The Debate on Tipping: Before or After the Meal?
Is tipping something that should be done before you receive your food or is it better to wait until the bill arrives? This age-old question has sparked plenty of debate, with opinions ranging from those who firmly believe in pre-payment for quality service to those who prefer to tip only after receiving the check.
Why Tipping May Not Be the Best Practice
One of the main criticisms of tipping is that it is an unreliable system that can lead to unfair treatment of restaurant staff. According to my extensive experiences, especially with my sisters and nieces who were waitstaff, tipping is far from being a straightforward practice.
I personally detest the concept of tipping. In my opinion, all restaurant staff should be paid a fair wage. Tips should be reserved for exceptional service only. However, I still find myself tipping a minimum of 5% on smaller bills, out of courtesy and appreciation for the effort put in. During holidays, I make it a point to fully tip the check.
It is imperative to recognize that waiting tables requires a significant amount of physical and mental effort. Servers often have to manage multiple tables, deal with difficult customers, and ensure their customers have everything they need. Therefore, a fair wage would make their job much more manageable, and tips should only enhance their income for outstanding service.
Tipping Practices in the US
In the United States, tipping is a widespread practice, particularly in the hospitality industry. Historically, a tip is given after the meal, and the amount usually falls between 15% to 20% of the total bill. This amount can vary based on the quality of service and the overall experience. For instance, if the server goes above and beyond or handles special requests with a smile, the tip is often increased.
I base my tipping on the quality of service and the attitude of the server. I typically start with 20%, and if they deliver exceptional service or attend to special requests with a positive attitude, the tip may rise above that. Certain establishments, such as chain restaurants, rarely see much benefit from pre-tipping because their service is often consistent and predictable.
Complications with Pre-Tipping
One of the main arguments against pre-tipping is that a customer cannot judge the quality of service before receiving the food. Asking for a tip before seeing the bill takes away the significance of tipping as a reward for good service. It becomes a pre-emptive gesture rather than an earned one.
Furthermore, in states like Georgia, where servers are paid a lower base wage and any tips are shared with nonserver staff, the fairness of tipping is further scrutinized. Doing pre-tipping would mean paying the tip up front, but the server may still struggle to earn enough from their base wage and shared tips.
The Importance of Fair Pay and Recognition
While some establishments benefit from pre-tipping, it is crucial to underscore the importance of fair wages and recognition for excellent service. Generic chain restaurants rarely see significant improvements in service from pre-tipping, but more upscale establishments can benefit from such gestures, as a tip to the ma?tre d' can expedite table reservations, and a small taste of an item can encourage a server to offer more praise.
Ultimately, the goal should be to ensure that all restaurant staff are paid fairly and are recognized for their hard work and service. A fair wage, combined with tips for exceptional service, would create a more equitable and rewarding environment for all.
Conclusion: Tipping should be reserved for exceptional service, with a fair wage being the standard for all staff. Whether it is before or after receiving the food, the ultimate aim is to ensure good service and fairness in the workplace.