Typically speaking, when you encounter someone in the service industry, you’re generally expected (but not required) to leave a tip of some sort. In this case, “service industry” mostly refers to the hospitality sector—maître d’s, waitresses, cleaning staff, bartenders, valets, restroom attendants, hairdressers, nail professionals, etc. The problem is that today, there are so many situations where you may (or may not) be expected to leave a tip, which leaves most people completely confused. This is where the 1, 2, 3’s of tipping come in.
Additionally, some restaurants and establishments, such as cruise lines and theme parks, automatically charge gratuity on their bills—much to the dismay of many patrons. Other personnel, like those at Starbucks, leave out tip jars, where you may or may not receive a grumpy look if you avoid it after paying $4 for coffee. Even places like car washes and McDonald’s now have tip jars. What’s next? Will your child’s teacher set up a tip jar at the classroom door?
But what about the person who performed your oil change? What about the band that played all night at the local hotel where you stayed? Should you tip the person who charged you $140 to detail your vehicle? When you’ve just paid $80 for a massage, is a tip truly necessary?
This is what makes tipping so confusing: Who do you tip? And how much?
The history of tipping actually dates back to the 18th century. Back then, tipping was a form of “promptitude.” This meant that people would sit down at a pub and place a form of payment beforehand to ensure their drink orders were taken and filled first. Over time, paying extra money became synonymous with prompt service, and the practice of tipping began to flourish. Today, tipping is typically performed AFTER a service is provided. According to Forbes magazine, about two-thirds of the population disagrees with the notion of tipping—even for good service—but does so anyway to avoid embarrassment, to encourage future good service, to impress others, or due to silent pressure.
It’s no secret that many people, especially those in the food service industry, make a minimum wage salary and work for tips. But what about your private hairdresser, who owns her own shop and charges a set fee for services? Does she really deserve a tip? And when you bring your car in for service, does it make sense to tip the employee who performed your oil change, even though they’re earning a fair hourly wage?
According to US national averages, the following provides a fair percentage of how much you should tip someone for providing you with a service.
- Haircut – Unless they are the owner, 15% is standard, with a minimum of $1.
- Cab driver – 15%
- Delivery person (e.g., for a stove or refrigerator) – $5-$10
- Gas station attendant (if they are still around) – $1
- Waiter or waitress – 15-20% of the bill
- Flower/pizza delivery – $4-$10 depending on the cost of the order
- Bartender – 10-15% of the bar bill (unless they are the owner of the establishment)
- Valet parking attendants – $1
- Waiter at a buffet-style restaurant – 5-10% of the bill
- Hotel cleaning staff – $1-$5 (depending on how long you’re staying)
- Maitre d’ – $1-$5, depending on the establishment
Of course, there are many other people you might consider tipping. For example, it’s customary to tip clergy members who officiate your wedding. If you hire a band, the band members often receive tips. If you’re satisfied with the work of your grass cutter, leaving a few extra dollars ensures a good customer-client relationship. Essentially, anyone who provides you with a service can be tipped. During the holidays, many people tip or give gifts to those who’ve provided services throughout the year, such as household maids or mail carriers.
In the end, however, deciding how much to tip and whether to tip at all comes down to how YOU feel! This doesn’t give you an excuse to be the world’s biggest cheapskate, but a tip should come from the heart. You should give a tip based on how much you feel the service was worth. If you thoroughly enjoyed a performance or appreciate someone’s work and want to leave a tip, go for it. Similarly, just because you know a waitress is making minimum wage doesn’t mean she deserves a tip if she treated your table like an inconvenience during her shift. Despite the fact that in many industries, a tip is expected, it should also be a deserved form of payment from the client.
One thing is for sure: If you regularly visit a service-based establishment where tipping is customary and prove to be a cheap tipper, your future visits may not go as smoothly. If the staff remembers you as the person who stiffed them despite their efforts to provide excellent service, you might want to check your food for stray hairs before eating it.
