Bob Grylls, Columnist
We have all heard that advice for a good tip –“Don’t bet on the horses”. Not only uncool, it is silly. However, it leads right into what follows regarding ‘Tips’ and ‘Tipping’.
The other day we decided on Chinese food takeout. Sheila went inside to order and pay for it on the POS debit terminal. Not familiar with the ‘Tip’ function, she entered 15 supposedly as a percentage. When I saw the receipt, it showed the tip was $15. That humongous tip for a $35.80 order was a whopping 38%. I nearly blew a gasket but put it down to a lesson learned. The employee when bringing our order out to the car was beaming and visibly extra obliging to us. No wonder!
I have a friend always tips 20% at a restaurant, never deviating from it, whether excellent service or lousy. He says, “It must be in my genes.”
However, after our men’s group lunch one time (before the pandemic), he hastily left the table first to make an appointment and totally forgot about his bill. The server thought he had skipped out intentionally and so wanted to phone the police. I asked her to hold up a sec and said I would cover the bill to prevent this friend’s reputation from being tarnished. I took care of with a 20% tip of course. Later when I mentioned what occurred and saved him a police visit, he gave me the amount I paid to the server plus (I couldn’t believe it) 20% on top of that for my inconvenience.
I on the other hand like to pay my bill with cash. I hate too much change weighing me down, so I always have an assortment of bills in my wallet to give a tip but never have to take change. For example, if the bill were $16.50, I would hand over a $20 bill and that would be a 22% tip. Now if it came $32, I would hand over $35. That would be only a 9% tip. The server wins some and loses some, but I don’t have to take any coins in return.
Here’s the usual reaction when you bring up tipping to most people: “Oh, I just hate tipping, and I wish the restaurants would pay employees a living wage, because it is so unfair that waiters have to survive on tips and so sad they rely on the generosity of strangers.” What they are trying to say is: “I wish my meal was cheaper.”
And this brings us back to my concerns with Europe. In most of Europe, there’s no such thing as tipping. Instead, servers are paid a living wage; enough to sustain a person’s existence, much like wage’s paid to a bank teller, or a dental hygienist.
This is great, because you know you don’t have to spend even one extra penny than what’s already listed on the menu. It the price is $18; you don’t have to think twice about it. You just eat your meal, get your bill, give them your credit card, or pay cash, and you’re on your way. If only it were that easy?
I have heard from some who have traveled to Europe and told me that there’s an unfortunate drawback to paying servers a living wage: they stop working so hard since there is no tips, so no incentive. So, what happens is, you get to the restaurant and you sit and wonder if the entire staff has forgotten about customer service.
One illustration from a restaurant where the food was good, the atmosphere was good, and location were good, but the staff weren’t. They were all lounging around.
Then to acquire the bill after the meal takes animated attempts to get a server just to bring the bill over to the table. This unnecessary delay would also be repeated for paying with a credit card.
And then, back in Canada for a meal. Drink orders are taken right away. The food comes with extra condiments no less. We are asked frequently how we’re doing. The check arrives and the credit card run through. All on time, well executed, at exactly the right pace.
For all those do-gooders who want to eliminate tipping – please cease and desist.
