Grudging gratitude

Posted by admin on Feb 3, 2009 in Issues & Ideas | 0 comments

The “tip” is any amount paid for a certain service above the price of the transaction. While it began as a sign of appreciation and recognition of excellence, it continues today for several reasons. As an act of social custom, the purpose and pleasantry of a tip has been distorted.

Some companies impose service fees, but tipping remains optional. While voluntary, it can be necessary as a source of security. In Cuba, to keep your possessions safe, it is essential that you leave at least a peso each morning for the maids. Hence the tip is a form of protection, fueled through fear rather than gratitude. This sounds like bribery; it keeps you in the maids’ favour. In Mexico, police are tipped all the time to “turn a blind eye.” These officers, however, are well aware of this and as such may threaten false arrests in order to earn some extra money. The need for extra income has caused dependency on tips in North America.

Dependency on tips may cause a server to be better. However, most people feel socially obligated to leave a tip for mediocre service and even bad service. It is the server’s job to wait on the table. Merely completing a transaction is not grounds for additional payment.

In some states and provinces, minimum wage is less for those that reasonably would receive tips. Effective Jan. 1, 2009, Ohio increased the state’s minimum wage to $7.30 an hour, while servers and others that make tips increased to a meager $3.65. Realistically, servers need tips just to earn the bare minimum from their employer. The restaurant industry is massive and employs many workers in many countries. Therefore, the burden for the costs of employment is shifted to the consumer. This allows employers to pay workers less, and their costs stay low because clients pay for their food and the operation of the restaurant and, in addition, compensate for wages.

It is curious how the standard amount for a tip works, when it should theoretically be proportionate to the appreciation. I recall not long ago when the standard percentage was 10 per cent. Now it is 15 per cent in Canada. If this were because of inflation or an increase in costs, then 10 per cent of the meal price would have increased also. Service hasn’t improved immensely on a Canada-wide scale. Moreover, one may wonder why there is a percentage at all. At Araxi, a restaurant in Whistler, it costs nothing for my “water on ice” and yet my friend’s glass of sparkling water cost nine dollars. Whether a bottle of water or wine is five or 50 dollars makes no difference to the amount of work to bring it to the table and pour it. Now, in addition to paying for the drink, one feels socially obligated to enact proper etiquette and tip on top of that.

One should continue to tip out of appreciation, not out of obligation. If you do your job, good for you – that is what your wage is for. If you do your job well, then perhaps I will reward you from the money I earn doing my job. Minimum wage should be uniform across a province or state so that servers need not depend on gifts to earn a living – their wages should be paid by the employer. Tips now serve various functions, but as it is coming out of the taxed income of other people, it should be on their terms. Making tips a reward once again rather than compensation or social obligation will allow for ungrudging gratitude.