I’m amazed at how many people I’ve met don’t seem to comprehend the concept of tipping, especially among those who dine out regularly. (NOTE: To be fair, a lot of people get confused about how much to actually tip; I’m not referring to them, but rather to folks who are intentionally stingy with their restaurant gratuities, often treating servers as if they were trained pets.)
There are things I’ve overheard in restaurants from nearby tables where people will complain the waiter didn’t smile enough, or didn’t laugh at their attempts at humor—thus the tip will only be five or ten percent (or worse, nothing at all). I’m always initially startled when I hear comments like, ” Why tip? They’re just doing what they’re supposed to do.”
Regrettably, I’ve never gotten around to informally surveying the people I hear saying these things. I always want to ask if they know that the wait staff minimum wage is typically half the actual minimum wage. Federally speaking, that amounts to, oh, 2.58 per hour. And if that’s all the server in your section of the restaurant is getting, I’d say you’re not entitled to anything beyond the bare minimum either (as far as service goes—though there are some out there with the exceptional energy to make up for even the most inconsiderate patron).
Unfortunately, due to some people’s attitudes on tipping, it’s as if wait staff employees are among a special class of Americans who only deserve what your average teenage fast food worker makes if they jump through hoops. Interestingly, and I’m sure it has more to do with the restaurant lobby than anything else, most wait staff employees really do depend on customers just to make the bare legal minimum, as if making the minimum wage should be considered such an achievement. And they’re often taxed in their paychecks as if they are making the minimum (whether or not they do).
Even if your food came out cold, late, or was in some other way messed up; even if your server wasn’t chatting it up with you all night. There can be other contributing factors, often beyond your server’s control, for poor food quality or untimely service. And like any other stranger you come across, you never know what kind of horrible day your server may be having. If that somehow makes you feel like you have a right to reduce your server’s wages to sweatshop level, please reconsider.
My point? Show a little compassion. Tip your waiters and waitresses well. Try starting at 15% (for only the worst dining experience), and working with a sliding scale that has a decent meal raking in around 20% for the hardworking server who’s probably already getting stiffed by a quarter of his or her customers anyway.
For more blogging on this subject, read Jess’s post