In a significant departure from the public perception that tipping is discretionary, Associate Professor of Hospitality and Event Management, Juwon Choi, discloses tipping is integral to the income of workers in various service-oriented industries in the US. He points out the deeply rooted tradition of American tipping practices that substantially supplement wages for workers, typically below the federal minimum. This engenders a contentious debate on its fairness and sustainability.
Emily Driscoll, owner of Moonrise Cafe, regards tipping as vital for restaurant staff’s financial viability and labor cost management. She emphasizes the critical role of customer tips in supporting low-wage workers and maintaining operational efficiency in the restaurant industry.
According to Driscoll, the standard 20% tip in restaurants represents appreciation for customer service. He views gratuity not as optional but as a mandatory aspect of restaurant culture that plays a crucial role in supporting industry staff and maintaining service quality.
Professor Choi underscores the varied attitudes towards tipping, influenced by personal experiences, cultural norms, and beliefs.
Decoding the tipping debate in hospitality
The debate intensifies in cases of tipping for takeout orders. Some people find it rewarding, while others deem it uncomfortable or unfair, often stirring individual preferences.
Sasilak Suriwong, a manager at Little Brother Bistro, acknowledges varying tipping practices within her establishment. Tips are shared among all staff members, fostering a sense of unity and mutual responsibility. Additionally, the rise of digital payment methods in the food industry inevitably sparks debates over ethical standards and financial implications for customers and service providers.
Industries have diverse standards for tipping, with restaurants and bars typically expecting 15-20% and $1-$2 per drink, respectively. Different states have varying minimum wage laws for tipped workers, so policy discrepancies have resulted in diverse earning scenarios for service industry employees.
Lastly, this complex debate emphasizes the critical need for increased research and dialogue to develop a fair wage system within the service industry.
