NPR on Why We Think We Tip (We're Wrong)

Categories: Food on Radio

Cash tip.jpg
T. Nguyen

When it comes to tipping a server at a restaurant, do you: (a) always leave 20% of your bill, as that is the socially proper thing to do; (b) leave greater than the standard 20%, because you too are a server/barista/bartender/etc. and intimately know the pain of bad tippers; (c) leave nothing, as you do not believe in the practice; or (d) leave a tip that you think best captures, in monetary terms, the quality of service you received from your server?

Based on a recent segment on NPR's Planet Money, most people believe that tipping should, in theory, reward good service and punish bad and so choose (d); it is not uncommon for those who work in the service industry to choose (b) and tip generously, regardless of the quality of service they actually received; and apparently only Mr. Pink is ballsy enough to choose (c). As it turns out, Mr. Pink is the only honest one amongst us.

Before we get to the answer, a few theories of the origins of tipping are explored in the program. One traces the 16th century coffeehouse practice of posting none-too-subtle "To ensure promptness" signs next to coin boxes. Not unlike today, those who could afford to pay more were served first; best of luck to the person who could only afford to pay the actual price of the service offered. Another theory posits that one tipped to alleviate the guilt of gleefully engaging in the luxury of wining and dining at the expense of those whose job was to provide such extravagances. Since then, the idea of tipping, while vehemently protested over the years, has taken strong hold in this country; we tip everyone from servers to the person who cuts our hair.

This behavior baffles economists, as experts on the program point out that tipping makes no rational sense. We don't really reward good service with better tips; most of us tip the standard percentage regardless of the quality of service received. Tipping based on the total amount of the bill has no connection to the service provided; uncorking a $20 bottle of wine, for example, is no more difficult than uncorking a $50 bottle.

Other random factors (i.e., whether the sun is out) make just as much, if not more, of an impact on the amount a customer will tip a server. The economics also don't explain why custom dictates that money handed to the server is considered a tip while money handed to, say, a pharmacist is considered a bribe. Or why we're concerned with things like tip coordination.

As it turns out, we probably tip for the same reason why we go to the office parties we hate going to, or why we buy a cup of ice-cream after a few samples, even if we disliked everything we tasted: guilt. The emotional cost of not conforming to social mores, apparently, is greater than the tangible cost of the tip itself. The answer to the above multiple choice question, then, is (a).

Now for the essay: is a mandatory gratuity charge better than our practice of tipping, or is it, like universal health care, just one step in the wrong direction towards -- gasp -- socialism?


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Jan Oller
Jan Oller

I don't tip unless a server deserves it. It's not my responsibility to subsidize their wages because their boss wants to make a higher profit and not pay them a decent wage. In many professions, a "tip" could be considered a bribe...imagine tipping a cop or a teacher. It also feels like blackmail when servers perform their job, the job they're paid to do, according to how much one greases their palm... It's not very professional. To be quite frank, if servers want better wages, they should unionize and protest, not panhandle customers... The truth is, good service is rare now a days... between servers who can't speak English, have the nerve to call you "dude" or "bro"...spend more time bitching to other waiters in Spanish about how people don't tip enough, or are spending more time chit chatting with their coworkers than doing their job... it's hard to really empathize with them. Yeah, it isn't an easy job... but many aren't. That doesn't mean a customer should be forced to subsidize their wages....and how many actually report their tips as income and pay taxes on them? Do the rest of us have the privilege of cheating on our taxes and getting away with it that easily?

