Pros And Cons Of Tipping

Moving takes a lot of work, both physically and emotionally. It can be a very trying time, even for the most organized individuals. If you hire movers to assist you with your move, and they exceed your expectations, be sure to thank your movers for their efforts with a fair tip.

In his New York Times article titled The Capitalist; The Case Against Tipping, Michel Lewis wonders whether tipping really serves any significant purpose. In his own words, "no lawful behavior in the marketplace is as disturbing to me as the growing appeals for gratuities." Lewis is convinced that people should not be rewarded for doing something they are paid to do in the first place.

Tipping encourages restaurant owners to pay employees low-wage salaries. Employers rely heavenly on tips as a form of salary for their employees. In an article written by The New York Times it explains how in some states there is an “exemption” that allows employers to pay very low-wage to those employees who receive tips. For example, in Kansas employees only get paid 1.59 per hour which is way under the minimum wage (The New York Times). But to be able to this the employee must make up in tips what would amount to the minimum wage per hour. So if the employee is not making the minimum wage in tips per hour it is the employers’ responsibility to make sure that server is earning minimum wage. That is still saving the employer a lot of money

Can someone please explain to me how to tip in America? ‘Cause I don’t get it, alright? ‘Cause where I’m from, tipping is seen as “optional”, and to an extent, it’s seen as a convenience, like if I’m eating out and my bill came to 45,000 L.L, I’ll just leave 50,000 L.L on the table. Or more realistically I’ll just pretend that I left my wallet at home, and I’d that my friend pays. But again, tipping is seen as more of a convenience here, I mean, screw the 5,000 L.L they ain’t going to get me broke, you know what I mean?

The majority of the population dines out at restaurants at one time or another facing the art of tipping at some point in their life, unless they prefer fast food.

“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.

The thought that the simple act of tipping could solve such a complicated problem is an attractive thought, but it is just not probable. The authors believe that enough people will automatically tip more because they care about the income inequality gap. However, this is unlikely since Americans seem not to care, even if it is important to do so. For example, the voter turnout in the United States is very low. If people are not going to vote for their leaders, then how can the authors expect them to give more money to minimum wage

The waitress at your favorite restaurant hastens through the kitchen all the way to your table to serve you your food.This is their daily routine. Some may be teenagers trying to get some pocket money, while others may be full time adults trying to make a living.Waiters typically make less than minimum wage. Keeping this in mind, waiters and waitresses solely rely on tips due to their extremely low wages. Tips make up pretty much their whole income. The tipping concept came about in the sixteenth century in Europe for promptitude. Tipping would essentially provide better service for customers. From the seventeen hundreds to this day, tipping has been ingrained into our societal norm.Tipping is so common that if one does not tip they are

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.

The customer typically decides how much tipped workers will receive since customer take on the role of the manager while the tipped worker is the employee. The amount of the tip is contingent upon the quality of

Now days, you can find a fast food restaurant every time you turn a corner. According to, Sarah Muntel, the Author of “Fast Food- Is It the Enemy,” you can choose from a variety of things to eat. You can get a greasy burger, crunchy tacos, or a drink that is filled with sugar. Why should we take the time go buy and prepare a meal when there are a variety of foods all around you? That is the problem that we are facing. Fast food is extremely cheap. You can order dollar cheeseburgers, dollar sodas, and you can even make those orders supersized just with pennies. People even claim that it is cheaper to eat at a restaurant than it is to prepare a meal in your own kitchen. Most Americans now days are having overscheduled and overcommitted jobs, which means that there is no free time in their daily lives to prepare their own meals. There is not anything easier than just going through the drive thru at your favorite fast food restaurant on your way home from work, or taking your child out for a milkshake if they do well in their baseball game. The problem is, people don’t look

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

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.