At the Tipping Point - a personal history

 I am aware I'm supposed to be writing about something relaxing this first month of 2025. But if you've read any of my other posts, you probably already know that I tend to wander off target. This is you're warning that I'll be doing the same for most of this year.

 I have lived a long life. A very long life. During those endless decades I've watched the evolution - expansion - mutation of the tiping culture. I'm not old as dirt, so I wasn't't around when tipping was first invented. But I do remember when the standard tip was ten percent. And that was for great and timely service. The wait staff arrived at your table with a smile and a pot of coffee so hot steam rose as they filled your cup. They never messed up orders, kept water glasses filled and cheerfully replenished the coffee cups. You never had to ask for butter for your bread or cream for your coffee. They were serious about customers, and, in return, for many customers that ten percent was only a starting point.

Decades passed. I looked up one day and realized the standard had grown to fifteen percent. Some restaurants had little cheat sheets for those too mathematically impaired to calculate the fifteen percent on their own.  Smart phones with calculators were not yet a thing. [I realize some millennials are having trouble visualizing the world I describe, but I promise it was real."

I rolled with the flow. As a girl who always loved math, and who ended up working as a computer analyst in a Fortune 100 company, I never had trouble doing the math in my head, easy-peasy. As long as I got good service, they got their tip.

The next step in evolution was the twenty percent mark. Suddenly things were serious. Customers began voicing annoyance at the whole tipping concept. More people were expecting tips as their right. The friendly server was disappearing, replaced by unhappy workers who used social media to inform customers they shouldn't go out to eat if they could not afford to add on that twenty percent. I fell in on the side of customers who feel that restaurants should not list artificially low prices on the menu when they expect customers to routinely pay more to support their workers salaries. Obviously they restaurants must be overflowing with customers so they can afford to keep doing this.

Things are worse now. Apparently some feel the standard tip should be thirty percent [twenty-five was completely bypassed]. As  a result, I have not eaten in a restaurant in over a year. It's not a protest. I doubt my absence has been noticed. It's not about money, either, I have money for a tip. Just no incentive to keep patronizing this business model. Even when my daughter and her boyfriend offered to take me out to eat over the holidays, I chose not to go out to eat. 

I agree that servers have a right to a living wage. But I don't agree that their employers should expect customers to make up the pay they won't give. In the back of my head I still hold the childish belief that tipping should be my choice, a reward for great service. Not a requirement because the boss pays sub-minimum wage.