food for thought
Thomas Keller, the chef/owner of Per Se (the latest Big Restaurant in New York City), has abolished tipping, opting instead for a compulsory 20% service charge on every bill. While I think that 20% may be overly generous, I support the move away from the gratuity culture. And I'm not the only one--check out this op-ed from the Times, which explains why the justifications for tipping are illusory.
In most of Europe, there's no such thing as tipping. Instead, a value-added tax is applied to bills automatically. When I've been there as part of my glamorous jet-set lifestyle, it's been quite refreshing knowing that the total cost of my meal is right there in front of me--there's no math, no irritating assessment of service quality, no awkwardness. Just pay the bill. And I certainly wouldn't suggest that the service in Europe has been worse than the service here in the states (quite the opposite).
So why do we still tip? I mean, yes for restaurant service, but also in general. Does this seem like an anachronistic holdover from a barter economy to anyone else?
Links initially collected at Kottke.org.
Edit: Waiter Rant has some thoughts.
In most of Europe, there's no such thing as tipping. Instead, a value-added tax is applied to bills automatically. When I've been there as part of my glamorous jet-set lifestyle, it's been quite refreshing knowing that the total cost of my meal is right there in front of me--there's no math, no irritating assessment of service quality, no awkwardness. Just pay the bill. And I certainly wouldn't suggest that the service in Europe has been worse than the service here in the states (quite the opposite).
So why do we still tip? I mean, yes for restaurant service, but also in general. Does this seem like an anachronistic holdover from a barter economy to anyone else?
Links initially collected at Kottke.org.
Edit: Waiter Rant has some thoughts.