After ordering my ramen at the front, the cashier turned the tip screen towards me. I expected the tip to be automatically set to 0 percent since I had to walk up to order and I would have to go up to the counter to pick up my food. But no, it was already set at 15 percent.
American tipping culture is simply out of control. Self-checkouts and even simply picking up a boba drink prompt a gratuity. I feel as if there are so many different social norms and expectations that it makes it difficult for me to know how much to tip and whether or not to leave a gratuity at all. Most times, tipping feels like an obligation. In front of the worker who served me, I felt “guilt-tipped” into leaving a tip.
An added gratuity to my meals also creates a significant amount of extra expenses for me. I feel as if I’m the employer paying the waiter or cook. When I eat at a sit-down restaurant with my relatives from Asia, they always question why I leave so many tips. I really don’t know how to respond to them other than the fact that I’m expected to and that I don’t want to be labeled as a cheapskate.
I believe that the American restaurant service industry should shift towards a low to zero tip standard like other countries such as Europe or Asia. To accomplish this, the service industry must pay their employees adequately. The root of the problem is that service workers are paid too little and tips seem to be the only solution to compensate for such a low wage. With higher wages, service workers would not be expecting a tip unless their service was extraordinary.
I acknowledge that such a shift would create major expenses for small restaurants and corporations alike. However, if this tipping issue continues to persist, customers will eventually resort to take-out or cooking at home rather than going out to eat. I find my family to be victims of this burdensome culture as we prefer to order take-out or cook at home.
Excessive tipping must be addressed promptly before our service industry and customers suffer more. Employers should be held accountable for paying their employees reasonably and enough so they can support themselves. As an avid food reviewer and eater, I hope tipping doesn’t push me out of what makes me happy.
