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As I was cycling to the coffee shop, I was pondering the recent social media chatter about Europeans not tipping enough in the US. The crux of it was that some visitors from Spain only tipped 10% and the server in question posted that she hated all Europeans – you get the gist.
Interactive: How Much Should You Tip In Each Country?
There is a not unreasonable expectation that visitors try to understand the customs and norms of the place they are visiting and perhaps room for some understanding from the hosts that their visitors may be unfamiliar with certain customs. All pretty reasonable, in a way that social media thrives on not being.
What I was thinking about was the difference in norms and how they came to be. There is nothing particularly unique between the two continents; complicated wage and tax rules, tip pooling (tronc to some), tip sharing, increase in card tips over cash tips, accepted rates, etc. – but it’s the details that are interesting.
Take the example above with the Spaniards: the convention in the US is that tips should amount to roughly 20% of the bill, but in Spain, the expectation for tip amount is simply loose change. This does not mean that Europeans are, well, mean; it is that how people are paid is quite different.
Do American Waiters Get Tipped When They Work Abroad In Europe?
In Spain (and in quite a lot of Europe), there is a comparatively higher minimum living wage for workers. This is not to say that all hospitality staff are very well paid, but it is expected that everybody receives a proper day’s pay for a proper day’s work. In comparison, it is quite acceptable in the US to pay staff sub-minimum wage with the expectation being that the employer’s customers will pay their employees for them, which is why they quite understandably get very upset when you don’t.
Tipping in the US appears to be in flux to some extent. There is a debate (particularly in the high minimum wage states) about replacing direct tipping, paying a fair wage, and doing some sort of profit or bonus share for all staff – not just front of house. One challenge to replacing tipping is trying to persuade diners not to tip, as they resent the higher prices and ultimately are likely to tip anyway.
Alongside this is an expectation in the US to tip everybody. If you go into a shop and pick up a can of drink and a premade sandwich from the fridge, take it to the counter, the cashier scans them, you swipe your own card and then they turn the tablet round where you are asked if you want to add 20%. When did this happen? I’m a Brit and even I find it hard to click “no tip”.
Tipping Culture In The Us Is Out Of Control
Both those scenarios make me wonder why we have a convention of tipping only servers and bartenders, and why it is so high, and why the Department of Labor facilitates low hourly pay for these people. Consider what you like about one restaurant over another: the convenience (server didn’t do that), they can usually find you a table (probably not the server), it has a really nice atmosphere and is well decorated (not the server), the food arrives quickly (which is due to the kitchen, not the speed of the serve assist), the food is delicious (again, the kitchen), and then they clear away quickly when you’re done (busser). So, because I’ve had a great time, I leave 20% for the person who took my order and gave it to the kitchen?
I’m not dissing servers here, and all the above does not mean they didn’t do a worthy job adding to my experience, but if you consider what this means is that because everybody else has done a great job, I give a large amount of money to a single team member so that the restaurant, in essence, can pay them next to nothing. And the other way around: what if everything is dreadful? Unlucky server. There is tip pooling and such, but the convention is that the server gets the bulk of the tips, and therefore the employer can pay them less.
Tipping isn’t unique to hospitality, but it is deeply engrained. This doesn’t happen in other sectors; sure, many sales staff are on commission, but that is paid by the seller, not the buyer. As a restaurant owner, would you think it acceptable to tip the food delivery driver 20% of what they delivered? What about the security truck drivers who deliver the cash used to pay out tips with – if they dropped off $20k would the restaurant manager slip them $4k of it?
As An American, Do You Tip When Abroad, E.g. In Europe, Knowing That Service Is Already Included In The Price?
No answers or judgment I’m afraid, it’s just worth lifting the hood and wondering why it all works as it does. Ultimately, I don’t mind offering my opinion that all hard-working staff in the hospitality industry should earn a proper living.
Both those scenarios make me wonder why we have a convention of tipping only servers and bartenders, and why it is so high, and why the Department of Labor facilitates low hourly pay for these people. Consider what you like about one restaurant over another: the convenience (server didn’t do that), they can usually find you a table (probably not the server), it has a really nice atmosphere and is well decorated (not the server), the food arrives quickly (which is due to the kitchen, not the speed of the serve assist), the food is delicious (again, the kitchen), and then they clear away quickly when you’re done (busser). So, because I’ve had a great time, I leave 20% for the person who took my order and gave it to the kitchen?
I’m not dissing servers here, and all the above does not mean they didn’t do a worthy job adding to my experience, but if you consider what this means is that because everybody else has done a great job, I give a large amount of money to a single team member so that the restaurant, in essence, can pay them next to nothing. And the other way around: what if everything is dreadful? Unlucky server. There is tip pooling and such, but the convention is that the server gets the bulk of the tips, and therefore the employer can pay them less.
Tipping isn’t unique to hospitality, but it is deeply engrained. This doesn’t happen in other sectors; sure, many sales staff are on commission, but that is paid by the seller, not the buyer. As a restaurant owner, would you think it acceptable to tip the food delivery driver 20% of what they delivered? What about the security truck drivers who deliver the cash used to pay out tips with – if they dropped off $20k would the restaurant manager slip them $4k of it?
As An American, Do You Tip When Abroad, E.g. In Europe, Knowing That Service Is Already Included In The Price?
No answers or judgment I’m afraid, it’s just worth lifting the hood and wondering why it all works as it does. Ultimately, I don’t mind offering my opinion that all hard-working staff in the hospitality industry should earn a proper living.
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