Dear Editor,
I would like to raise an issue regarding tipping for restaurant service — especially for delivery.
There seems to be some confusion among restaurant workers regarding what tipping is for and how it is applied.
I had food delivered recently that included a $4 delivery charge. The receipt had a space for a tip to be added.
There was nothing else to pay more money for. I paid for delivery, the delivery was made; transaction complete.
I actually can’t believe myself for paying the extra amount out of guilt, but that’s my issue.
The issue with the service is that tipping is expected.
Another issue that is present in the industry is owners or managers keeping tips, or pooling tips for the whole staff. I don’t support these policies, especially “stealing” tips from employees. So I prefer to give my money to restaurants that “allow” their staff to keep their own tips and give drivers cash directly.
Tipping is for exemplary service. It is not customary. Whoever started that belief didn’t understand tipping either.
Tips are not guaranteed. They are determined by the customer, based on the service received.
Tips have nothing to do with “my job only pays minimum wage and I have three kids and a mortgage.” That’s your issue to solve.
Get a better job, insist that the industry pay better (which they should), or how about this very easy solution: be amazing when providing service! I don’t have a problem with 12-15 per cent if I see smiles and enthusiasm, my glass is kept full of water, the order is correct, my food is hot and cooked properly and, if not, copious apologies and the problem solved with graciousness.
I have worked in the restaurant industry myself, so I know how hard it is. It’s scandalous that servers and drivers aren’t paid a good basic wage, not just minimum or less. How much money a food industry person makes is, unfortunately, determined by tips generated, but there is huge potential there if one performs their job well. I almost always tip, even when it’s not warranted, but what I resent is being pressured, coerced, and expected to tip “because it’s customary” or I just “should.”
Something to think about if you run a restaurant; regardless of how good your food is, you may be losing customers if you are pressuring people for tips. It’s much easier and more ethical to be friendly and attentive, and encourage your staff to be as well.
J. Hudson
Richmond
