Arguments Against Tipping Culture

U.S. residents tend to be considerate about tipping various types of workers. In a culture where tipping is so common, people may wonder whether they're expected to offer a gratuity for skilled workers who do projects around the house. What about central air conditioning repair technicians? Are homeowners expected to tip these individuals?

I just wanna get off my table and go home, I don’t care about the change. But in America, it seems like tipping is pretty much mandatory, and not only is it mandatory, but you also get judged if you don’t leave a tip, like people will actually think you’re cheap, or a jerk

As a recent employee in the restaurant industry, first as a hostess and later as a waitress, I have had the opportunity to experience the system of tipping not just from a customer’s point of view.

“Tips are accepted not expected” not always the case. In certain restaurants management will automatically generate a 18% gratuity when there are larger parties being served. In a recent article on the 1010 wins.com website ( “tip dispute leads to arrests at soprano’s“ )the reporter tells of a story where people actually got arrested because they refused to pay the mandatory 18% tip. At some point consumers should have the right to draw the line when it comes to tipping. Michael Lewis says “ our natural and admirable reluctance to enter into the spirit of the thing causes the thing to lose whatever value it had in the first place”(23). Tip amounts should not be mandated by the size of the party. A gratuity should remain based upon the quality of the service that was provided.

Finally the reason is should be raised is because of the amount of work a waiter has to do every time they work. Knowing from personal experience it can be a hassle waiting on people with bring their drinks and making sure that they are satisfied with what they order, and yes that is what waiters are supposed to do but it is a hassle when you have to deal with people who are rude and impatient.

In the end, whether you tip or not, you should know that the waiters income should not solely rely on your tips. Paying for the food and being a customer to the business should be enough.It is the employers job to fix problems like these. Therefore, we need to get rid of this system for the well being of all. And, so you should not feel guilty for not tipping. In reality, most of us don't have bankrolls in our pockets. “The harder the job is the better the

If non-tipped employees were to be paid the amount they are demanding then we would most likely have less eat-in restaurants open around the U.S.A.. That would effect family time, get-togethers and, other special occations. As it states in Sever Wages Cannot Be Increased "If Waffle Now were required to pay servers the higher wage (they) I might need to raise the prices of our menu items to cover the wage increase." Most Americans do not like

When we had finished the dinner the waitress brought a bill, which costs me an arm and a leg.

In the essay “The Case Against Tipping” by Michael Lewis, Lewis strongly states his feelings against tipping and also whether tipping is an act of kindness or an obligation. One of his main views are, most food industries have eye grabbers that push customers to think about giving an extra tip. Lewis has very interesting arguments, but has very few examples; which makes his claims unsupported.

Tipping is a very controversial topic. A few years ago, tipping was something that occurred naturally. People paid their server at a restaurant, doorman, handyman, bartender, taxi, or even hair dresser for services performed. Tipping was a way to show appreciation for the services performed to the customer. Workers relied on those tips to boost their earnings and to pay for life's necessities. However, some business owners would like to eliminate tipping. Handy has a completely different take on the situation. They would like to make it easier for their customers to tip their independent contractors.

In most restaurants in the United States, waiters receive a large portion of their compensations through tips from customers. Generally, the size of the tip is decided by the customer. However, many restaurants require a 15% tip for parties of eight or more. Using concepts from organizational architecture, discuss

I chose to research this subculture because I was so curious about it. I have some friends that wait tables, but I hadn’t really thought about how being a waitress involves so many things aside from serving food. Waitressing is more about handling all different types of people, and learning to multitask successfully than just serving food. When I go out to eat, I usually only notice if the waitress or waiter is nice to me and my party. I make sure that all of the food and drinks come out the way we ordered them, and I also pay attention to how the food tastes. When I started my research and observation for this ethnography, I started to pay more attention the server when I was eating at restaurants. I started to notice how many tables the server waited on, I noticed how many times he or she had to take food back to the kitchen because someone thought it was wrong or not cooked right, and I also noticed how unhappy he or she was when they left a certain table. I have also

Also, when a waiter has all this cash in their pocket after work and home is twenty minutes away, it is very convenient to not have to go all the way home to change completely before going out for the evening.Working at a restaurant is also a very laid-back occupation. Not very many jobs enables an employee to interact with so many different people.

They expect me to be patient, clear with orders, not demanding, and aware of what is going on. I must know what food they just told me was done and where to take it, but first I need to pay attention to hear when my name is called. There is usually more tension between the kitchen and waiters than there is with any other workers. The roles are so different. The kitchen staff usually looks at servers as just wanting to get a good tip, and that we do not care the extremities the kitchen has to go to for us. It is important that servers respect the kitchen staff; they are in charge of the food we will be serving. “Servers, as mediators, need their food when their customers demand it: sometimes this is before the food is ready; at other times after. If servers demand food too early, cooks are stressed; but if they don’t pick up the food on time, the food is poor and the cook seems incompetent.” (Fine 105). This is the most true on Friday and Saturday nights. Everything seems to be more chaotic on these nights, since most people decide to go out. This is good because it brings in more business for the restaurant, but then there are always more unhappy customers on these nights as well. Overall, positive interaction with the kitchen staff can make amazing things happen.

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.