- cross-posted to:
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- cross-posted to:
- [email protected]
- [email protected]
Summary
Tipping in U.S. restaurants has dropped to 19.3%, the lowest in six years, driven by frustration over rising menu prices and increased prompts for tips in non-traditional settings.
Only 38% of consumers tipped 20% or more in 2024, down from 56% in 2021, reflecting tighter budgets.
Diners are cutting back on outings, spending less, and tipping less. Some restaurants are adding service fees, further reducing tips.
Worker advocacy groups are pushing to eliminate the tipped-wage system, while the restaurant industry warns these shifts hurt business and employees.
Key cities like D.C. and Chicago are phasing in higher minimum wages for tipped workers.
Actually, I have: line cook, prep cook, server, and dishwasher. I know my way around the kitchen, both at home and in a commercial environment.
When I say presentation (you’re thinking of plating the food), I’m talking about how a server would present food, drink, and other accoutrement to guests, including how well they dress, cleanliness, even grace. It all matters. Presentation is the server’s main responsibility, including front end representation for the backend. Have you worked in the industry?
So do you think there should be a minimum that should be tipped or are you okay leaving a measly amount if they don’t pass your arbitrary standards?