To tip or not to tip. That is the question. It reminds me of the old television commercial from the eighties. John Houseman, speaking on behalf of Smith Barney said, “We make money the old fashioned way, we earn it.” Likewise, many service providers do the same. Servers make money the old fashioned way. They earn it. I know. There are always those who don’t earn it. The fact is that a restaurant server must earn it, because that is all they earn.
A Deep Conversation About Tipping
Recently I found myself in a deep conversation about tipping on the Late Night Social Podcast. Who deserves a tip? When do you tip? How much do you tip? These are all valid questions and one that I wrestle with more and more. It hits very close to home. My wife, the lovely Amy, is a server at a local BBQ joint. Here in the Palmetto State, aka South Carolina, restaurant servers make less than $3.00 per hour. Yes. South Carolina needs to revisit this number, nonetheless if restaurant servers don’t get tips they don’t get paid. On the other hand, there are other employees of other establishments that make quite a bit more per hour and receive amazing benefits. To tip or not to tip?
Err On the Side of Generosity
Our current culture provides us with a very inconvenient truth. Many service providers went a couple of years without any consistent income. Since we opened back up, it seems like there is a movement to recoup lost income. It is understandable. I don’t blame them, however when my restaurant receipt comes with a 22%, 25%, and a 28% option for the tip I am uneasy. Furthermore, I am here to help by serving you, my reader. Here is a worldwide tipping chart to provide perspective. You’re welcome! In addition, this is is best advice that I can give you. Err on the side of generosity. You cannot go wrong. It is a biblical and universal principle. Give and it will be given to you. To tip or not to tip? When in doubt, err on the side of generosity.
