It’s a familiar moment when you’re buying your coffee: the payment screen prompts a minimum 18 per cent tip. For many, it’s a moment of panic.
That’s especially true for young people who feel growing pressure to tip higher.
“Sometimes I feel like I should [give]. I feel so bad or embarrassed for leaving nothing,” said Bonne Gere, a high school student in Calgary.
Tipping is a form of gratuity or a way to show appreciation for the service provided. Over the years, tipping has changed from traditional coins at the counter to digital prompts in payment machines.
“Ten years ago, you might leave a bunch of cash for your server. [Now] there is a lot of pressure. The prompts are there, and you’re kind of forced to pick the tablets on. They’re gonna spin it around and see whether you tipped or not,” said Deanna Stringer, hospitality and tourism instructor at SAIT.
Unlike the traditional practice of tipping after receiving the service, digital payments opt to tip upfront. Some consumers feel pressured to tip, mostly if there is a line behind them, even when they otherwise wouldn’t, said Stringer.
According to a study released by HR Block, 90 per cent of Canadians feel tips are too high. Nearly one in four said they have been asked to tip in situations or places that felt awkward or unexpected.
Jersey Capili, a student, recalled his experience when dining out with his family. “I gave them the tip, but the service wasn’t that good; I kind of regretted it,” said Capili.
Some customers said that they were asked to tip in unexpected situations, such as for items or services they didn’t think required a tip.
“Sometimes I’ll get water and they said like a 15 per cent tip. It’s kind [of] awkward,” said Tao Hein, a high school student in Calgary.
Some customers don’t know who they are tipping and where the tips go. According to Stringer, there’s a potential misunderstanding with the younger generation not understanding where tips go. This money is for the staff working in the kitchen and will be shared with the staff serving at the front.
“Tips are shared amongst everyone, and I think a lot of people don’t understand that,” said Stringer.
For some employees, tips are part of their income. Gratuities are added on top of their hourly wage and tips can significantly support their finances.
Beyond the money, tips often carry an emotional weight.
“I feel like most of the time I’m valued because they tip, and they also say your service was good. Sometimes, if it’s a big table and no tip at all, what did I do wrong?” said Lolanda Verri Massaranduba, server at the Last Best Brewing & Distilling.
Several consumers said they feel comfortable tipping when they know where the money goes.
“I don’t have a problem with tipping, but I am concerned that a lot of times the tips don’t make it to the appropriate people or the tip out as an excuse to pay low-wage workers less,” said Christine Bolcsfoldy, a diner at North Hill Centre.
