by Laura Onyeneho
Houston Defender
Americans are at a tipping point—with tipping, that is.
There is an increased frustration with “tipflation,” the pressure to tip at places that traditionally didn’t expect it. The result? More people tipping out of guilt than out of appreciation for good service.
The culprit? The digital tipping prompt. These screens ask for a 20 percent, 25 percent, or even 30 percent tip from coffee shops to takeout counters to convenience stores. Unlike a tip jar you can easily ignore at the cashier, these digital versions create social pressure and make it difficult to bypass, especially when your choice might be on display for others (including employees) to see.
This shift in tipping culture highlights the reliance on a system that keeps wages low for service industry workers in the expectation that customers will make up the difference. While tipping can be a way to reward exceptional service, the current system needs to be more consistent and leaves workers at the mercy of individual customers.
The Downside of Tip Dependence:
- Unpredictable Income: To meet ends, servers and other tipped workers often rely on inconsistent tip amounts. This makes budgeting and financial planning difficult.
- Gender and Race Bias: Studies show that women and people of color often receive lower tips than White men, even for the same level of service.
- Power Imbalance: Customers hold the power to determine a server’s income, creating an uncomfortable dynamic that can discourage complaints or requests for better service.
I remember stopping by one of my favorite Thai food spots, and once I placed my order, the waiter turned the prompt over, giving me three mandatory tip choices. I cocked my head to the side as the waiter patiently held the card payment machine. I clicked the customized tip button and selected “$0.00.” (Yeah, I know it sounds mean, but hear me out). I was taking my food to go. What exactly do you need the tip for? You are doing your job and taking my order. That’s it.
There should be alternatives that provide service industry workers with a more stable and predictable income while still allowing customers to reward exceptional service.
Here are some possibilities:
- Raising the minimum wage for tipped workers would put the onus of fair compensation on employers, eliminating the reliance on unpredictable tips.
- Implement a service charge: Restaurants could add a service charge to every bill, ensuring staff receive a fair base pay independent of customer tipping practices. This could be a flat fee or a percentage of the bill.
- Moving to a tipping-optional model: This would allow customers to tip for exceptional service but wouldn’t require them to do so for basic service.
Ultimately, the goal should be a system that ensures fair wages for service industry workers while allowing customers to recognize outstanding service. Moving away from our reliance on tipping fatigue could benefit workers and customers.