Readers react to ins & outs of today’s tipping etiquette
Earlier this month, the Chronicle food staff compiled a guide to modern tipping etiquette, which in turn sparked even more questions and responses from readers. So, in the continued interest of starting dialogues, we are sharing a few of the more thought-provoking notes received. As always, we encourage you to share your thoughts on tipping (and anything else); the hotline is food@sfchronicle.com.
I was wondering if you’d consider a follow-up article with regard to the restaurant industry without tipping. I know the model hasn’t gone over with too much success, so far. I’m familiar, as I’m sure you are, with the Danny Meyer model and other sporadic restaurants that have tried it ... so far, with little success. But I do think the tipless model is inevitable. It has to be. I know tipping at restaurants is ingrained in our culture, but something has to give. — Rocco
The tipless model — wherein restaurants do not accept gratuities and instead include service charges as part of the listed menu prices — arrived in several Bay Area restaurants several years ago, and so far, it hasn’t been the game-changer that some hoped it would. Though it’s common in other countries, it is still early days for that idea in the U.S. market, for several reasons. Restaurateurs may have a hard time competing with peers on price perception (i.e., the steak appears a few bucks cheaper next door), and it may be harder to retain servers, who may be forced to take a pay cut if tips are nixed. And, of course, many diners have FEELINGS about losing the “right” to tip. Me? I don’t think it’s the diner’s place to punish servers. I’m all for a tipless model.
I’m always perplexed when it comes to take-out. The food subtotal is usually the same for me as a two-hour sit-down dinner ... but the service and cleanup is considerably less work for the staff. The standard 20 percent recommended doesn’t make sense to me for takeout (versus sit-down). Also, I’d have to say, most food-truck service (hand food out window) isn’t comparable to sit-down service, even though my food bill may be the same as a casual restaurant. So what am I not understanding here? — Dave
Great question, Dave. I think 15 percent is probably acceptable for take-out or food trucks, though I will say that, if you are — or plan to be — a regular at an establishment, I think 20 percent is a nice gesture.
I read with interest your article in the Sunday, July 16, paper. I was sad to see there was no question or protocol about tipping when at a wine tasting bar. I work at a tasting room and we routinely spend at least 20 to 25 minutes doing a tasting with guests. We just don’t pour them a drink and they go. There’s education, conversation and lots of customer service. I am amazed that very often I come home from a full day of work with no tips at all. What’s up? I think people need to be educated. Perhaps the next time you write a column you could address this. — Cheryl
For this wine-related question, I turned to our resident wine critic/expert, Esther Mobley: Cheryl, does your winery have a tipping jar or a line for write-in tips on credit card receipts? I agree that tasting-room employees deserve tips — you are highly trained educators! I suspect it simply doesn’t occur to most people to tip; it’s a culture thing, and they may assume that your wage accounts for a no-tip policy. Only a handful of wineries I’ve visited lately invite their customers to tip. I encourage others to do the same, and hopefully over time it will become habitual for customers to show their appreciation.
Who the hell are you people — the waiters’ union? Tipping 20 percent should only be done for exemplary service. — Pieter
Actually, we work for The San Francisco Chronicle, so it’s difficult to join that union.
Appreciated your article, having recently enjoyed several intense debates on this (grin). Maybe a few friends will stop tipping 15 percent as their top rate. You didn’t mention tipping on Happy Hour or other discounted prices. I learned to tip on the original price, or at least something in that neighborhood, since they do the same work regardless of the price. — CG
That’s a tough one. If we’re talking drinks, I agree that the tipping etiquette defaults to the norms that we outlined in our last article: a buck for standard drinks, and more for complicated ones. With food, however, I think it’s acceptable to tip the standard 20 percent on the bill’s subtotal, especially since you may not know the original prices for the specials.
At the end of the day, tipping is a personal decision and there are very few clear and definitive answers. Tipping, by its very nature, is a divisive thing. Research has shown that it encourages racist and sexist behavior, and it’s a big reason why restaurant employees are some of the lowest-salaried workers in America. Many might disagree, including myself, with your tipping policy, and that’s fine. Customs must change over time. Part of our goal in this exercise is to open up a conversation about the Bay Area’s evolving food and drink — and begin to establish a modern code of diner etiquette for it.
I just wanted to share one thought on this that was not mentioned: I think tipping should be $1/beer and $2/entree. I know everyone will hate me for this, but I think just because food costs more money doesn’t mean I should have to tip more money. — Amy