To tip or not to tip?

To tip or not to tip?

That is the question posted recently on my Facebook page by a local chef.
His query was about the idea of a restaurant charging more for its services but making it clear that tipping was not accepted. Such a restaurant would hold stringent quality control reviews for employee service but the employees would all be paid well.
Interesting.

To not tip has become a cultural faux pas. Tipping is also a customer’s way to reward good service and to show appreciation.

The trick of it is though, that servers usually share the tips with the entire staff. Therefore, the benefits of the extra efforts of the server are shared. Personally, I have always enjoyed leaving a tip, particularly for great service, but have felt bad that that server would only take home a percentage of what was left on the table.

So, I thought I would look up the history of tipping.

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It turns out, this is an ancient practice originated to ward off thievery. Economist Ofer H. Azar says that tipping may have originated in Ancient Rome, but that the practice more likely developed in medieval Britain and Europe. During the Middle Ages, nobles who were traveling between towns would give money to beggars so the beggars would not attack them.

From here, the practice evolved into tipping for service as well as to display one's riches and became a ritual in coffeehouses and pubs in 18th-century England.

An E-How article states that, “Signs reading “to insure promptitude” adorned prominently placed containers to encourage patrons to tip in order to hasten service, according to Sharon L. Fullen, who has written about tipping practices in “The Complete Guide to Tips & Gratuities.” Customers also started tipping in exchange for a unique service, and tipping became a marker of social status.”
OK. Not much has changed.

Really, I think most people like to tip a server for extra good service, but also feel an obligance to tip to not seem cheap. Personally, I will tip even if I get terrible service – but not as much and I may not go back. I don’t think I am alone in this practice. The tip, then, depends on the server.

So is it still valid to leave a tip?

Is it not much better to think about the query forwarded by my chef friend as an alternative…to pay more for the service and not even think about a tip?

To my mind, this ensures good service. If the service is fantastic, the ambiance is enjoyable, the food is unique and delicious and the plates are clean – I think the eating public would support that business knowing the prices may be 15 – 20 % higher but there is no tip at the end of the meal.
This is how everything else works. I never tip the poor people working at Walmart, standing there hour after hour in a mindless job that must be overwhelming at times. I never tip the guy that changes my tires, the grocery store clerks, the MacDonald’s staff. I don’t even think about it. I have never left a tip at the gallery to help the poor artists showing work who are professional people, often living below the poverty line. I was at an amazing concert that was free yesterday and I never left a tip for the musicians. Now I am thinking I am a total jerk. As for professional services, I am sorry to say I never tipped the surgeons who saved my life and delivered my child. What percentage would that be worth? I never tip the police. I never even think to tip the ambulance drivers, the pool lifeguards and so on. Reporters only receive news tips, and not always as many of those as we'd like.

Of course, the kind of eating establishment where tipping is requested is a higher-end. The staff is more … professional. The restaurant usually has a chef, which to me denotes an expectation that the food I will receive will be more artistry than simple gut-filling. To dine in a restaurant is meant to be an experience. Therefore, we expect to pay more. The more artistry and the greater the experience, the more people are willing to pay … and to tip.

Perhaps, though, like the Medieval patrons – we, too, like to show our wealth and our status by tipping well.

I know this column is to be shared amongst chefs on good old Facebook – the second source of all knowledge (after paNOW.com), so please leave your comments and thoughts below.

Have a great week and, for now, visit our great local eateries with food artisans and leave a nice tip. Those tips usually not only help out your servers, but also the dishwashers, the table cleaners and the chefs.

By the way, the expected tip is 15% of the bill and 20% for excellent service.

Maybe, it would be nice to leave a note as well if you enjoyed your experience as kudos are often as valuable as money.