I'm so fed up with the tipping culture!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why is it bad to be cheap? Last time I checked that was not one of the seven deadly sins.
I respect cheap people and think it is a good quality

Frugality is a virtue — economize, spend wisely. Being cheap is a character flaw. Don’t be cheap!

It is not a sin to be cheap. It is a virtue and a grace. Everybody doesn't need to constantly spend money or pay for useless stuff. I think media and corporations have made it a compulsion to be always spending money

Do you not understand the difference between “cheap” and “frugal?”

Clearly they don’t. And yet they also seem to understand that “cheap” is an insult, and are affronted at being thought so.

I would take it as a compliment
There are so many idiots who think you owe them. Most of the people say that to anyone when they have to pay their own way

If you don't tip your server, they are literally paying for the honor of waiting on you, since US tax law assumes a minimum level of tips for servers and taxes them accordingly.

[Anonymous]

Anonymous wrote:

Anonymous wrote:the worst is hair dresser tipping. $300 service and I am expected to tip an additional $60. As if $300 for cut, color and highlight isnt enough.

If you can easily part with $300 for something as intangible as your looks, I fail to understand why this would be a concern for you. And I’d tip at least $80. The time invested in you prevented or at least impacted other customers services.

There's your tip creep -- 20% is not 26%.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Can someone calmly explain the rationale behind the “standard” % tip increasing from 15 to 18 to 20% , in sit down restaurants? I’m asking _how_ this happened over time.

I’m a former waiter who put herself through college and grad school by waiting tables. GenX, 1980s early 90s.

[I have an idea of how the percentage creep occurs *now,* with the use of swivel iPads and credit card receipts where the lowest choice of tip is actually the highest % that one would customarily choose and then the options go higher from there. I assume that creates a subconscious bias that becomes collective over a short time. ]

Cost of living has risen. Waitstaff pay hasn’t changed much. Any collective bias is positive, i’m sure you remember busting your ass with difficult customers revenue and left a quarter behaving as if they were gifting you a million bucks.

Cost of living has risen through food prices so the 15% on $10 is more than 15% on $8. So there is no reason to increase the percentage. Also, your cost of living is not my the customer's problem.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:the worst is hair dresser tipping. $300 service and I am expected to tip an additional $60. As if $300 for cut, color and highlight isnt enough.

If you can easily part with $300 for something as intangible as your looks, I fail to understand why this would be a concern for you. And I’d tip at least $80. The time invested in you prevented or at least impacted other customers services.

There's your tip creep -- 20% is not 26%.

not=now

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:the worst is hair dresser tipping. $300 service and I am expected to tip an additional $60. As if $300 for cut, color and highlight isnt enough.

If you can easily part with $300 for something as intangible as your looks, I fail to understand why this would be a concern for you. And I’d tip at least $80. The time invested in you prevented or at least impacted other customers services.

There's your tip creep -- 20% is not 26%.

not=now

I definitely spotted the creep.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can someone calmly explain the rationale behind the “standard” % tip increasing from 15 to 18 to 20% , in sit down restaurants? I’m asking _how_ this happened over time.

I’m a former waiter who put herself through college and grad school by waiting tables. GenX, 1980s early 90s.

[I have an idea of how the percentage creep occurs *now,* with the use of swivel iPads and credit card receipts where the lowest choice of tip is actually the highest % that one would customarily choose and then the options go higher from there. I assume that creates a subconscious bias that becomes collective over a short time. ]

Cost of living has risen. Waitstaff pay hasn’t changed much. Any collective bias is positive, i’m sure you remember busting your ass with difficult customers revenue and left a quarter behaving as if they were gifting you a million bucks.

Cost of living has risen through food prices so the 15% on $10 is more than 15% on $8. So there is no reason to increase the percentage. Also, your cost of living is not my the customer's problem.

Developing agoraphobia would be a lovely thing for your community. Minus your delivery drivers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can someone calmly explain the rationale behind the “standard” % tip increasing from 15 to 18 to 20% , in sit down restaurants? I’m asking _how_ this happened over time.

