Should you tip even if the service wasn't worth it?

After enjoying a meal at a restaurant, you often find yourself staring at the bill, feeling a mix of satisfaction and anxiety. The joy of a delicious meal can quickly turn into a dilemma as you ponder how much to tip your server. If you leave too little, will the staff be upset? If you leave too much, will you regret it later? And what if the service was not up to par? Should you tip at all? This conversation about tipping extends beyond just restaurants; it includes various service workers such as hairdressers, taxi drivers, and hotel porters. Recently, a new law has been introduced that is expected to benefit around three million workers across England, Scotland, and Wales. However, there are no strict guidelines on how much you should leave as a tip. Mae, a 17-year-old waitress at a small establishment, shares her perspective. She mentions that she does not expect customers to tip on top of the service charge that is already included in the bill. 'It's quite unusual for customers to tip afterwards,' she explains, adding that many customers double-check to ensure that a service charge is included and that it is divided fairly among the staff. In contrast, Mae notes that one of her friends works at a place where no service charge is added, and customers there tend to tip more frequently. According to the government, a tip is defined as 'an uncalled for and spontaneous payment offered by a customer,' while a service charge is 'an amount added to the customer’s bill before it is presented. ' Etiquette expert Laura Akano emphasizes that the decision on how much to tip ultimately lies with the individual. However, she believes it is essential to show appreciation if you have received good service. If a service charge is optional, you have the right to ask for it to be removed. If it is mandatory, the establishment must inform you of this before you place your order. It is also worth noting that both tips and service charges may be shared among various staff members, including the person who served your meal and the one who cleaned up afterward. Peter, a 40-year-old from Leeds, recalls a memorable tipping experience he had with two of his favorite regular customers at a pub. He knew them well and would often have their drinks ready for them before they even reached the bar. One evening, as he was closing up, they invited him to join them at a local strip club. 'They paid for all my drinks and even a dance for me,' he recalls, describing their generosity. On his last shift at the bar, other regular customers pressed £10 notes into his hands, wishing him well. 'That was very kind of them,' he says. However, Peter has also worked in restaurants where tips were withheld by management and in hotels where service charges were never distributed to the staff. 'When you need a job, and that's what's available, you don't really argue too loudly,' he admits. The new law aims to ensure that service charges are now paid directly to the staff. Many tourism websites suggest leaving a tip of around 10% to 15% in the UK. At Mae's workplace, a 12. 5% service charge is automatically added to the bill. Jemma Swallow, a former tea shop owner in London, believes that a 10% tip 'covers most situations without leaving the customer feeling resentful. ' Ms. Akano agrees that 10% is a reasonable guideline. In contrast, in countries like the US, tipping can often exceed 20%, and it is generally expected even if the service is mediocre. Mae shares that she does not tip in the UK because service is usually included, but she did tip during her visit to the US. 'I did tip every time because the tipping culture is different there,' she explains, although she found it a bit uncomfortable at times. In some Asian countries, tipping is considered rude, but the rise of Western-brand hotels is changing that perception. Penelope, a kitchen manager, notes that the level of tip often depends on the type of restaurant. 'If you're at a Hungry Horse, you have certain expectations of what the meal will be like, and will tip accordingly. If you're dining at a fancy place like the Ivy, you're likely to tip more to give the impression that you're a big spender,' she explains. 'At the end of the day, it's all about the experience. ' Nige Eaton, a regular diner, expresses his dislike for automatic service charges added to bills. He feels that when a service charge is printed on the bill, it can feel like a form of coercion, making customers feel obligated to pay. 'If staff do a good job, they should be tipped, but that should be up to the customer,' he insists. Etiquette expert John-Paul Stuthridge advises diners to check restaurant websites to see if a service charge is included, given the prevalence of unexpected service charges. 'You could ask a member of staff, but discretion is key, so try to ask them quickly and quietly,' he suggests. Ms. Akano recommends informing a staff member if you are unhappy about a service charge before the bill arrives, as they may be willing to remove it for you. Tipping has evolved over the years, especially with the rise of card and contactless payments. Kate Nicholls, the chief executive of UK Hospitality, notes that if you want to tip a specific person, a cash tip allows them to keep it directly. Leaving a tip on the bill, however, benefits the entire team, from front-of-house staff to chefs and kitchen porters. In today's digital age, leaving a positive review on social media can be just as valuable as a cash tip. Mae mentions that her bosses appreciate when customers post about their dining experiences online. Mr. Stuthridge believes that the time and effort spent writing a good review can help a restaurant more in the long run than any small cash tip could. Tipping remains a way to show appreciation for hard work, even as the practice continues to evolve.