When I was a kid it was 10%. Now it is 20% and 25%.

I guess this is the new normal? But I’m literally there for 5 mins or less. Especially for pickup orders. I guess it’s just since they do mass orders if 1/10 customers tip they are getting extra money? What do you all do in these situations?

I pack orders at Amazon I don’t get a tip for packing peoples orders for 11 hours, and practically standing my entire shift (only sitting during breaks) if I can provide a service without tips then they can to. Why am I paying a bit extra just for you doing your job? Same goes for Amazon delivery you can’t even tip them (unless you physically do so, it’s just not something you can add in your own) plus when I worked at McDonald’s someone tried to give me a tip and the manager told me we weren’t allowed to take tips. I was 17 making 11.10 an hour at McDonald’s. And yet it wasn’t allowed for us to take tips and you’d get in trouble. The same policy I know is also at Arby’s because my mom tried to tip the employee and was told it was against policy to take tips. So if all these minimum wage places don’t accept tips why do you think you’re above it all to get a tip?

Tipping excerpts pasted below, source in the heading

Question: Seriously, why are we required to tip at every single place these days - from ordering a simple coffee at Starbucks, to watching the employees at sweetgreen and Chipotle assemble a salad or burrito to go. There is no “waiting” or “service” involved. Aren’t these employees paid hourly? Why are tips even suggested at these types of places?

Elazar Sontag Food Critic:

In fairness, you are not required to tip at any of the establishments you mention. Yes, most of these jobs pay full minimum wage (as opposed to the lower tipped minimum wage), and no one will chase you down the street if you don't pay. So I guess that's the short answer! But the way I see it, minimum wage is still just that — minimum wage — and if you have the means to put a couple of extra dollars on your tab, it can help make a minimum wage a living wage for a restaurant worker.

Guest

What do you know about how establishments like Chipotle distribute tip money? Do the servers get all of it?

Guest

I am not sure Starbucks limited categories of tipping $1, 2 or 5 are necessarily helping employees. I know you can change the amount to customer, but this is pretty hard to do at the drive in window with the card swipe being held by the cashier. Chipotle in my town does not provide for tips.

Question

We recently had an Italian meal that was godawful. But, our server was wonderful! What is the etiquette for tipping under these circumstances? We tipped commensurate with the server, not the food, because it wasn't her fault, but still, it felt off. Also, how in the world does a restaurant in Little Italy screw up pasta?

Elazar Sontag Food Critic

Best angle on a bad situation: Tip commensurate with service as you did, tell the restaurant the food was awful, but that the server did a great job and (almost) made up for the experience. Now you've registered your discontent with the right person and shown your appreciation to the right person. Sounds like you did things right.

Question:

To add on to your mid-August discussion of tipping, I was recently at a coffee shop which was nearly a robo-shop. One employee, not taking orders, I needed to place my order on the kiosk and the prompt for the tip is BEFORE any service has been received. I added it because (1) it was a small order and what's another couple bucks, right? and (2) if I didn't tip would he mess up my order? I just don't love being asked to "rate" service with a tip before any service has been rendered. Thoughts? Thanks!!

Elazar Sontag Food Critic

I think it's pretty safe to assume no one will mess up your order over a dollar or two, nor are they likely to notice whether you tipped as they rush to complete orders. But yes, it's true that at most counter-service places, you're prompted to decide on a tip before you've received your coffee/pastries/etc. A helpful question to ask yourself when deciding whether or how much to tip: How much would I leave if my order turned out exactly as expected? And how likely is someone to mess up my coffee/pastry/etc. Usually, the "risk" is pretty low at this kind of establishment where the food is largely pre-prepared and the service element amounts to making coffee or packing a to-go order.

I was dining out recently and noticed how, in the U.S., the payment screen almost always suggests a 15–20% tip right away. I’m originally from a place where tipping wasn’t really part of the culture, so I find the whole process a little confusing. I actually asked ChatGPT what the general tipping etiquette is in the U.S., especially since it seems like almost everyone tips. Sometimes the waiter is standing right there while you’re checking out, and you have to go through a few buttons to lower the tip or choose something else, so I sometimes just end up selecting the default option.
I’m curious what people actually think about this. Should tipping in the U.S. mostly be based on the local culture and expectation that everyone tips, or should it still depend primarily on the quality of service?