I’m a former waiter who put herself through college and grad school by waiting tables. GenX, 1980s early 90s.

[I have an idea of how the percentage creep occurs *now,* with the use of swivel iPads and credit card receipts where the lowest choice of tip is actually the highest % that one would customarily choose and then the options go higher from there. I assume that creates a subconscious bias that becomes collective over a short time. ]

Cost of living has risen. Waitstaff pay hasn’t changed much. Any collective bias is positive, i’m sure you remember busting your ass with difficult customers revenue and left a quarter behaving as if they were gifting you a million bucks.

Cost of living has risen through food prices so the 15% on $10 is more than 15% on $8. So there is no reason to increase the percentage. Also, your cost of living is not my the customer's problem.

Diet Coke, no ice, lemon wedge?

[Anonymous]

It's really easy to spot the waiters on this thread. Also, that one drunk bartender with the foul mouth who appears on every tip thread.

Dude: go [back] to school, this time get the pragmatic degree, work from home for a company and enjoy the consistent paycheck and health insurance. Also, try to quit smoking.

[Anonymous]

Anonymous wrote:^^^ me again. But those tools didn’t exist until fairly recently, after tip creep was well underway

It's from entitlement.

People feel entitled to more and more of other people's money, people feel like they're far too good to work for $10/hr (despite many of us working years for a LOT less than that when we got started), people feel entitled to do less and less and still get paid for it, which is why the standard of customer service has dropped so much over the years unless you pay a lot more for it (i.e. more and more $$$ for tips).

Just look at what's happening everywhere today, from local stores to big political proposals and everywhere in between. People expecting others to bail out their bad decisions all the time. So much entitlement.

[Anonymous]

Anonymous wrote:Tipping should be a thank you for good service, not a mandatory 20% (or more) surcharge on your bills. Pay the employees an honest wage and let customers add 5 or 10% if they want to. The gradual creep of tips from 15 to 20 to even 30 percent is ridiculous.

No good service, should just be an expectation on the part of the employee. I don’t tip store clerks for being pleasant to me and providing good service.

[Anonymous]

Anonymous wrote:

Anonymous wrote:the worst is hair dresser tipping. $300 service and I am expected to tip an additional $60. As if $300 for cut, color and highlight isnt enough.

If you can easily part with $300 for something as intangible as your looks, I fail to understand why this would be a concern for you. And I’d tip at least $80. The time invested in you prevented or at least impacted other customers services.

How do you know she can “easily afford it”? And yes, an additional $60 is significant. And it’s no more work on the hairdressers part than if she were charging $100

[Anonymous]

This may have already been addressed, but in restaurants, why is it expected to pay a certain percentage on the price of the meal? If I purchase a $40 entree verses a $20 entree, it’s no more work for the server to bring it to my table. Same goes for ordering an expensive bottle of wine vs cheaper.

[Anonymous]

Anonymous wrote:This may have already been addressed, but in restaurants, why is it expected to pay a certain percentage on the price of the meal? If I purchase a $40 entree verses a $20 entree, it’s no more work for the server to bring it to my table. Same goes for ordering an expensive bottle of wine vs cheaper.

It was addressed in another thread actually.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:the worst is hair dresser tipping. $300 service and I am expected to tip an additional $60. As if $300 for cut, color and highlight isnt enough.

If you can easily part with $300 for something as intangible as your looks, I fail to understand why this would be a concern for you. And I’d tip at least $80. The time invested in you prevented or at least impacted other customers services.

How do you know she can “easily afford it”? And yes, an additional $60 is significant. And it’s no more work on the hairdressers part than if she were charging $100

If you even consider that price for a service, you are not scraping by.

[Anonymous]

Anonymous wrote:It's really easy to spot the waiters on this thread. Also, that one drunk bartender with the foul mouth who appears on every tip thread.

Dude: go [back] to school, this time get the pragmatic degree, work from home for a company and enjoy the consistent paycheck and health insurance. Also, try to quit smoking.

You might be referring to my responses. I’m none of those things. But I am an excellent tipper.