By Cher Antido
The United States blends various cultures from different countries, but one custom that it’s known for is tipping etiquette.
Diners should give the basic gratuity to their servers as an act of proper dining etiquette.
Tipping is not customary in many places in Asia. In Japan, for example, it’s considered rude to tip.
To some, the concept of tipping is unheard of. Japanese people believe that their job to serve the customers should not be encouraged through tipping. Americans, however, consider the opposite.
Many servers are motivated to do a good job because of tips. In return, the customers will have a good dining experience because of the good service.
For some restaurant workers, they make their salary based on tips. Servers don’t get paid as high because employers know the tips make up for it. But some customers don’t tip despite the good service they receive.
Gratuity is now a common practice in America, so people shouldn’t ignore it.
While it’s understandable for
people who come from a country that doesn’t encourage this act, they should practice American customs while in America.
Michael Lynn, a professor at Cornell University’s School of Hotel Administration, gave an interview to PBS NewsHour on why people tip.
Publishing more than 50 papers on the subject, Lynn says that thereare five reasons people tip: to showoff, to help, to receive future service, to avoid being thought badly of and as a sense of duty.
“Unless restaurants forbid their
employees from accepting tips, I don’t think you’re going to be able to eliminate it in this country,” Lynn said.
Since it’s already a courtesy implemented in the United States, it’s pointless to try and get rid of it by not tipping. Doing so will only disappoint servers and lower their salary.
If customers are happy with their service, they should tip at least 20 percent of their bill. Ten percent if they’re not happy and 15 percent if it’s satisfactory.
With tips included, servers can make up to $30 an hour. There have been restaurants that try a no-tipping policy by increasing the servers’ wages, but that plan could have a drawback.
Richard B. McKenzie, a professor at the University of California, Irvine, conducted a study in 2016 on the effect of a no-tipping policy at restaurants.
He wrote that “if tipping werereplaced by a fixed hourly rate of pay, service would suffer significantly.”
Servers are motivated to give good service because of the tips. Iftheir pay is already fixed, they might find that there’s no reason to go thatextra mile to make the customers happy.
If restaurants do follow the no-tipping policy and increase their workers’ wages, it would only be $15 an hour, which can be a big reduction for how much they can make with tips.
Many servers also make a living based on their tips. While many would rather not tip, as it’s a custom that’s not going away any time soon, tipping will make both the servers and customers happy.