In recent years, the cost of dining out has surged significantly.
Inflation, supply chain disruptions, and increased labour costs have all contributed to higher menu prices. As a result, many diners, like me, are questioning whether they should adjust their tipping habits to reflect these changes. While many places have increased their tip prompts to 20, 25 or even 30%, there are some really good reasons why sticking to traditional tipping percentages, such as 15%, remains appropriate.
First, let’s not forget that the primary purpose of a tip is to reward service quality, not to supplement the wages of the server or the kitchen staff.
Another important factor to consider is the economic impact on diners. With rising restaurant prices, the overall cost of dining out has become more expensive for most of us. Increasing the tipping percentage further increases the cost, making dining out even less affordable.
My point – when restaurant prices increase, the absolute value of a 15% tip naturally rises. For example, if a meal that used to cost $50 now costs $70, a 15% tip would increase from $7.50 to $10.50. This means that servers are already receiving higher tips in dollar terms without any change in the tipping percentage.
Here’s another example. Consider a couples dinner at a restaurant where the total bill used to be $100. With inflation, the same meal now costs $130. A 15% tip on the original bill would be $15, while a 15% tip on the new bill would be $19.50.
The server is already benefiting from the increased tip amount due to the higher bill. Raising the tip percentage to 20% would result in a $26 tip, which makes the night out just that much more expensive.
Of course I understand the reality that servers and kitchen staffs rely on tips to supplement their incomes, but I feel it is important to strike a balance that allows diners to continue enjoying restaurant experiences without feeling financially strained.
It’s also worth noting that the responsibility for compensating employees fairly should primarily lie with employers, not customers. Restaurants should ensure that their staff are paid a living wage and receive appropriate benefits.
While tips are an important supplement to income, they should not be relied upon to make up for inadequate base pay. By maintaining traditional tipping percentages, diners can support fair labour practices without feeling pressured to compensate for systemic issues.
While the rising cost of restaurant meals might prompt some to consider increasing their tipping percentages, it’s important to remember that a 15% tip already reflects the higher prices.
Maintaining traditional tipping practices ensures fairness, consistency, and affordability for diners, while encouraging employers to take responsibility for fair compensation. Ultimately, tipping should remain a reward for excellent service, not a response to inflation.