During the pandemic, finding people willing to work in restaurants was difficult. There were safety risks, uncertain hours of operation, and an escalation of establishments permanently shuttered. Those who showed up and worked hard were met by customers with grateful smiles, heartfelt thank you, and generous tips. Although not equal to the heroic work of the health worker, for whom we banged pots and pans every night, this group was elevated alongside other professions during the pandemic.
Although we are no longer banging pots and pans, the elevated tipping that became customary during this period has not gone away. Combined with extreme food cost increases, tipping 18% is more expensive now than it was for the same meal just a few years ago. In addition, there is frequently a "Lettuce Entertain You 3%" service charge added, and in San Francisco, many have started seeing a "Health San Francisco Surcharge" allowing restauranteurs help in paying for employee health insurance.
Tipping practices in the United States are deeply ingrained in the service industry, specifically customary in restaurants, bars, hotels, taxis and ride shares, hair salons, coffee shops, food and grocery delivery, and other service-oriented establishments. This is often seen to reward good service, but more and more it seems like the customer is being asked to supplement the employers' payroll.
And while it is important to note that tipping practices can...
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