Sethanixok
Sethanixok

1. Waiters do not have the luxury of belonging to a union2. It's not just that they are paid low wages. In all but a few U.S. States the tipped wage is between 2 and 3 dollars3. Waiters cant just not claim tips. Almost all restaurants are computerized and require the waiter to declare at minimum their credit card tips (most customers pay and tip with a card) this does not usually incude the part of their tips that are shared with backup staff. So in instances where cash tips are not received for the day a waiter may declare more than they actually made! What a way to cheat the system

Call it what you want Jan Oller but in reality you are CHEAP! Oh and don't be surprised when you go back to a restaurant after not tipping and sit with an empty glass and no check backs from your waiter

Tim
Tim

My girlfriend used to only make about $2.50 an hour before tips.  That was standard in Pennsylvania.  It's also mandatory for them to declare revenue based on a percentage of their sales and the government taxes them based on that.  So if you don't leave the tip, the Government taxes the server on money they didn't even receive.  Often she would get checks for $0 or owe money because overall tax is deducted from their hourly wages based on the assumption that customers are tipping her a certain amount in cash.  If you don't tip, the Government still assumes you were paid in cash and the server must pay taxes on that.  Tip because it's how the system works.  It's assumed in our society and if you go out to a restaurant and don't tip you are being disingenuous because you should know what you are getting into before the bill arrives.  Don't go to a restaurant if you aren't prepared to tip.  That being said, if a waiter or waitress is disrespectful or shows atrocious service then they aren't really doing their job and don't deserve a tip.  Just remember that waitstaff hardly has any control over what happens in the kitchen so it's not really fair to penalize them for mistakes that happen back there.    

Satu42
Satu42

they don't do it in Europe because servers actually get paid what they should.

guest
guest

When did the memo go out pushing the standard rate from 15% to 20%... Clearly the writer is an ex or current waiter... but aren't they all?

Angela Garcia as NeonMosfet
Angela Garcia as NeonMosfet

To spread good karma. It is only table waiting and they have to earn a living, also. The tip, also goes a long way to destroy the class system. California is rife with bigotry.

Angela Garcia as NeonMosfet

Jason Carlin
Jason Carlin

It's an idiotic and uncomfortable social practice and one I hope that any new restauranteur would think twice about before blindly instituting. Several modern eateries around LA disallow tipping, choosing instead to pay their staff a working wage. Some even go so far as to price food at even dollar amounts and include tax! Imagine ordering a $20 meal, paying with a $20 bill, and getting no change! It's a truly transformative experience.

What ticks me off is that this simple type of transaction – one where no one is guilted into anything of nickeled and dimed with tricky pricing – is such an outlier that most will never have experienced it.

I ask you: Where is the outrage?

imadonut
imadonut

Raise your hand if you've ever been ignored for an hour in a European restaurant while watching your server eat his entire meal three tables over.  I have.  I feel tips are a motivating factor for service. They also keep things running quickly, since the servers want to see more customers almost as much as the business does.  Americans have low tolerance for slow service.Since tips are customary, I doubt diners would enjoy the price hike needed for a restaurateur to afford wage increases across the board (approximately 1/3 of the menu price goes to pay staff).  Wouldn't diners gravitate towards $5 sandwich + tip instead of $6 sandwich?  Where they have the choice to save a small amount if they're treated badly?I think a single restaurant trying to change an entire culture of tipping would find itself without strong employees and possibly without customers.  The article concludes we tip mostly to "conform to social mores," and I don't think restaurants themselves, operating independently, have the power to change what those social mores are.

The Reader Over Your Shoulder
The Reader Over Your Shoulder

Most people "leave a tip that ... best captures, in monetary terms, the quality of service ...."

"[M]ost of us tip the standard percentage regardless of the quality of service received."

Huh? The contradiction hardly matters, however, since NPR evidently provided no methodology or data to justify the conclusion (their usual approach).

"[I]s a mandatory gratuity charge better than our practice of tipping, or is it, like universal health care, just one step in the wrong direction towards -- gasp -- socialism?"

How can a gratuity ("something given voluntarily") be mandatory? I think you mean "mandatory tip," e.g. (not i.e.). More importantly, if you're going to make fun of the American aversion to socialism, then you need to cite successful examples of socialism and explain the highly visible failures.

Janelle
Janelle

I don't really think defending socialism is necessary in this case, as a "mandatory gratuity" is hardly presented a tenant of socialism. Rather, the author appears to be knocking the American tendency to call things socialist that are actually not really related to socialism. 

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