Just the Tip: Chit Chat #34
Should restaurants do away with tipping systems?
Do you believe, as a guest, that restaurants should do away with tipping systems and replace them with service charge models?
I do.
Guests who are generous will always throw down something extra, but for restaurant culture in America to grow and prosper, I believe we are going to need to eliminate tipping.
My friend Joe Schmitt, an attorney here in Minnesota was recently quoted in a Star Tribune column. He explained one major influential point better than I could:
“It dramatically reduces the disparity in compensation by all of those people who contributed to the meal."
If you are an employee or owner of a hospitality business, try to take that hat off and just keep your guest hat on. And if you want to make a point as a working member of our service community, please let us know what you do. It makes a difference when it comes to points of view.
And read the whole article by Gita Sitaramiah. There is a paywall, but you might get some free articles.
The column is short, sweet, and does the job of laying out reasonings important to the discussion. The steakhouse bartender and the casual restaurant owner in the piece both mention that it’s the customers that don’t like it… which is why I am asking you.
As a customer I love a service charge. And as a customer, I despise the tipping system, its history and what it does to perpetuate inequities and injustices. Thoughts?
I don't think there should be tipping OR service charge models. Employees should just be paid a fair wage and menu prices should reflect that. You don't tip an airline pilot, doctor or lawyer. All costs of doing business should be reflected in the business model. This would end all debates about how much of a tip is appropriate, do you tip on the pre-tax amount, etc. Is it more work for a server to bring you crab legs as opposed to a hamburger? More work to bring you a bottle of Pabst Blue Ribbon vs a $75 pour of Pappy Van Winkle? Of course not... Charging a percent of your bill is kind of silly when you think about. The worst is when restaurants add a tip to your bill. Very adversarial practice.
I'm fine with a service charge, BUT I think that restaurants need better communication. So often, it feels like there is a service charge and it's not communicated whether or not it is in place of a tip. I wouldn't mind if my bill literally said "no tip necessary" or "an additional tip is appreciated but not expected." As a diner, I want to leave a restaurant feeling like I have compensated everyone fairly. After decades of tipping, leaving unsure if you did the right thing is a terrible way to finish a meal.
Another thing that should be acknowledged is that treating restaurant staff, especially waitstaff, with respect (which includes tipping them well) has become a cultural signifier of good character. Haven't we all heard the stories of not going on a second date with someone because they were an ass to restaurant staff?
Long story long, I am down for ending tipping, and paying workers in every restaurant role fairly. But restaurant owners/workers need to communicate expectations clearly and concisely. And have some patience for us. It's a big shift for diners-- most of us aren't dining out that often (especially in fine dining settings), and will take some getting used to.