The U.S. Tipping Game: How We All Got Conned Into Paying More
You ever feel like you’re being played when you go out to eat in the U.S.? I mean, I know we all love a good meal, but why does it always come with a side of guilt?
You order a burger, fries, and a drink. Bill comes out to $20, and then there’s that awkward pause.
The one where you’re staring at the receipt, knowing you’re about to fork over an extra $4 to $6, just to avoid looking like a jerk.
Tipping culture in the U.S. is like a weird social contract that nobody really agreed to, but we all just go along with. And honestly? I think it’s time to stop.
Let me give you some perspective.
I live in Japan. I can walk into any family restaurant here and get a full meal for $8 to $20. No need to tip the waitress. None. The same meal would cost me $20 to $60 in the US plus the now “required” 20%. My wallet cries.
You know what’s crazy? The service is on par with what you’d get at a 5-star restaurant in the U.S. Polite, efficient, attentive. No, “I’ll be your server today, so make sure to remember my name for the tip later.”
The difference? They pay their waitresses a living wage. Woah. Shocker.
Who Really Benefits?
In the U.S., it’s like we’ve collectively decided that paying people properly is optional. Instead, we’ve outsourced it to the customer.
You end up paying for the meal AND the service. And if you don’t? Well, you’re the villain in this story.
The funny thing is, both restaurant owners and waitresses are against getting rid of tipping. Why? Because the system works perfectly… for them.
Restaurant owners save a shit ton of money by not paying decent wages. They rely on the customer to pick up the slack.
Waitresses, on the other hand, can end up making more through tips than they would with a regular salary. At your expense. Plus, more often than not, they don’t report that money. If the IRS went after every waitress, well, you all know what would happen. Something among the lines of restaurant doomsday.
But what about the customer? Oh, don’t worry about us. We’re just here to foot the bill, with the added bonus of feeling like a cheapskate if we don’t tip at least 20%.
When Did 20% Become the Norm?
And let’s talk about that 20%. When did this become the new normal? I swear, it used to be 15%. But like everything else, tipping inflation is a thing. Like angry Karens who don’t want to pay double the sales tax by paying two separate times, waitresses don’t seem to understand this concept either.
It’s not just restaurants either. You’re expected to tip everyone.
Hairdressers, taxi drivers, hotel staff, baristas… I’ve even been asked to tip at a self-service frozen yogurt place and takeouts.
What’s next? Tipping the cashier at the grocery store for scanning your items with a smile?
And can we talk about those tablets at the counter that prompt you for a tip?
Nothing like having a screen flash “15%, 20%, 25%” at you while the employee stares you down. Sure, you could press “No Tip,” but do you really want to be that guy?
It’s like a high-stakes game of social pressure. Good thing it doesn’t work on me. I’ll tap that No Tip button in minus three seconds.
The bottom line is, tipping is that tipping is out of hand. It’s an archaic system that’s great for everyone except the person actually paying the bill. Meanwhile, in Japan (and probably most of the world), they’ve figured it out. Pay people properly, deliver great service, and let the customer enjoy their meal without the guilt trip.
So, maybe it’s time we take a page out of their book. Let’s stop pretending that tipping is a generous act of kindness when really, it’s just covering up for a broken system.
