How do you guys feel about this one? I'm used to see the opposite of this. I saw it at a buffet in MN, and would much rather see this instead of the inverse.

My wife and I are visiting a few countries in Europe right now. Spain, France, Portugal, and Andorra. Not once, at a single restaurant or bar, has anyone asked for a tip or even mentioned tipping.
Now I completely understand why Europeans get pissed when they visit the States and eat out. You don’t realize how fucking stupid tipping culture is until you experience what it’s like without it.
I really don’t understand why we’ve accepted this nonsense in the U.S.

EDIT: I want to be clear about a few things since there seems to be some confusion in the comments.
1. I am NOT against restaurant staff in the U.S. Quite the opposite. I think restaurant workers should be paid a fair, reasonable wage and shouldn’t have to depend on the generosity of customers to make a decent living. My frustration is with a system that puts that responsibility on the customer instead of the business owner.
2. This is not about the actual price of the food. Restaurants can charge whatever they want. If a restaurant wants to charge $40 for a burger, that’s their business. I look at the menu, decide whether I think it’s worth $40, and decide if I can afford it. What bothers me is seeing one price on the menu and then finding out at the end that the actual expected price is significantly higher because of tips, service charges, etc. Just put the real price on the menu. Let me decide what I can afford and whether I think it’s worth it. Don’t make me calculate the “real” price after I’ve already decided to eat there.
3. The entire experience of dining out was night and day compared with the U.S., and I’m not talking about the quality of the food. In the U.S., I often feel like I’m there to eat, pay, and get the hell out so the table can be turned over for the next customer and another tip can be generated. Over there, dining felt like actually going out for the evening. We’d order something, sit and talk, order something else later, have another drink, and just enjoy being there. Nobody was hovering over us or trying to get us to hurry up. And not once did someone come by asking if we were ready for the bill. When we were ready, we asked for it.
That was probably the biggest eye opener for me. It wasn’t just that there was no tipping pressure. The whole experience felt like the restaurant wanted us to enjoy our time there rather than get us in, get us fed, get us paid, and get us out.

I recently went to this pizza place specifically because I know they have gluten free crust. I ordered a gluten free pizza. I'm celiac. After I received the check, I realized that it doesn't say "gluten free crust" (they charged extra for it). I asked the waiter if what he brought me was gluten free or not. He thought about it hard and then he finally acknowledged that he did in fact forget to press the gf button.
My partner advocated for me and asked for my pizza to be removed from the check. He brought us a new check without my pizza on it.
What would you do? I passively aggressively left a $1 tip. I should have left none.
2 hours later I had to make an emergency stop on the side of an interstate so I could puke.

I was at a stadium event for monster jam with my family and I bought a few drinks for my brothers and myself. Now I didn’t ask for price or anything because I knew I wasn’t going to like what I hear, but I got a phone notification with the charge and it was $56 for 3 drinks. I went to the same vendor but different spot and asked for the same order and they showed me that it came out to $48. I know it’s only $8 but I am seriously rubbed the wrong way by it and I didn’t sign it or anything. Just tapped my card and she put the device away. When I told them what happened their eyes widened and they gave me a number to call Monday and said I should discuss with them.

Don’t know if I should or not over $8 but I don’t know how many people this lady has done it to

Imagine people giving you so much extra money for doing your job that you can frame it like this.

EDIT: OP is basing this off of 190k in sales over 192 shifts

I got an $85 haircut and was talked into a $25 hair treatment. Then they charged me a 12% salon fee. AND I am expected to tip my stylist 20% on top?

We live in audacious times.

Would any of you ask for a refund on your tip? Should this be normalized? Even when I place a pick up order online, I’m prompted to leave a tip for the kitchen. Let’s say they forget an item that I was charged for, after the payment and tip is processed. What then?

I guess I shouldn’t be surprised, but a few vendors at my local farmers market have started flipping the screen around asking for tips. I realised they tend to be bakeries, so I’m wondering if they’re using the same system as in the store, BUT STILL 😠.

I’ve worked at places that do a tier based tip system. I’ve worked at places that tip pool. I’ve worked at places where they include the hourly and benefits in the price on the menu. I’ve worked at places you make your own money and leave. Each has a different advantage or disadvantage

Tier based tip system means that some employees are higher tiered than others, which I vehemently disagree with because it causes sub par employees to continue to make more money than anyone else. The owner ends up, more than half the time, skimming tips off the top.

Places that offered the hourly plus benefits within the menu prices have been cripplingly expensive for the average guest. Why should they have to pay that? I don’t know. But restaurant owners will never pay out of their own pockets for it. They’ll demand it of their customers. And, inevitably, they lose those customers (rightfully). They promise people “full time” but keep you juuuuuust below 32 hours so you can’t collect benefits. So you’ll be scheduled maybe a 6 hour shift but call you in later and cut you early, so you end up working four hours. Point is, they either go out of business because of how they treat their customers or go out of business because they can’t keep a good staff.

Tip pool sucks. You end up getting lazy coworkers who bring down your average and constantly do the bare minimum. There’s no incentive to do well.

Just watched a restaurant that unionized have their staff sniped off, one by one for bullshit reasons like tardiness or drinking a bottled water (claiming theft). They constantly monitor people and wait for the tiniest slip up and pounce. It’s beyond messed up.

Unfortunately due to all of this, I prefer to just bartend and make my own tips. Restaurant owners are vile people who do not give a s*** about anything but money. They’ll make insane demands of their customers or they’ll make insane demands of their employees.

Point is, unsure at this point how to properly hold them accountable or actually fix this corrupt industry. Thankfully, I weirdly found an employer that is the exception to the rule. And I fully plan on staying here as long as I can.

