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Tipping when prompted: yay or nay?
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this post was submitted on 17 Jan 2024
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I always tip at least a dollar per drink for drinks prepared by a barista. I don't tip for retail purchases at a cafe, eg. a pastry out of the case (unless I asked for a recommendation).
Tips are to pay the service worker directly for their service. If there was no service, tip is not necessary. If there was service but you don't tip, you're stealing their labor.
It has nothing to do with being underpaid or how much you spent of whether you'll come back. Don't steal labor.
Can you tell me more about why you consider it stealing their labour?
Because the labor is provided with the expectation of payment for it. If you buy eggs from a roadside stand, you don't just grab them and leave, you put your cash in the honor box. It's the same thing.
I disagree, it is clearly the owner of the shop that is stealing wages by underpaying their service staff.
The best you can do as a customer is to not shop at such places at all.
If you're wedded to the model that allows workers to sell their labor only to capital.
But I support the emergent, organic, worker-friendly pay structure that we call "tipping".
Also called exploitation...
If tipping is required in order for the worker to receive full payment for their labour, then would the employer's wages not be insufficient?
The employers pays a nominal wage (and guarantees a higher one, not that this is needed often) for the server to be present and also for light cleaning.
The bulk of a server's compensation does not come from the employer, but directly from the consumer.
Instead of consumer paying the business for the server's labor, and the business taking a cut before passing a set amount onto the server as wages; the server sells their labor directly to the consumer and gets the full amount without the business taking a cut. More of the money goes to servers under the tipping model, whole also giving more control to the consumer, while also lowering labor cost for the business. It's a win for everyone involved. I call the tipping system "emergent" because it could probably not have been designed; only evolved to be as efficient as it is.