Why Do We Suckers Tip?

Gunny G's Globe and Anchor Sites & Forums! ^ | 27 September 2003 | Dick Gaines

[gunnyg]

Tip means To Insure Promptness, or Tips, To Insure Promt Service... Numerous writings regarding the history of "tipping" would indicate that tipping came about centuries ago, and was paid up front to insure prompt service subsequent to you providing a gratuity. Now, the gratuity is paid after the fact; just another aspect of how backasswards things have become.

Gone are the olden days when the innkeeper's daughter was the servant administering to weary travelers at wayside inns. But today, tipping has grown into an institution unto itself, and we are "conditioned" to this with obedience, and without question, no resistence, not so much as a whimper.

In fact, we Tip with extreme loyalty and pride, as we do paying our "taxes"! Anyone who dares voice an opinion contrary to tipping, is immediately attacked by tippers--the majority--therefore, mob rule prevails. Recently, I chanced to post some of my thoughts on the above to a Internet bulletin board, and was lambasted unmercifully as a tightwad, flake, and just plain mean-spirited (where have I heard that b4?).

Some of these irate responses came from enraged waiters, waitresses, etc. (excuse me, "SERVERS") who felt that they were entitled to tips, since their employers paid them below minimum wage and they needed the tips. I'm not sure that is even so and/or legal.

Others stated that they certainly would not take another job at higher pay and have to pay taxes on that pay, ending up w/less in their pockets; whereas otherwise they did not report their total tips, etc. Hmmm...

This topic is not limited to servers, etc. Today, everybody under the sun seems to be an eligible tippee and expects a tip--and big ones too.

If you are inclined to respond/post on this board, please attempt to do so with the big picture in mind, and not personally biased, e,g., as you would if you just happen to be one of the countless tipped/insufficiently tipped servers, taxi-drivers, bellhops, etc., etc. You may respond/post on any or all of those things mentioned above, and/or related information, questions, answers, etc.

Actually, I may have been motivated on this topic after reading an article on the Internet (by a U.S. Marine, moonlighting) who was badmouthing consumers in general for thinking that they should pay only the traditional 15% tip--this arrogant xxxxxxx was sure he had more coming him, and, indeed, was irritated/enraged that some were daring enough, depriving him of his due.

Personally, I am damned sick and tired of "servers" kneeling at my table, referring to me/us as "you guys," and hearing their "sorry bout dat," (which means xxxx you!) And what really pisses me off is when I'm sitting on the end in a booth, and some jerko waiter stands on my outboard foot w/his size 12 gunboats! No, I'm wrong--what really pisses me off is sitting there waiting for my check so I can get the hell outta there, after being pestered to death from the time I was seated with service above and beyond, only for them to disappear when it is my desired time of departure--this is when they show up after you finally catch their attention and wave them down, and they still pressure you to order desert after you ask for your check! Then, if you want change, there's another wait till they come back again.

Don't get me wrong--I am not opposed to tipping because of the above listed grievances--I am opposed to tipping in principle--I work for my pay like most others--and I don't expect/demand a handout. I just thought I would pitch my favorite bitches here while I'm at it, since the opportunity presents itself.

[The Coopster]

He's the author. And don't expect a reasoned response.

[Cronos]

Socialist?? A fireman saves lives, he should be compensated adequately for putting his life on the line, you don't tip him after he's done his work. A wiater/waitress provides a needed service -- it may not be in the same line as a fireman but it's needed and they should be adequately compensated.

[fortaydoos]

Exactly what I was thinking! And he seems to be drawing the same general reaction, the cheap bast*ard.

[wimpycat]

That may explain why I've hardly ever had a bad experience in a restaurant. That's not to say I put up with waiters with a surly attitude, because they'll get a piss-poor tip (which sends a stronger message than leaving no tip at all). But any problems of that sort weren't brought on by anything I did, and in any case it happens to me very rarely. I'm nice and very understanding, especially if the place is understaffed. (How many of us have had to work twice as hard and run in ten different directions at once, and put up with customer complaints about delays because somebody else didn't show up for work?) and I get good service in return, in spite of being short-staffed, by grateful and apologetic waiters.


This sort of thing, how you treat people who wait on you, including wait staff, bag boys, checkout girls, cab drivers, bellhops, bank tellers, etc., is not a political or economic subject; not for me, at least. You can tell a lot about a person by the way they treat people who wait on them.

[Jeff Gordon]

it is even more reason to help them.

The difference between a 15% and a 30% is not going to make the slightest difference in my life style. That same difference can make a big difference in the life sytle of those who serve us.

[FourtySeven]

My how the brainwashers have succeeded. If you pay extra our of fear, then you have been extorted. The brainwashing and political programming is blatantly obvious on this thread. Waitron, waitperson, pay so they don't spit or piss on your food...Argh!

