I recently returned from a week in New York, the amazing city I once lived and worked in. While much has changed, one thing in particular has spiraled completely out of control—tipping culture. I’ve always understood and respected the principle behind tipping: rewarding good service, boosting morale, and providing a financial cushion for those in underpaid roles. But what one encounters now goes way beyond reasonable appreciation—it felt more like a compulsory tax disguised as generosity.
Everywhere I went—from sit-down restaurants to coffee counters to takeout spots—there was an automatic expectation of a 20% (or more) tip. No nuance. No evaluation of service. Just an unspoken rule that anything less than 20% was somehow insulting. And it wasn’t just the diners and staff perpetuating it; it’s the business model itself. Restaurant owners have effectively shifted the responsibility of paying their staff from themselves to us, the guests.
Let me be clear—I’m not against tipping when it makes sense. A waiter who’s attentive and knowledgeable, a bartender who remembers your preferences, or a delivery person braving the cold to bring your dinner—yes, they deserve something extra. But the current system doesn’t really encourage better service. It simply pressures everyone to tip, regardless of how good or bad the experience was. It’s not a reward anymore; it’s a given.
What’s worse is that many restaurants now calculate suggested tips based on the post-tax total, which is quietly manipulative. And kiosks—those ever-present touchscreen payment terminals—flash 20%, 25%, and 30% suggestions without even giving a “no tip” option unless you go hunting for it. The psychological pressure is undeniable, especially when the person serving you is standing right there, watching.
Even more alarming is the growing push to make tips tax-exempt, which is gaining support under the claim that it helps workers keep more of their earnings. But all this will do is make the system more entrenched and less accountable. Instead of reforming the wage structure, it simply cements an already flawed workaround. Tips are meant to be optional and performance-based. Making them tax-free turns them into a protected income stream—one that businesses can continue to exploit without improving base pay or employment conditions.
In the end, this culture doesn’t actually elevate service standards. If anything, it discourages staff from going the extra mile, since the tip is expected no matter what. There’s no real incentive to exceed expectations because gratuity has become guaranteed.
As someone who’s in the hospitality business, I understand the grind and dedication it requires to succeed. And I know how important tips are. But the system should support workers through fair wages, not guilt-driven donations from customers. If businesses can’t pay livable wages without relying on tips, maybe they shouldn’t be in business at all.
What do you think? Let us know … ?
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
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