In the words of the iconic American comedian Jerry Seinfeld, what’s the deal with tipping?
It seems as if the whole show of appreciation has gone off the deep end. I don’t know about you but I feel like I’ve reached my tipping point in the gratuitous world of tipping.
As someone who has been a bartender in the past to make ends meet, I understand why tips are necessary in many arenas. Most people working in the restaurant industry SURVIVE on tips. They hustle mixing drinks and waiting tables for the promise of that bonus compensation to aid their minimum wage paycheck. I totally get all of that.
But let’s talk about coffee shops, bodegas and pizzerias.
I’m sure that like me, you’ve seen this phenomenon across the city. You buy a cup of coffee for $2.75. I’m talking about drip coffee with a splash of cream, no froth, no frills. You’re then immediately prompted to tip 20, 25 or 30 percent. Sometimes, you’re presented with the choice of leaving $1, $2 or $3, and if math isn’t your strong suit–as in my case– you think these are better options. To add insult to injury, this all plays out as you and the employee behind the counter stare together at the payment touch screen as you decide on the least offensive option. And as I’m sure you are aware, if you bought a bottle of water at the coffee shop or a granola bar, you’re still getting these same prompts!
While I realize the restaurant and retail industries are still climbing back from the enormous losses due to COVID-19, there has to be a better way. Why not simply increase the prices across the board and bake the tip into the price of the item like they do in Europe?
I will tell you about one loophole I recently discovered (by accident) to avoid tipping on a bottle of water and a candy bar. Paying cash.
I stopped in a bodega in the South Bronx for a quick sugar boost and some hydration. Cash only. At first, I admit, I was annoyed. Then, I got to work digging for crumpled dollars and paid for my snacks. I walked out thinking to myself, ‘Wow, that was cheap!”
It hit me. It wasn’t just the bargain basement bodega prices. No electronic forms of payment accepted meant there was no electronic tipping!
I don’t want this tipping tirade to come off like I’m cheap, because I’m not. At restaurants and bars across the city, I consistently tip a minimum of 20 percent and most times closer to 30 percent. That’s because I believe these establishments are working hard to cook, curate and prepare amazing culinary and drinking experiences and they deserve to be compensated for it.
Tipping mania is not unique to New York City. A relative of mine in the D.C. area bought a Starbucks gift card over Christmas for a family member. She was prompted to tip on the payment for the gift card. A tip for a latte? Sure, I can buy that. I’m definitely not skilled enough to make that at home. But now we’re tipping on a piece of monetary plastic that will be used at a later date to buy more stuff at your establishment? I’ve heard of similar experiences across the country from mom and pop shops to chain stores.
If this conversation seems familiar it’s because it’s taking social media by storm. New York Magazine released a Modern Etiquette Guide last week that includes a section on the ‘New Rules for Tipping.’
According to the new guide, I’m wrong and right. NY Magazine advises: “At coffee shops, coffee carts, cafes and bodegas, tip at least 20 percent…If your order is only coffee, you may tip $1.”
The Magazine explains the advice by saying that average New York barista salaries are just above minimum wage and they’re often prepping complicated orders in tense environments like waiters.
The guide goes on to say, “If you’re buying an item that involves no preparation (a bottle of water, a muffin), it is acceptable, though miserly, to not tip.”
So, what do you think? This column took some preparation, are you tipping?