It may be brainwashing, but sometimes, the "brainwashed" approach is the best, when it's reality, and nothing can be done about it. (Please note, I'm not excusing such behavior)

Sadly, there's little that can be done about this "fact of life". There are many "honest" waitrons out there, but it only takes one to "hock" into your food, to truly make it an unenjoyable experience!

Along such lines, and beyond "tipping", WOE unto ANYONE who complains about the quality of food at a fast food place! Or makes a "special order" for such food! GUARANTEED loogie in your burger, right there! Number one rule of fast food joints anywhere: NEVER complain about your food, and NEVER special order anything.

Again, not an excuse for such behavior, just the reality of the situation.

[Jeff Gordon]

He's the author.

Oops.

[BluH2o]

I am damned sick and tired of "servers" kneeling at my table, referring to me/us as "you guys," ...

Hey ... sounds like you've been spending to much time at your local "Outback Steak House". The kneeling at the table routine irks me as well ...

[mtbopfuyn]

However, everyone here has omitted one reason for poor service - namely the attitude of the customer. Treat the server rudely, and you get what you deserve.

Um, perhaps no one has mentioned it because that's not part of the equation. The owner hired the waitstaff to *wait* on the customer. He didn't hire them to treat the customer in any other way than politely. Short of a customer distrubing other customers, the staff are obligated by their job duties to treat him/her cordially and even in disruptive situations should handle the situation with grace. Ya know, there is a reason why there has been an increasing number of discussions of late regarding tipping. Perhaps it's time for waitstaff to take notice.

[visualops]

I wasn't saying the 8% should be some sort of guideline for reporting. The issue is in the expectation on the part of the IRS. In my mind there is a fundamental problem with the tax collector assuming one ought to have made a particular amount of money. I once worked in a chain restaurant (lunch crowd), where the tips averaged 5-10%. This was simply the public's perception of this place, it had nothing to do with level of service. I quit after 2 weeks. I'm afraid the days when waiting tables or tending bar were a good way for a student or "under-educated" person to make a decent living proportionate with their level of effort are long gone (I started waiting tables before they changed the tip laws). I do know there are some server jobs that are careers- I've worked cocktails at places where the servers on the floor earned $200+ on a weeknight. However, there just aren't very many of those jobs.

[A. Pole]

How about we just eliminate the Min wage and pay people what they are worth regardless of profession.

"Worth" by what measure? If the labor is treated as a commodity, it will lower the wages to the subsistance level (or below for some limited and turbulent time). This is how the invisible hand of the free market works - it makes people/commodities as cheap as possible.

[P.O.E.]

I always tip in cash, never on the credit card. What they claim to the IRS is their business.

[southernnorthcarolina]

I don't particularly like the tipping system, but it is the system (in fact the base pay of most waiters, waitresses, bartenders, etc. is based on the assumption that they'll receive tips), so I play the game, and I try to be "fair": a larger tip for prompt and attentive service, a smaller one for poor service. I tip more on a percentage basis on "dollar beer day" at my local bar; the waitress works just as hard to bring six $1 beers to our table as she does to bring six $4 beers.

One recent tipping trend I don't participate in is the "tip jar beside the cash register" routine in coffee shops, bakeries, and the like. Tipping in places where you go to the counter yourself to place your order, and clear your own table when you're done, seems to me excessive.

I don't like the tipping system, because inevitably, some schmucks will be paying less for their meals or drinks than I will, because they will stiff the waitress or bartender. I'd much prefer that establishments raised their payscale (and, of necessity, their prices), and banned tipping. But that won't happen, so I'll keep playing the game. At least, as a good tipper, I get good service in my "regular" establishments.

[ladyjane]

Why would you return to a place where that potential exists?

That potential exists in every establishment. Remember the country club where Jesse Jackson worked?

[Grit]

"Worth" by what measure?

By the same measure that everything else is (or should be) measured: individual performance.

If the labor is treated as a commodity,

That is the opposite of what I am saying. Labor should never be treated as a commodity as the Minimum wage laws dictate. But as a mutually beneficial contract between employees and employers. This, of course, will not happen because too many have the entitlement mentality.

[A. Pole]

A fireman saves lives, he should be compensated adequately for putting his life on the line, you don't tip him after he's done his work

The best free market system was in the ancient Rome. Fire squads were negotiating the price on the spot BEFORE starting their work! See the Crassus fire brigades

[Graybeard58]

"This is called a "neologism"


...Yeah, I know what a neologism is. "waitron" is just a little too P.C. for me.

[BluH2o]

In the summer of 1989 my son was making $100 per day in tips, working Fridays and Saturdays at Steak & Shake.

A professional waiter in a high end restaurant in NYC, Chicago, San Francisco, etc., can easily earn a 6 figure annual salary ($150 to $225 thou), a good portion of the money untaxed.

[July 4th]

Try this: http://www.m-w.com/cgi-bin/mwwodarch.pl?Aug.18