{"id":1351,"date":"2022-02-14T04:15:54","date_gmt":"2022-02-14T12:15:54","guid":{"rendered":"https:\/\/lenpenzo.com\/blog\/?p=1351"},"modified":"2024-05-25T10:45:27","modified_gmt":"2024-05-25T17:45:27","slug":"tip-inflation-blame-2","status":"publish","type":"post","link":"https:\/\/lenpenzo.com\/blog\/id1351-tip-inflation-blame-2.html","title":{"rendered":"Tip Inflation: We’ve Got Nobody to Blame But Ourselves"},"content":{"rendered":"

\"waiter\"<\/a>In the US, tipping is as American as apple pie<\/a>.<\/p>\n

As a kid I remember going to restaurants with my folks and figuring out the tip for Dad. And he obliged me almost every time simply because he knew I loved to do that sort of thing. His rule was 10% for poor to fair service, 15% for good service<\/a>, and 20% for excellent service.<\/p>\n

In fact, for as long as I can remember, the accepted tipping guideline for good restaurant service in America was 15%. Not any more. That standard decisively shifted around the turn of the 21st century. In fact, the standard moved so much so, that 20% has become the unspoken expectation today for merely average service.<\/p>\n

Until recently, one restaurant I typically frequent offered a handy “tipping guideline” at the bottom of each meal receipt showing suggested tips of 15%, 18% and 20% — supposedly for fair, good and excellent service. However, my most recent bill from there now includes suggested tips at 18%, 20% and 25%. Ridiculous.<\/p>\n

Oh yeah, Len? You’re a pathetic cheapskate. Just like your dad.<\/em><\/p>\n

Sorry, but I don’t think so.<\/p>\n

I realize my opinion doesn’t endear me to the great majority of American servers — but my recollections regarding tipping standards are backed up by the Wall Street Journal<\/em>. They report that the standard tip for servers<\/a> was 10% in the 1950s before it climbed to 15% in the 1970s.<\/p>\n

Unfortunately, that 50% raise in the standard wasn’t enough to arrest the tip inflation. In 2014, Bon Appetit<\/em> proclaimed<\/a> that “20% is the new 15%.” And the Huffington Post<\/em> has boldly suggested that restaurant tipping of 25% to 30%<\/a> was becoming “the new normal.”<\/p>\n

What?<\/em><\/strong><\/p>\n

It makes me wonder if tip creep will ever<\/em><\/strong> end. If not, our great great grandchildren will be coughing up a 50% tip for average service (and 60% if it is excellent).<\/p>\n

So why are tipping rates continuing to climb?<\/p>\n

Well, the Wall Street Journal<\/em> provides us with an intriguing clue, based upon a theory posited by a Cornell University professor who studies tipping: Most people give excessive gratuities to make a good impression on the server. Likewise, most people tend to leave average tips for poor service because they don’t want their server to dislike them.<\/p>\n

Let me repeat the professor’s last point: Most people tend to leave average tips for poor service because they don’t want their server to dislike them<\/strong>. <\/em>Really?<\/p>\n

Talk about upside-down psychology.<\/p>\n

Over the slow march of time, that attitude not only encourages tip inflation, but it also fosters an entitlement mentality<\/a> in the restaurant staff. After all, why break your back to provide excellent service when you can slack off and still get a 15% tip from weak-kneed customers who are afraid of “insulting” their servers?<\/p>\n

Never mind that it’s the customer<\/em><\/strong> who should be insulted after spending their hard-earned money, only to have it ruined by poor service.<\/p>\n

The truth is, when it comes to tip inflation, we have nobody to blame but ourselves.<\/p>\n

On second thought, I blame all of you<\/em><\/strong> because, frankly, I don’t think that way. I always provide 15% for good service, and 20% for excellent service — and if my server is truly<\/em><\/strong> extraordinary, then 25%. But for those very rare occasions when I get fair or poor service, I give 10%. Hopefully, the smaller tip will encourage him to do a better job next time. And if that happens to tick him off — well, I don’t really care.<\/p>\n

Neither should you.<\/p>\n

Think about it: We usually patronize sit-down restaurants because we’re hungry and looking for a relaxing evening away from the kitchen — not because we’re trying to gain a few more “friends.”<\/p>\n

So why worry about a server disliking you for dispensing a poor tip that properly reflects upon their lousy service<\/a>?<\/p>\n

Besides, don’t you have enough friends already? In the off chance that you don’t, drop me a line. I’ll be happy to friend you on Facebook.<\/p>\n

Photo Credit: ralph and jenny<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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