on the government and the owners who set up a situation where the minimum wage applies to everyone else but you.

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Response from:
King Jumpsuit
(03/15/07 12:23am)
Kudos for the last portion of your post. The issue isn't customers being cheap, nor is it overworked servers. It's the restaurant owners. Our system encourages them to pay workers less if they can get away with it, so why not? Here in Washington, there's no exception for restaurants to our relatively high minimum wage, and I can still go out to eat for a reasonable price (although Seattle's core has some pretty outrageous prices... but those people wouldn't be getting paid 2 bucks an hour anyway). In fact, some recent federal minimum wage legislation tried to mandate that restaurant exemption! I had no idea how strong the restaurant lobby was until I saw that...
Response from:
Tip20
(03/15/07 2:53am)
I understand both sides of this topic very well. It has become a bit of a catch 22. It is my sincere opinion that if tipping went away not only would service suffer on some level, but the cost of dining out would absolutely sky rocket. People would never pay what the meals would cost if restaurants had to pay 15, 20, 40, 80+ dollars an hour to their wait staff. That is what many servers are making.
If you have ever waited tables, you know that it is hard demanding work and there easier ways to make money. I'm going to refer to my article on "Why to tip" http://tip20.com/div/con/articles/whytotip.html
for many other reasons why tipping is important.
Now, having said that. I also strongly believe that a tip must be EARNED. Just being seated should not obligate anyone to have to tip. Tipping is a REWARD not an entitlement. Just as there are (generally) accepted standards for tipping there should be standards of service. I do not believe it is necessary for service industry employees to chastise consumers for questioning the system.
I would like to point out though that I have never heard of a single good alternative to tipping on the honor system. It keeps prices reasonable and keeps the staff motivated to do the best job possible and earn your return business.
If you have ever waited tables, you know that it is hard demanding work and there easier ways to make money. I'm going to refer to my article on "Why to tip" http://tip20.com/div/con/articles/whytotip.html
for many other reasons why tipping is important.
Now, having said that. I also strongly believe that a tip must be EARNED. Just being seated should not obligate anyone to have to tip. Tipping is a REWARD not an entitlement. Just as there are (generally) accepted standards for tipping there should be standards of service. I do not believe it is necessary for service industry employees to chastise consumers for questioning the system.
I would like to point out though that I have never heard of a single good alternative to tipping on the honor system. It keeps prices reasonable and keeps the staff motivated to do the best job possible and earn your return business.
Response from:
Eric
(02/26/10 8:46pm)
Tipping in the US is positively out of control. Especially in states like mine (CA) where the minimum wage is universal. That is, there is no exemption (like some other states).
In Europe tipping is much lighter under similar circumstances. The last time I was in the UK I bellied up to a counter in a pub and since I had just landed and had nothing smaller than a £20 note I asked the bartender, honestly, what is the standard tipping rate here? Being from South Africa, he said, "If you're British, not much. Think about it, if you leave 5 or more quid everywhere, you'll go broke." This really resonated with me. 20-25% tips like I often left in the US were ludicrous. In many other cases, he said tipping wasn't done, and in some cases it's even prohibited... It changed my mindset, so since CA law is as it is, I am a lot more conservative now (back to a 12-18% range, with 20+ reserved for exceptional service). After all, with no tips the waitstaff could theoretically live on their incomes.
I have no clue what it would take to change the entitlement mentality, either. It isn't like the average waitperson has education or special skills that are worth 50-80+ an hour. When I can hire a sweet super-hard-working lady that'll clean my place for a tiny fraction of that (where she definitely deserves a tip for hard work), something is very wrong with the situation.
In Europe tipping is much lighter under similar circumstances. The last time I was in the UK I bellied up to a counter in a pub and since I had just landed and had nothing smaller than a £20 note I asked the bartender, honestly, what is the standard tipping rate here? Being from South Africa, he said, "If you're British, not much. Think about it, if you leave 5 or more quid everywhere, you'll go broke." This really resonated with me. 20-25% tips like I often left in the US were ludicrous. In many other cases, he said tipping wasn't done, and in some cases it's even prohibited... It changed my mindset, so since CA law is as it is, I am a lot more conservative now (back to a 12-18% range, with 20+ reserved for exceptional service). After all, with no tips the waitstaff could theoretically live on their incomes.
I have no clue what it would take to change the entitlement mentality, either. It isn't like the average waitperson has education or special skills that are worth 50-80+ an hour. When I can hire a sweet super-hard-working lady that'll clean my place for a tiny fraction of that (where she definitely deserves a tip for hard work), something is very wrong with the situation.
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