Tipping: To Give or Not to Give

Recently a resturant in my area made the news when a couple was arrested for refusing to leave a tip. Sounds a bit harsh.  Apparently they were with a party of eight at the table and the establishment had a manditory gratuity for groups of six or more.  They felt their service was not good and therefore should not pay.  The police were summond and two in the party were arrested.  This like most stories has three sides, the couple's, the resturant's and the truth. I think this should have just been handled onsite without calling the police.

 

Although I have never had a job where tips were the norm, I have always felt tipping is a good policy but is misunderstood by most usually at the expense of the person receiving the tip.

Tipping is the act of giving someone a sum of money, “tip”, for services rendered. It is most often associated with servers at a restaurant, however, tipping is found in many other areas. While the custom of tipping is recognized throughout the world, most seem to think it originated in the United States. This is incorrect, and it was not until the late 1800s that tipping became common in the US. Prior to then, because it had vestiges and connotations to the servant/master role, it was not highly regarded.

 

Tipping customs vary by country and region. One should familiarize themselves with the custom in a region so as not to insult or cause a misunderstanding when leaving a tip. In some countries it is not an accepted custom.

 

Tipping in the United States:

 

Visitors to the US (and many residents) are not always sure when it is appropriate to leave a tip or what amount is acceptable. Although, tipping is somehow thought of as a voluntary gratuity for services rendered, in most cases it should be considered mandatory. For most individuals that receive tips on a regular basis, e.g. restaurant servers, this is their primary source of income. If the restaurant establishment were to pay them for their service in lieu of tips, it is estimated the cost of a meal would increase by twenty-five to thirty percent. By relying on tipping this cost is kept down and customers still have some control over the quality of their service. However, please remember, when you sit down at a table you are entering in an agreement with your server, and unless the service is extremely poor you are expected to leave a tip.

 

Little know facts with regards to tips and tipping:

Tips are income and the server is required to pay taxes on their tips. Most restaurants automatically deduct taxes in the amount of 8% of the total bill. If paid by credit card the deductions are on the entire tip. If someone were to leave a very small tip or none at all, the restaurant will still deduct the taxes on 8% as though a tip was received.

• A portion of the tip a server receives must be given to the bartender, (even if no drinks are purchased) and other staff members. This practice referred to as “tipping out” is also based on a certain percentage of the bill and is automatically deducted. Again, a small tip or none at all requires the server to make up the difference from their own pocket.
• Restaurant servers are paid an hourly rate but the range is only between $2.50 and $2.75 per hour. Their income definitely comes from their tips.
• Occasionally individuals will sit and socialize well after the meal, but fail to realize that by tying up their table they are limiting the servers ability to earn wages.
• Some individuals do not think tipping is appropriate. Unfortunately for the server, this is not discovered until after their work is completed. They are often left wondering what they did wrong. The customer, on the other hand, still received good service which only validated their reasoning that tipping is not necessary. For this reason, in certain parts of the country, tips are now automatically being added to a bill.

While on a trip in Europe, I mentioned to the server at the hotel resturatnt where I was staying that there was no place on the bill for me to add the tip.  She said even if I did add to the bill the hotel would keep the money.  That was easy enough to fix by leaving cash on the table.  Although the service was ok to begin with after I left that small amout of money I became the most important customer each and every night that I stayed there.  My last night on this trip was in a different hotel and the service was poor.  I had to go looking for the server to get something to drink and to get the bill.  There is really no incentive for them to do otherwise.

I do also think the the tip should not always be a percentage of a bill.  This works for most places but is unfair on both ends of the scale.  When you get the daily breakfast special for $3.00 at the local diner a sixty cent tip is really poor.  That server worked just as hard to bring you that as they would have if you orderd the He-Man special.  Conversely, if the price of the meal is very expensive that does not always reflect the service.  In other words the server at the diner is working just as hard as the one in the five star establishment. By in large, I usually leave 20% in most cases.

Tips should not be used to send a message with regards to how good the food is. If there is a problem with your meal you should ask to speak to the manager, not punish the server for something they have no control over. Yes, if the service is poor, it should be reflected in the tip. However, if you are an individual that routinely leaves poor tips (< 15%), you should consider what has been discussed here.  If you still think that tipping is strictly voluntary then consider how you would feel if one day at the end of your work shift you employer told you that you would not be paid for the work you did that day.  If that does not convince you then please consider eating at Burger King where tipping is not expected.

 

There are many other occupations that rely on tips for part or most of their income. Bellmen, taxi drivers, porters or sky caps, golf caddies, and hair stylists; just to name a few.  I also believe in leaving a tip for the housekeeper at any hotel I stay. 

Hopefully this post will be useful.