I hate tipping because of the frictions. You don’t know what you’re supposed to tip, it’s ambiguous. You’re supposed to have cash? It’s so much better when employees are compensated by their employers and listed prices are the amounts you actually pay.
- If tipping is supposed to ensure better service, why is it such a bad customer experience?
- And why is it so opaque what happens to the money?
- Are you expected to tip where there’s already a service charge? Sometimes that money is the tip. Other tips the business keeps the service charge. You can ask, but that’s awkward, and you may not get a straightforward answer.
What about tip inflation? When I was growing up 15% of the pre-tax amount of a meal was standard and now I often hear 20% of the total including tax. And now it’s tipping not just a few bucks for pizza delivery, but 20% of the total meal price. And tips when you’re picking up the food to go (since ‘someone still had to package it’).
I stayed at a hotel property that adds a service charge to all food and beverage bills, and it seems like that money is split out across staff, while tips are delivered to the staff who have served you. I think. At least that’s what I’ve been able to suss out.
Do I really need to suss this out, though? On my vacation? Tipping can induce fear and anxiety in travelers.
That’s why I think it’s so strange that hotels, where are supposed to take care of their guests, are often ground zero in tipping confusion. Shouldn’t hotels tell you what is expected? Or better yet, just make it easier at least include tipping in the resort fee or the venue fee on top of the resort fee.
- If you order room service, food is brought to your room, that’s a service. Room service generally has a service charge. Great problem solved!
- Or is it? You’re asked to sign for the meal, and there’s usually a line to add a tip. Does the service charge have you covered, or is the hotel pocketing that and you’re expected to tip again?
Here’s one of the simplest things a hotel can do. It’s a line from the menu at the Hyatt Regency Grand Cypress in Orlando near Disney World back when they used to offer room service: the service charge includes gratuity.
The simple solution, for hotels that don’t do this, is to ask the person delivering your meal whether or not they’re taken care of by the service charge? That should solve for any ambiguity.
However hotels should just list all-in prices, or at least state explicitly “we are adding a service charge to your bill but that covers the wages we’re paying, and is not a gratuity” or “we are adding a service charge, which goes to the staff who prepared and delivered your food.”
Either way, tell guests exactly what to expect, and what is expected.
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