Think Twice Before Ditching the Tip

I wrote a column for school about tipping. It's a non-issue for so many. For others though, I think it's a lot more about them not understanding the system than it is hating the service.

Maybe I'm wrong, but I set out to rectify that a little, anyway.

Here it is:

When I set out to write this column I knew what I was going to say; tip your server, it’s that simple.

I hadn’t realized how controversial that statement would be.

As a server/bartender in the industry for more than seven years, the issue seemed straightforward. Servers work for tips. Gratuities are an expected expense when dining out. Tipping is common etiquette.

I asked around at local chain restaurants for some quotes and insights on tipping. I was specifically looking for statements about tipping trends with college students, because, let’s face it, you’re my target audience.

They didn’t want to go on record talking about tipping, especially about their college patrons. During our conversation though I was led to believe, in general, that tipping trends vary across the board. College students, families, business professionals; tipping practices are hit-or-miss. You can’t tell what kind of tipper someone will be until you open that billfold.

People offer different reasons for not tipping. Service was slow, food quality was poor or restaurant atmosphere was unpleasant; they are all valid reasons. In my opinion though, they’re not valid enough. There are other factors to take into consideration before checking the no tip option.

Take a look around. If the restaurant is packed and there are only a few servers running around expect slower service. These people are only human, after all. If it’s a smaller establishment there are likely only a few cooks working, so it might take some time to prepare the order. Simply not liking the food shouldn’t reflect on the tip. That’s a matter of personal preference, not poor service.

Tony Wong, staff reporter for thestar.com, in Tipping: servers dish up their best and worst experiences, says restaurants are encouraging patrons to tip 15 to 20 per cent.

“It has created heated discussion by foodies, some holding that servers should be compensated fairly by their employers, others saying that diners should determine the tip based on service.”

Jason, a server in Niagara Falls who preferred not to give his surname, says the North American practice of tipping does improve service. He says “the service was lackluster” in England and New Zealand, where tipping isn’t practiced.

“Servers are not necessarily friendly, and they aren’t likely to go the extra mile. In short, it sucks. And having worked on the other side, it’s a minimum wage job that is a pain in the ass; you get none of the financial benefits. I quit my serving jobs in New Zealand and England after one week. It was not worth it to put up with the bologna.

“Even the worst servers know on some level they are working for tips and have to do a good job or they’ll make no money.”

In an industry where employees earn $8.90 an hour, less than the general minimum wage of $10.25, tips are crucial, and encourage servers to go that extra mile.

Servers tip-out on their total sales for the shift. That means for every dollar you spend, your server is paying out three, five, 10 per cent to kitchen staff, breakage and other expenses. It’s essentially costing your server to wait on you when you leave nothing.

That’s not to say you should stand for poor service. Jason says the tip is only as good as the server. He says after working in the industry in three countries for over seven years, he knows when poor service is the fault of the restaurant and when the blame is on the server. Usually, he says he leaves a standard 15 per cent.

“I’m also not ashamed to leave nothing if the service was terrible. It’s like anything, if you’re bad at your job you will not make that commission, or quarterly bonus, or maybe even keep your job.”

I say leave the bare minimum and take your frustration to someone who can do something about it. Respectfully talk to management. Or, likely more effective, turn to online review sites, such as tripadvisor or urbanspoon, and leave a review about the experience and service.

You also have the power to not come back. Stop torturing yourself in restaurants with consistently poor service. Returning to the same place and repeatedly leaving no tip is a slap to the face of your servers.

I go by the mantra, “If you can’t afford to tip, you can’t afford to dine out.”

A lot of people still think the tip should directly reflect the service - my opinion remains firm; tip without exception. 

How much to tip is your call.

Article was originally published by Niagara News, 

the community paper of Niagara College.