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This is strange and not at all how I think about tipping. I tip if the service can be a differentiator (servers, bartenders, baristas at smaller coffee shops).
by 121789 8y ago
This is strange and not at all how I think about tipping. I tip if the service can be a differentiator (servers, bartenders, baristas at smaller coffee shops). If the person is just giving me change and handing me some food/drink and barely interacting with me, a tip really isn't warranted IMO.
- pbiggar 8y agoTry to think of the tip as less of a "service charge for a job well done" and more of a tax to benefit those who aren't as well paid as you are.
- 121789 8y agoWhy would I think about it that way? That is the exact attitude that I do not want prevalent. I actually LIKE the tipping system for the traditional service-heavy jobs like the ones I mentioned, because it separates the product and service. I think that makes sense and I generally tip at least 20%. Generally the servers I know agree with this, although there might be some survivorship bias. With other jobs (e.g., a cashier), the position is more of an operational necessity for the employer than it is a differentiator for the customer, and in that case, I'd like to see the employer responsible for higher wages even if that means higher prices. I do not see that happening if they are let off the hook by guilt-ridden customers deciding to tip every single employee at every single transaction.
- ApolloFortyNine 8y agoNo thanks? I'm buying coffee, not donating to charity.