In America, we’ve all experienced it. You go to a restaurant. You order a meal. You pay the tab afterwards. And then, you throw some extra money down onto the table before you leave.
It’s called a tip, and it’s part of America’s consumer culture. It began with good intentions. It was a way to extend generosity to entry-level servers in the customer satisfaction industries, but now it’s become bastardized and exploited. A growing number of restaurants are taking advantage of your generosity and turning in it into a shakedown.
The question stands: Why tip? Why is it customary to pay extra money for a restaurant meal? If it is expected, then why is it an option? And if it’s an option, why are we jerks for not participating in the practice, or for tipping too little? And if it is notionally an option, why do many restaurants automatically calculate mandatory tips into their restaurant tabs?
For several reasons, I think it’s time to discuss eliminating the practice of tipping from American consumer culture. To support the endeavor to end tipping practice, I submit the following:
It’s antiquated. Tipping started prior to the 1900s and became standard in the early 20th Century. Because there were no minimum wage laws in place, patrons at hotels, restaurants, salons, and other service businesses gave money to their servers that those servers didn’t have to forward to their bosses, as an act of generosity. Since the onset of that practice, minimum wage laws have been put into place, and it’s about time they were applied to everyone in the patron service industries.
It’s confusing. We tip at some restaurants, and not at others. We tip at “sit-down”, full-service restaurants, but not at fast-food joints, mainly because of their self-service nature. Okay, fine. But what about all-you-can-eat Chinese buffets, for instance? Do we tip or not? Nowadays, we’ve seen an emergence of restaurants that blur the distinction between where we tip and don’t tip.
The amount keeps changing. Prior to the 1970s, 10% was the standard tip rate. The rate of 15% emerged in the 1980s, and today it’s rumored to be even higher. Some restaurants expect a 17.5% tip. When the tip rates keep going up, that’s an indication that the wait staff isn’t keeping the tip money. That brings us to . . .
Many staffers don’t get to keep what they’re given as tips. Tips are considered taxable income by the IRS, even though many staffers don’t report the income, which is technically illegal. In many ethnic restaurants, staffers are forced to forward the tips to the owners upon threat of dismissal. The process is familiar in a growing number of corporate “chain” restaurants. This practice is impossible to police, and it spoils the intent behind tipping.
The concept of “mandatory tipping”. A growing percentage of restaurants are now automatically factoring the tip in with the bill, making it impossible for you to not pay the tip. When you’re forced to pay it, that’s not a tip. That’s a heist. Tipping is supposed to be the prerogative of the paying patron. It was meant to give you, the patron, two means of veto power: One, the satisfaction of rewarding the server with something they don’t have to forward to their bosses, and; two, a veto in case the meal or the service is objectionable. Mandatory tipping takes both of those rights away from you.
The meaning is lost. Let’s face it: The reason why most of us tip is because we don’t want to look like assholes. Each of us has a fear that we’ll be scorned as cheapskates if we don’t leave behind a suitable gratuity. It’s a convenient consumer guilt cultivated by the customer satisfaction industries, and I, for one, am sick of being forced to feel guilty. If I volunteer to enter a certain restaurant, consume a meal, and pay my tab, I’ve fulfilled my generosity. Period. If the wait staffers aren’t earning enough, the fault of that should belong to that restaurant and to standards within the industry, not to me.
Now, I understand that to some, these reasons sound the the rant of a cheapskate. It’s not the money I object to. It’s the hassle. And it’s also the violation of principle. Why should I give money to a staffer if I can’t verify that they’ll be able to keep it? Restaurants should pay their staffers something dignified to circumvent the necessity of tipping. And tips really should be weeded out of America’s consumer culture.
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