Ronald Nand said:
Does anyone else find this tipping culture strange and weird, why do we have to give a tip 5-10% of our restaurant bill every time we have a meal even if the service is okay/competent.
I get why a person would tip if they find the waitress/waiter has been really good, but why would we give a tip for okay/competent service. It just seems like serving staff being uppity and entitled. Why should serving staff expect a tip from every single customer and expect a percentage of the bill, isn't it meant to be a voluntary thing, not some compulsory charge for the consumer.
I would tip a waiter/waitress if they went out of their way to help me when something was wrong and were very friendly, but I wouldn't tip for okay/competent service.
Am I just being stingy or do other people feel this way? Also if you do follow the tipping culture could you explain why you do so?
Tipping is the best method of service compensation. For waiters, it makes a great deal of sense, especially from a restaurant's perspective.
In places where tips are socially near mandatory, waiters do not make a full wage. Round where I live, it's $2.50 an hour. They are expected to make their living in tips. In terms of hourly wage, they often make much less than busboys and dishwashers who tend to work for legal minimum wage. Tips are their REAL compensation.
When you tip a waiter, you are essentially paying their wage. In paying the bill, you're paying the chef and the restaurant, but the waiter is not compensated from that. When you don't tip a waiter, they essentially worked for free. Without a tip, there's even the possibility that the waiter PAID to serve, as employers often take a percentage of their tips based on total sales.
Tip based compensation is intended to create a better experience to the customer and the waiter. It is a job where actually working twice as hard might actually result in twice the pay, which means real motivation to create better service. With a flat wage, a waiter has no motivation to work pass the bare minimum.
On a separate, related note, since tips are based on a percentage (20%, unless you are the Devil, then it's just 15%), servers are motivated to sell more expensive items, which benefits the restaurant. It allows waiters at finer establishments, who require more training and expertise, to make more. A larger bill also usually indicates more effort done by the waiter (bringing another round of drinks, ringing in more orders, bringing out more food, etc).
With tipping, you, the diner, have complete control over how your server is compensated, but cause they don't work for the restaurant. They work for you.