I agree with your comments on tipping. I tip based on the service provided and quality of the product. I was raised not to tip for takeout and while I did so during the lockdown, I have started to back off on this. You did not mention that along with the new tipping prompts many takeout spots are now charging additional dollars for takeout orders. I don't understand this at all. One chain recently tacked $5 onto a salad just because I wanted takeout. Isn't there a savings for them by not having to clear a table for me or wash the dish it comes in? Others are charging for "packaging" on takeout and one this weekend now charges you the credit card fee. At some point people will say enough and this will balance itself but not sure when that might happen.
I am personally very tired of being charged automatically a 12.5% of tip in any restaurant in London. Why?? It is A LOT, and honestly, most of the times service is average. Why should I give a tip for a work that is not excellent or outstanding, just normal, average, or even poor? I don’t get a tip for my daily job, and my annual bonus is not a 12.5% of my salary. Not even a 2%! This is going too far, and nowadays with the current increase of cost of living, we just can’t afford eating out and pay such a “gratuity”.
Yes but my old pal has a different approach -he likes to double the right now minimum tips at Starbucks; every Starbucks he goes to - and the reason for that is changes don't matter anymore due to inflation, even though some barista put their tip jars outside the drivethrough and some barista put their cups (those with straws🧃) Observing people struggling to make sure they are still trying to get it better!!
After Covid, my husband and I started tipping differently in restaurants - rewarding excellent service with more than a 20% tip and tipping 15% or less for average to poor service. (We used to feel obligated to a minimum 20% tip) We do not 'penalize' for circumstances beyond the server's control. I tip a small amount for the bussers when we dine at 'counter-order' eateries. We also like to verbally compliment excellent service to both the server and their manager.
When my son started working at a tire chain, he shared stories about receiving tips when he went above and beyond for a customer - opened my eyes to more instances when I might have the opportunity to reward someone for extraordinary work in any field. A 5-, 10-, or 20-spot could go a long way towards encouraging the service we like to receive.
Having said all that, I still don't understand some instances where tipping is expected - salons especially. I just paid $50 for a haircut - why do I need to tip you? My manicure was $30 - why do I need to tip you? If you fit me in at the last minute, or gave me a free extra, I can understand it, but just a blanket expectation that is so expected, there is a sign that says TIPS - Cash only!!
I agree with your comments on tipping. I tip based on the service provided and quality of the product. I was raised not to tip for takeout and while I did so during the lockdown, I have started to back off on this. You did not mention that along with the new tipping prompts many takeout spots are now charging additional dollars for takeout orders. I don't understand this at all. One chain recently tacked $5 onto a salad just because I wanted takeout. Isn't there a savings for them by not having to clear a table for me or wash the dish it comes in? Others are charging for "packaging" on takeout and one this weekend now charges you the credit card fee. At some point people will say enough and this will balance itself but not sure when that might happen.
I am personally very tired of being charged automatically a 12.5% of tip in any restaurant in London. Why?? It is A LOT, and honestly, most of the times service is average. Why should I give a tip for a work that is not excellent or outstanding, just normal, average, or even poor? I don’t get a tip for my daily job, and my annual bonus is not a 12.5% of my salary. Not even a 2%! This is going too far, and nowadays with the current increase of cost of living, we just can’t afford eating out and pay such a “gratuity”.
Yes but my old pal has a different approach -he likes to double the right now minimum tips at Starbucks; every Starbucks he goes to - and the reason for that is changes don't matter anymore due to inflation, even though some barista put their tip jars outside the drivethrough and some barista put their cups (those with straws🧃) Observing people struggling to make sure they are still trying to get it better!!
I agree with your post.
After Covid, my husband and I started tipping differently in restaurants - rewarding excellent service with more than a 20% tip and tipping 15% or less for average to poor service. (We used to feel obligated to a minimum 20% tip) We do not 'penalize' for circumstances beyond the server's control. I tip a small amount for the bussers when we dine at 'counter-order' eateries. We also like to verbally compliment excellent service to both the server and their manager.
When my son started working at a tire chain, he shared stories about receiving tips when he went above and beyond for a customer - opened my eyes to more instances when I might have the opportunity to reward someone for extraordinary work in any field. A 5-, 10-, or 20-spot could go a long way towards encouraging the service we like to receive.
Having said all that, I still don't understand some instances where tipping is expected - salons especially. I just paid $50 for a haircut - why do I need to tip you? My manicure was $30 - why do I need to tip you? If you fit me in at the last minute, or gave me a free extra, I can understand it, but just a blanket expectation that is so expected, there is a sign that says TIPS - Cash only!!
Great article - I shared it with many.