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Over-Expectation of Tipping These Days!

Just Want to Talk | Last Active: Jul 21, 2023 | Replies (27)

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@lauralouisenelson

In European restaurants, and I don't know about other services, the tip has always been included in the bill, 20% I think. One is welcome to leave more if they see fit. We've begun to follow suit in the U.S. While tipping for these various services is an automatic for you or me, such is not the case with many, and they leave little or no tip to people who make very poor wages and depend on the tip. I think this is a reason why tips are now imposed. Where I live, near the Canadian border, our businesses depend on Canadian tourists to survive (which made things really difficult when the border was closed to most people during the worst of the pandemic.) But the point is that Canada uses the European system, where tips are included in the bills, "service compris". So what was happening is that many of our Canadian friends, accustomed to their tipping system, assumed tips were included on our side of the border, and left no tip, because they thought they had already tipped. This and the fact that many do NOT have your tipping ethics left our service staff, who depend on those tips to make close to a livable wage, in a bad spot financially. I support having the tip included, for these reasons, it makes the system more universal and consistent and the employees more likely to make a livable wage. I agree that everyone's living expenses have gone up, leaving many of us strapped for cash, service providers included. I feel like if you have the money to go out for dinner, have your nails and toes done, an automatic 20% gratuity is not going to hurt you as much as it will help those providing these services to you. Thank you for always tipping. You can always leave more if the service is great...

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Replies to "In European restaurants, and I don't know about other services, the tip has always been included..."

Tipping in Canada is scattershot, there is no universal "system." Europe is the same. I have been given to understand that tips are never for the wait staff -- management and owner take a cut, as do the chef, headwaiter, bus boy, etc. When I see "service compris" or a specified tip, I know my waiter will only see a fraction of it, so if they were truly outstanding I slip them cash and leave it to them to share or not.