The topic for this week — tipping — is one that I’ve wanted to address for some time but have been afraid to because there are so many different rules and personal opinions on the practice.
First of all, this column is largely about tipping etiquette practiced in the United States, which is much different from many other cultures.
The following information about the history of tipping in the U.S. is mostly from an article I found on TripSavvy.com, which got its information from a book by Kerry Seagrave, “Tipping: An American History of Social Gratuities.” (Find the article by clicking here)
In 16th century England, visitors to manors who had servants were expected to pay a small amount called a “vail” at the end of their visit to pay for the extra work the staff did to accommodate them. Tipping spread to other commercial establishments in England, and tipping was not common in American before the 1840s. After the Civil War, newly rich Americans were able to visit Europe and brought the practice back to the states.
By the 1900s, tipping in the U.S. was expected by those in the service industry, though there was some backlash and in 1904 the Anti-Tipping Society was created in Georgia and six states passed anti-tipping laws. These new laws were hard to enforce and by 1926 all were repealed. In the 1960s, Congress decided workers could be paid a lower wage as long as a portion of their pay came from tips.
According to the United States Department of Labor, the Fair Labor Standards Act says the employer of a tipped employee is only required to pay $2.13 an hour in direct wages if that amount plus the tips received is at least the federal minimum wage (currently $7.25 per hour), and the employee keeps all tips. If their tips combined with $2.13 per hour does not equal the federal minimum wage, the employer must make up the difference.
Some are critical of the practice of tipping because it has become a mandatory part of many service jobs, but there is no way to ensure people tip and the amount one tips can be based on sexual, racial or appearance prejudices.
I know personally I probably tip more than might be expected and it is never based on quality of service because I’d feel guilty if I didn’t. I think it’s idiotic that customers are expected to pay the difference in a person’s paycheck, and servers should not have to carry the worry that someone will stiff them. When you don’t tip a server, often other members of the staff such as busboys and washroom attendants are stiffed as well.
One interesting thing some restaurants in the U.S. have been implementing is a no tipping policy, and restaurant staff are paid at least the minimum wage and prices are adjusted to be able to accommodate that. In my opinion, I think this is the way to go and I’d much rather pay a bit more for a sandwich if it ensures someone is getting paid the correct amount.
My viewpoint aside, there are many rules of etiquette associated with tipping workers who have provided you a service. Much of this information came from “Emily Post’s Etiquette — 18th edition.”
• When at a full-service restaurant, tip about 15 to 20 percent on the pre-tax amount. At a self-service place, like a buffet, tip 10 percent.
• Tip a bartender about 15 to 20 percent if you have a tab for drinks. If paying for drinks individually, $1 to $3 per drink depending on the difficulty of making the drink.
• For hairdressers or barbers, tip about 15 to 20 percent of the total haircut. Do take into consideration the length of your appointment. For example, if you are getting a dye job or perm that took up your hairdresser’s seat for three hours, you may want to tip more for the loss of business. Also, some salon owners will not accept tips, so when in doubt you can ask a receptionist.
• For food deliveries, tip the driver about 10 percent on the bill, and a bit more if you have a particularly large order.
• Tip a coatroom attendant $2 for the first coat and $1 for each additional coat when you pick up your belongings. Tip a washroom attendant at least 50 cents for keeping it clean and in good order.
• At nice hotels, tip a doorman $1 to $4 when he hands your bags to a bellman, hails a cab for you or loads your luggage into a vehicle. Tip a bellman $2 to bring your bag to your room, and an additional $1 for each bag. When you leave your hotel room, tip cleaners $2 to $3 per night you stayed, and leave it in the room where they will see it.
• During the holiday season, it is customary to thank people who have regularly served you throughout the year, such as letter carriers, trash collectors, cleaning person or regular babysitters. The size of the tips varies by how often they perform a service, but going online to search what other people do it a good idea.
Those are just some of the many rules for tipping. Overall, if someone performs a service for you and does it well, do not hesitate to give a tip. If they can accept it, they will, and if not, they will decline.
If you have an etiquette question or would like to submit a topic for discussion, please email me at [email protected]. Until next time, mind your modern manners.
