Tipping is an essential part of American society. At restaurants across the country, servers rely on tips as a sizeable portion of their income.
Is this practice equitable? Is it an issue worth considering? We can save that for another time, since currently tipping is a part of the dining experience. Whenever you dine at a restaurant, your server will undoubtedly anticipate getting some sort of monetary gratuity.
Gratuities are often based on the quality of service and food. An 18% tip or a 20% tip is typically considered to be an appropriate amount; however, some people opt for more – or less – depending upon their experience. Unfortunately, there are those that choose not to leave anything at all in terms of compensation for servers.
On TikTok, a server railed against the “bad” tippers who leave lower than 20% tips. He made it clear that no matter how expensive the bill is, leaving less than $40 (or 20%) isn’t acceptable or ‘cute’. To help viewers understand what constitutes an appropriate tip, he went above and beyond to explain how anyone can quickly calculate their own tip percentage.
@blazikenben Tip ur fucking servers #server #serverlife #serverproblems #restaurant #restaurantlife #serviceindustry #tips #tipyourserver #fyp #foryou #foryoupage ♬ original sound – Ben Raanan
Unfortunately, the reception to this server’s post was not as favorable as he had anticipated. As one viewer commented: “we always tip 20 but this video rubbed me the wrong way. It’s what I WANT to give not HAVE to.”
Another person said, “I’m so tired of servers being sooooo entitled, INFLATION EFFECTS US ALL.”
Another commented, “I tip when the food is good and the service is above and beyond. You aren’t entitled to a 20% tip, if you don’t like it then get another job.”
An individual noted that providing a “50 plate vs a $8 plate is not more work for you.” The server responded, “To spend $50 at my place people have to get multiple things = more work.”
A sizable portion of commenters felt “A tip should be appreciated no matter the amount” and “tipping has gotten out of hand.”
Is it reasonable for waitstaff to anticipate a 20% gratuity? Wouldn’t it be in their best interests if employers simply increased their wages rather than having them depend on tips from customers? How do you determine the amount of your tip when dining out?