What are today’s tipping trends?
R10 extra, R100 extra, or R5 extra? Maybe nothing if your meal was cold. What is your tipping etiquette today?
Waitrons in the city have noticed their tips aren't what they used to be.
A few Decembers ago, a heart-warming trend emerged where patrons challenged each other to tip double their bill to give waitrons a Christmas bonus.
Since then, Covid-19 along with rising inflation has seen a change in tipping culture.
While waitrons say their regulars religiously tip the regulated 10%, or more if in a generous mood, others simply don't tip at all.
Some establishments have now introduced the practice of waitrons sharing their tips with the kitchen and cleaning staff, while other establishments have resorted to including the standard 10% tip in the bill.
Virginia Khuzwayo, who has been a waitron for the last 38 years, said the tipping etiquette has changed since the Covid-19 pandemic.
She said that despite the waitrons' tips being shared among each other and with the kitchen staff, she is happy as they also serve customers indirectly by preparing the meals.
"How we treat customers is important.
"We serve them with love. Some give us huge tips and some don't at all. It is hurtful because we treat [our customers] with love.
"Since Covid-19, things have gotten bad, but we are starting to see that tips are coming back to what they used to be," said Khuzwayo.
"The total tips for the day amount to R1 000, there's ten of us, so we each go home with R100 that day."
While waitrons now receive a basic wage supplemented by the tips they receive, many waitrons said they keep their basic wage for "rainy days" or sometimes weeks when tips run dry.
Snethemba Gwala said being experienced and treating patrons with respect is very important.
"I have been in this industry for 13 years.
"I have learnt, over the years, that it is important to [be professional] in what we do.
The more experienced you are the better, then you are able to serve many tables at once and serve them correctly, which helps you to get good tips and you will find your customers come back and ask for you," said Gwala.
He added that, at times, even though good service is provided, when patrons do not tip it can be disappointing.
"At times, despite the top-notch service, we do not get tips and that is tough.
"We have families at home that depend on us to support them.
"I wish people knew or understood the part about the 10% of the bill going towards a tip," said Gwala.
Another waitron, who asked to remain unnamed, said tipping value is slowly returning to what it was prior to Covid-19.
"Most people don't understand the 10% rule and some give more than that and we are grateful for that, but sometimes they don't.
"Prior to waitressing, I used to clean up tables and received no tips from the customers but I used to get a percentage from the waitrons' tips. "Tipping changed
after
Covid-19 and now it is slowly returning to normal," said the waitron.
Wendy Alberts, the CEO of Restaurants Association of South Africa (Rasa) said the restaurant industry is well-supported, and good tips are dependent on good service.
"Tipping has not decreased, but rather the amount that people purchase has changed, which affects the amount that waitrons receive as a tip.
"At this time, there are many people who are going to restaurants, especially during load shedding.
"People aren't after pretentiousness; they want a restaurant with Wifi, that is close to home and has good food with good service.
"People want a place that feels like home, that is value for money. Patrons have become wise in that they are watching their spending.
"So, if a couple spent R1 000 on a meal previously, they are now spending R500, which means that the tip is less.
"People work from home and their work schedules are much busier.
"So, when they order a meal, they want prompt service.
"This is what now influences tips. Some waitrons don't want to move away from the industry as they can earn at least R80 000 a month," said Alberts.
Some readers shared their views on tipping on The Witness Facebook page.
Vani Moodley said: "I believe in tipping. I tip the waitrons, petrol attendants. At spas, those who do my nails, packers, car guards etc.
"I understand that a little extra can mean so much to them. Times are tough these days" said Moodley.
Debs Lücke: "Tipping waiters is a trend that should be abolished. Where do you stop with tipping, the supermarket packer, the washer at the hairdresser?
"These are all jobs that the employer should be remunerating, not the customer!"
Jessica Leigh Jenkins: "The majority of restaurants pay under the table, they pay below minimum wage.
"I was waitressing earning R10-12 an hour. People rely on tips."
Al-Hajji Saeed Saidi said: "I work at a service station where the tipping culture has gone down big time, we can't raise money for bread and milk to take home. It is very hard these days!"
Peter Bendheim said: "The problem about tipping lies in the fact that many places don't pay their workers a decent living wage and simply pass that responsibility on to the customer.
"In some restaurants, waitrons are charged a breakage fee even if they don't break anything!"