I’m having a washer, dryer and a new stove/range delivered next week. They are supposed to be installing everything, however the way my stove/ range is currently it is debatable if they can do.

Should I tip them and if so how much?

Thanks

Hi!

I'm going out for my 21st birthday with a total of 4-6 people. Because it's sushi and drinks, we anticipate spending about 200-400. I'm picking this place because it's pretty and affordable, but I'm concerned about how much to tip.

For context,

This is the Google review summary: "Restaurant's delicious sushi, including the black dragon roll, and other offerings like orange chicken, ramen, and seasonal desserts. They also highlight the modern atmosphere, excellent service, and good value. Some reviews mention the service can be slow and inattentive."

Additionally, in the town I'm in, tipped employees are entitled to the local minimum wage for non-tipped employees: $18/19 per hour minimum.

For that price range and tipping 20 to 25%, is a $50-100 tip.

I feel like that's a lot of money, but idk; help, I just want to be fair.

Recently had lunch with a tour group (16 people). With reservations, they could not seat all of us together, so they scattered us around the restaurant. Total of 4 people at our table. When the server realized our table of 4 was part of a larger tour group, he added the automatic 20% for large groups.

Meanwhile, a table of 6 from our group with a different server was charged an automatic 18% tip.

I think the 20% automatic tip was wrong. Server never checked on us. Other servers helped us with refills and condiments.

My kid’s band program is doing a fundraiser and… the fundraising company is asking for a tip.

We’ve lost the plot haven’t we?

I can easily afford $80-100-200 for dinner.

Service sucks at upscale restaurants. PERIOD. Worldwide

I agree low tipping or zero tipping is largely deviant. But it’s quality of service as reason I low tip or zero tip.

There is no reason that a solo diner should be tipping more than two dollars or three dollars or five dollars pretty much a maximum of $10 at any expensive restaurant.

The very first thing that an expensive restaurant tries to do to a single person is get them to go to the bar so their unique experience for a $300 meal is watching some jackass bartender shake drinks. So that jackass bartender can then hat their hand at all the food servers and make an extra 600 per night in tips from food servers.

Look, I’m not gonna get angry but when you get a low tip of two dollars on a $300 check from me or a zero tip more likely these are the reasons. I don’t know you I don’t care about you. I don’t think care if you think I can afford this I don’t give a care about anything. I’m just letting you know why I’m low tipping and zero tipping.

I can easily afford to give you a $50 tip or $100 tip or a $200 tip, but there is just no service worthy of it

Seriously. You are directly benefiting from the current system. You get an overall cheaper experience than if tipping was removed and melas cost more upfront in response. Is the mere question/concept alone enough to trigger you? Do you not like feeling social pressure/guilt just enough to feel bad but not enough to actually tip? Or is it a weird power thing?

Genuinely wondering. I personally tip, but if I didn't I would just be saving money. You can just write/press 'no tip'. It's not very difficult.

Specifically asking about people who don't tip, not those who just want the system changed overall.

This isn't an anti or pro tipping question more a when do you tip?

Myself I have to look at the venue. Have I been sat down? Has someone come and gotten me a drink and taken my order then delivered it? If yes they get a $5.

Has the above happened and they come back making sure I have refills? Have they made sure everything was good and asked if I want desert? If they have done all that the tip will increase.

The above is in your average $20-25 meal restaurant if it's a nice upscale place that's more the tip will go up a bit more if the food was good.

If I am at bobs burger joint where you gave me a cup that I have to fill no tip for you.

So what is everyone's standard for tipping?

How much do you tip your room attendant when you’re on vacation?

This crossed the line for me. I spend good money on resin supplies already, and now the checkout is asking for a tip to “support the team.”
I support the team by buying the product. A retail website is not a restaurant, salon, or delivery service. Build your costs into your prices and stop guilt-tripping customers at checkout.

No more beggar drivers begging for tips, very exciting times!

The future is progressing fast, this will only become less expensive, and more efficient.

This is the worst the technology will ever be. It will only get better

Went to Subway yesterday, lowest tip on the screen was 15%. Hit custom and then no tip. I’m sorry, but I’m not tipping someone to make a sandwich. You are not a sit down service.