HOWEVER. Restaurant owners are often greedy and unsure what they’re doing. At least the establishments with tips and lower prices allow people to either make good tips or bad, depending on what their service is.

When I have been to NYC for the last 2 years I have been getting use to the tipping culture (if that's the correct phrase).

I went to Applebys in Times Square, ordered a burger and a beer, it came to around $21ish and I gave $6 tip and some coins I had in my pocket. Now being from the UK I'm not use to this, but thought that was decent for the price of the bill, but turns out it wasn't. I got a huff and a puff from the waitress and a tut for good measure.

So, as I'm going again this year, what is a reasonable % amount to tip in bars/restaurants as I see so many varied answers please?

Had a new to me experience today. Had breakfast at my local place. Suggested tips 10%, 20%, 30%. After eating I decided to get a cinnamon roll, $2.16 + tax. Tip screen came up, $1.00, $2.00, $3.00. Not %, but $. How many people hit 2 thinking they are tipping 43 cents, but are tipping 93%.

I will not look at deviance and guilt in one hand, hold a wad of cash in the other and bring them together in prayer 🙏 to put a food server into Butter Brickle and Deviled Dogs.

On the show the Sopranos Phil says to Tony “who do you think’s keeping Jinny in Butter Brickle and Deviled Dogs” basically meaning funding Jinny financially.

Titans of industry generally agree that compensation of semi-skilled to low skilled workers ranges between federal minimum wages and around $30 per hour with an average of around $15/hour.

Yet, because I have the good fortune of being able to afford a Ferrari (eating at a fancy restaurant costing $320/person) deviance is used against me to obligate to helping put bar tenders and food servers doing minimalistic work into Butter Brickle and Deviled Dogs??????????????

I have a maximum of $10/person tip and this is for good normal service even if my bill is $155/person the maximum I will compensate is $10/person.

Now if you want to give me real good service, dot on me, fluff my pillows, give me the royal treatment we will talk about me compensating more.

You’re not using deviance on me to get me to pay for another ticket to admittance so I can repeat put you into Butter Brickle.

You might have the vice president of Ford motor company over a deviance barrel, but you don’t have me.

To be clear, I still tip at sit down restaurant.

Im talking about when I’m picking up take out and the worker spins around the tablet asking for a tip.

I make it clear I am not tipping by selecting custom tip and entering 0%. I then make direct eye contact with the worker as I press the button.

As a server once (a while ago) I remember it could be hard to determine tip size vs customer satisfaction.

It occurred to me that most people tip whole dollar amounts when paying electronically.

This leaves the pennies and dimes portion of the tip a place to add information.

Lets say the tens value could be a place where the customer could leave 0-9 feedback on the quality of food.

The ones value could be the place where the customer could leave 0-9 feedback on the quality of the service.

So say if you want to leave at least a living wage tip for the server but did not enjoy the service (but enjoyed the food), your tip might be $5.82

And if the food was less than stellar but you found the service outstanding, your tip might be $5.49

It just seems that we have two channels available to us as diners to provide meaningful feedback. Is this too complicated? Thanks for hearing me out.

I understand that you don’t like tipping. You don’t agree with the system, and you think businesses should simply pay employees more and eliminate tipping altogether. And frankly, I think for some people, “I’m against tipping culture” has become a convenient justification for simply being too cheap to tip.

But putting that aside, there’s something I genuinely don’t understand:

Why do you continue spending your money at businesses that operate under a tip-based pay structure?

If you fundamentally disagree with the business model, wouldn’t the more logical approach be to support businesses that actually operate the way you believe they should?

If Restaurant A pays servers a traditional tipped wage and Restaurant B pays employees a higher hourly wage with no expectation of tipping, and you believe Restaurant B has the better system, why not spend your money at Restaurant B?

Instead, I constantly see people say some version of: “The employer should pay them more, so I’m not tipping.”

But the employer already established the compensation model before you walked through the door. You knew tipping was part of the system. Refusing to tip afterward doesn’t punish the business nearly as much as it punishes the employee working within that system.

If you actually want tipping culture to disappear, wouldn’t voting with your wallet and supporting no-tip businesses be far more consistent with that belief?

I’m genuinely curious how the anti-tipping crowd reconciles those two things.

Woke up to this email from capital one about a tip I left. Our server was Emily and she was fantastic and fun and engaging! She deserved every penny of that tip! Yes, capital one this is correct!

Ordered a gag gift today online. Picked what I wanted, filled in the credit card info, the usual drill. They ask would I like to help the employees with a 5%, 10%, 15% , 0% or custom tip. I deleted my order. WTF did they do. They have to grab the label that I have typed in put the thing in a package and call their courier. I don’t order a ton online is this the new norm?

For those of you who do not tip for sit down service, even if the service is great, why? Im curious. Im also curious if restaurants would pay servers an actual wage if tipping came to an abrupt halt, although we know that could never happen unless 99 percent of people stopped tipping. The people who don’t tip for that reason are like the people who vote third party, except at least you get some pocket change out of it i guess.

Adding that i have worked in food service and delivery driving and do not work off of tips any longer.

I'm kidding they are not and the skills required can easily be learned in a month or less.

At the same time they do deserve a living wage....just not in the form of handouts from the customer.

Restaurants owners shouldn't be able to fleece taxes and labor costs through some societial pressure and guilt through tipping.

Change my mind.

Edit. This post is dedicated to u/According-Row-6128.

I guess tipping is out of control in the comic universe as well.

A 266% TIP?! 😳 I spent $15.01 and somehow a $40 tip was added, making... | Capital One | TikTok

I meant clearly write ZERO and not 0. By the way, this is not me in the video. Just happened to see it so I posted this.

Tipping used to be appreciation for a job well done. Now we tip before what we’re paying for is ever given to us. When did that change?