Introduction to Tipping
Frank Sinatra was known for giving servants crispy $100 tips. That was a long time ago when a hundred dollars really meant something. What are the rules for tipping today and why are customers confused? Many people would not think twice about tipping a waiter in a beautiful restaurant, the hairdresser, a good bartender, or the porter with heavy luggage through a busy hotel. These are situations with clear, longstanding norms in many countries.
The History of Tipping
Most historians agree that the tip began in medieval Europe, with aristocrats serving or those who have processed their land expenditure. The idea in Europe disappeared until the 19th century, but had arrived in the USA. It was later exported worldwide. Today, people tip for a number of reasons: to feel better, to impress others, to compensate for a dark payment of the service relay, or because they are asked.
Motivations for Tipping
Tipping is primarily driven by motivations to help servers or reward good service. Others state that they have a perceived obligation to tip. Still, others are interested in self. These people state in order to gain or maintain future preferred service or social approval.
Digital Tipping: How Did We Get Here?
Now the new technology is changing how and where tips are expected. In the past, a few dollars were left on the restaurant table, or a small change in the tip glass next to the cash register were put. Increased maps of maps, apps, and touchscreen payment systems have added tip options and more confusion for customers.
The Design Not to Decide
If customers are presented with prepared tips of 15%, 20%, or 25%, what should they do? Just hit one of the buttons and bring it with you, take the time to add your own amount, or leave nothing while looking directly at the cashier? Customers often simply choose a preset tip option instead of holding up the line. This gives tech designers a great influence on the tip.
What Do Tippers Actually Think?
A survey in the United States, Great Britain, France, Germany, Denmark, Sweden, Spain, and Italy showed that the overwhelming majority of restaurants in these countries showed 5-10% and not much more. The United States was a runaway with two-thirds of tippers who received 15% or more. The survey also showed that many Americans would leave a tip in a restaurant despite poor or terrible service.
A Few Tips for Tricky Situations
How do you deal with this new culture? First, know where you are. What is the local situation and how are the employees paid? Do you earn a minimum wage where a tip is a bonus? Or do you get a much smaller sub-minimum wage and therefore rely on tips to subsidize your payment to take away? Second, take the time to understand the system. As soon as you know the local standards and the wage situation, you can deal with the actual typing technology.
Conclusion
Tip not out of guilt. Feelings of guilt leave a bad impression on customers, make them irritated by the request, and are less likely to return to the same establishment. The last resort to avoid confusing or unexpected tip inquiries should be considered to pay with cash. In this way, everything is in your hands – even when it comes to a brand new $100 bill.