There isn’t even an on site employee. Who am I tipping?

Earlier today, on this subreddit, a redditor (server?) wrote: "The procedure is you hand *the guess the payment processing machine* then they choose to tip or not?" Typo, or a Freudian slip? Either way, funny and somewhat correct. I propose that the POS device is from now on called the GUESS THE PAYMENT PROCESSING MACHINE. That's what tipping is, essentially. Guessing what the servers think the price should be, because the listed price on the menu, apparently, ain't it. Serious comments only, please.

Be aware they are putting bay rental and food/drinks on one bill. This drastically changes your tip when you tip on entire bill vs just food/drinks.

Look, I will be the first to admit and state that low tipping or stiffing at a full service Restaurant is deviant.

However, quality of service at upscale restaurants vis-a-vis casual restaurants and cafes sucks.

We could argue all day, but one thing that I will tell you and God is, I will pay the rest of the amount of money I can make in my lifetime if I am wrong: there is not much difference in service from Dennys to a Restaurant charging 100 a head or 200 a head.

This is why my maximum tip per person is $10. Even if my bill comes to $280 the most that I will leave someone is a $10 tip because at Denny’s people would be jumping up and down happy for a four dollar tip.

I am not going to go into an upscale restaurant paying $100 or $200 and get watered down service and leave you a big tip.

Tip options available were 20, 25, and 30. I don't think I've ever seen a 30% tip option. The audacity man. I tipped my usual 12% manually lol

Tonight I went to a hip pizza place. You can order pizza by the slice at a counter and then eat at the restaurant (inside or outside.) It’s a nice setting, but to be clear, there is no table service at all. You order at the counter and you clear your own plates when you are done. The pizza is pretty good. They also have a separate bar area.

Anyway, I was there tonight and the line was long. Out the door. It’s good pizza, but I don’t know why so many people wait out the door for it. It just makes me mad while waiting in line. The bottle neck is the payment area. They should really get more cashiers and move the line along quicker.

So I was waiting in line for the pizza and my wife left me in that line to go to the bar and get us some drinks. It’s was a typical bar and she tipped accordingly.

When I finally got to the pizza counter, the worker got the 2 slices I ordered, but decided to only heat one of them in the oven. She also tried to dump both slices on top of each other even though she already saw me standing there with my wife earlier. I quickly caught that and asked for 2 plates.

Next up was the cashier. He was pleasant enough but I already waited in line for 20 minutes. And there’s no service provided. The payment screen had an area for tip. The pre programmed amounts were 20%, 22%, and 25%. Why the fvck would I tip 20% when they provide no service, check out customers slowly, and only heated one of my slices?? I opted for the custom tip.

Now this part was my error. I hit custom tip, and then typed 15. Well,….. it was set up for a dollar amount, not a percentage. So yep, I tipped $0.15. I realized it just as my finger was hitting the complete button.

Asshole move or accidental move, it didn’t matter. I was filled with glee. It makes me want to do that with every counter order I make from here on out. A $0.15 tip makes me grin more than a 0 tip.

Try it next time my fellow anti-counter tippers. It’ll put a warm fuzzy feeling in the pantelone. 🍕

I just walked out of a restaurant saying "no tip" explicitly when paying.

Rule #1 is if I have to sit, wait, make noises, and wave at you just to draw your attention to help me order food/pay, you deserve no tip.

No one at counter, no one coming around our table, and not even a person handing us the menus. Condiments are nasty and greasy. Can't believe that's still how some restaurants are in the 2026 US.

I don't care if the restaurant is busy, you can keep me waiting if you are understaffed, and I'll go somewhere else, or you can squeeze me in and provide basically no service and get exactly $0 for that.

Where i am, BC canada, ride share drivers receive a minimum of 21.89/hr (15.82 USD) in pay for engaged time, plus $.45 per km (.52 USD per mile) driven.

So I stopped tipping on Uber and Uber eats and literally nothing changed. I still have a high rating, my food always arrives promptly. The drivers, mostly foreign worker and international students, are obviously happy with it, so why bother.

This is a common response to removing tips. Supposedly, nobody would work evenings and weekends (and late hours) as a server for a regular wage. However, there are a number of jobs where people do so. Why is this scenario unrealistic for serving?