Tipping Tyranny


Service charges, gratuities, tips in restaurants – call them what you like, they need to go.

When I’ve looked into the justifications for the existence of this antiquated convention one that comes up frequently is that it supplements the income of poorly-paid waiting staff. Another popular one is that it allows you to reward exceptional service.

Allow me to demolish both.

If restaurants are paying staff so badly that waiting staff are obliged to solicit (or at least tacitly hope for) supplementation from customers directly, it sends the message that the restaurant isn’t paying its staff a living wage. I’m not comfortable giving my custom to a business that incorporates inadequate wages into its business model. Neither do I want to see a separate “service charge” on my bill. I don’t see a “service charge” when I buy my groceries at the supermarket and I don’t want to see one at a restaurant. I’m not interested in the costs of any other aspect of a particular restaurant’s business model. Just incorporate the cost of staffing into the price of the meal and spare me the hassle of umming and ahhing about how much to tip when I’m in a hurry to leave at the end of the meal.

As for rewarding exceptional service, that logic risks over-attentive, obsequious and artificially “friendly” behaviour by waiting staff desperate to impress. I want waiting staff to provide very good service as a norm because it is the house policy to do so. If an individual goes above and beyond I’ll reward it with good feedback in social media and, most importantly, repeat business.

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