EndTippingCulture

Author: Jim Roberts

  • Who Tips the Most (and Least) in the U.S.?

    State-by-State Survey Reveals the Divide

    A recent survey from USA Today Blueprint, conducted by OnePoll, reveals major differences in how Americans tip — depending on where they live, how much they earn, and even how old they are. With 5,000 people surveyed (100 per state), the findings are both eye-opening and a reminder of just how inconsistent and unsustainable tipping culture has become.

    Key Findings

    National average tip: 17.94% Top tipping state: California (22.69%) Lowest tipping state: Illinois (14.22%) Best tippers by age: Millennials, averaging 18.18% Income matters: The more you make, the more you tip

    Tipping by State: Coastlines Lead, Midwest Lags

    According to the data, coastal states tend to tip more generously than those in the middle of the country — with one big exception: Missouri, which comes in second nationwide.

    Top 10 Best-Tipping States

    These states average 20.54% across restaurant meals, delivery, personal care, and service-based interactions.

    A $75 meal in California would average a $17.01 tip, bringing the total to $92.01 (before tax).

    Bottom 10 Worst-Tipping States

    A $75 bill in Illinois? That’s just a $10.66 tip — totaling $85.66 before tax.

    Notably, four of the bottom 10 states still follow the federal tipped minimum wage of just $2.13 per hour, including Mississippi, Tennessee, South Carolina, and Utah.

    Tipping Fatigue Is Growing

    Americans are tipping more often — and in more places — but not always because they want to.

    Survey respondents said the top reasons they tip are:

    Feeling the worker earned it Feeling expected to tip in certain industries

    Feeling guilty if they didn’t

    Other reasons included:

    Wanting to support low-wage workers

    Being familiar with how hard the job is

    Showing appreciation for good service

    What This Means for EndTippingCulture.org

    This survey underscores what we already know: Tipping is not a fair or consistent way to compensate workers.

    The difference between a 14% and 22% tip isn’t just about kindness — it’s about who’s responsible for paying wages. Tipped workers shouldn’t depend on geography or guilt to earn a livable income. We believe it’s time to move toward no-tip models, where businesses pay fair wages directly, and customers aren’t pressured at every turn.

    Source: USA Today Blueprint

    Survey conducted by OnePoll from Sept. 11–25, 2023 with 5,000 respondents (100 per state). Margin of error: ±1.4%.

  • The Backlash Is Real: Americans Are Cutting Back on Tips — and It’s No Surprise

    A new Business Insider report confirms what many Americans are already feeling: Tipping fatigue is hitting hard—and customers are starting to push back.

    According to a recent survey, nearly 6 in 10 Americans admit they’re tipping less often or at lower rates than before.

    This shift isn’t just about being stingy. It’s about being fed up.

    Why Are People Tipping Less?

    The study reveals several reasons for this growing resistance:

    Inflation and higher costs: With food prices, rent, and utilities on the rise, many people simply can’t afford to tip 20% on everything. Tip screens are everywhere: Coffee shops, takeout counters, and self-checkout kiosks are now requesting tips—even when no service is involved. Wage frustration: Many customers believe employers should be paying fair wages, not outsourcing that responsibility to them.

    This isn’t a rebellion against workers—it’s a rejection of a broken system that pressures customers while businesses avoid their responsibilities.

    The Problem Isn’t the Customer—It’s the Model

    Tipping in the U.S. has ballooned into a confusing, guilt-driven experience that:

    Shifts the burden of wages onto consumers Encourages employers to underpay workers Creates unpredictable income for service employees

    Now, instead of being a gesture of appreciation, tipping feels like a mandatory tax—one that appears everywhere from sandwich shops to Uber rides.

    And customers are finally saying enough.

    The Business Insider Survey in Context

    Here’s what the survey featured in Business Insider found:

    Over 56% of respondents said they’ve reduced their tipping habits. Many noted that tip fatigue has made them more conscious and selective. Tipping pressure is turning what used to be a kind act into a chore—or a burden.

    This is the tipping point tipping culture created.

    What Needs to Change?

    We don’t need to “fix” tipping.

    We need to replace it—with a system where:

    Workers are paid fair, stable wages by their employers Prices reflect actual labor costs, not hidden tip expectations Customers aren’t guilt-tripped into supplementing someone’s paycheck

    In other words: Let’s end tipping culture.

    Join the Movement

    If you’re feeling tipping fatigue, you’re not alone.

    If you think it’s wrong to rely on customers to pay restaurant wages, you’re right.

    Take the next step:

    Support no-tipping businesses that pay fair wages Speak up when asked to tip for non-service tasks Share articles like this and this Business Insider report Visit endtippingculture.org to get involved

    Because tipping shouldn’t be a test of your generosity.

    It should be a choice—not a substitute for justice.

  • Tipping at a Low-Cost Diner

    Small Bill, Big Dilemma

    A hot coffee, a $9 breakfast, and a friendly “hon”—that’s the charm of a classic American diner. But when your total comes to $11.42, you might find yourself hesitating over the tip. Is $2 enough? Is 15% insulting? Should you be tipping more, even if the meal cost less than a cocktail downtown?

    Inexpensive diners pose one of the biggest contradictions in tipping culture: Service is the same, but the tip is smaller simply because the food is cheaper. Here’s how to navigate that and why it matters.

    The Value of the Service Doesn’t Change

    Whether your server delivers a $6 burger or a $60 steak, they still:

    Greet you with a smile Take your order Refill your drinks Bus your table Handle your check

    The labor is the same, even if your tab is not. Tipping only a percentage can unintentionally penalize servers at affordable establishments.

    20% of $10 Is Just $2—That’s Not Much

    Yes, $2 is technically a 20% tip on a $10 check—but that may barely cover your server’s sidework for that table. Servers in diners often rely on high table turnover and multiple tips just to hit minimum wage levels.

    Consider this: if you tip $2 per table and they serve six tables an hour, that’s only $12/hour—before taxes.

    Tip Minimums Are a Helpful Rule of Thumb

    If you’re at a low-cost diner, consider setting a minimum tip—such as $3–$5, even if the bill is low. Think of it like a cover charge for quality service.

    A few guidelines:

    For bills under $10, leave at least $2–$3 For $10–$20 bills, aim for $3–$5 Above $20, tip 18–20% as usual

    Diners Are Often Where Workers Struggle Most

    Diner servers often work long shifts, handle large sections, and rarely earn high tips compared to those in fine dining. Many:

    Earn below the standard minimum wage Work without benefits May not receive pooled tips or shared gratuity

    A few extra dollars from you can make a huge difference in their take-home pay.

    Tipping Fairly Supports Dignity in All Service Work

    Tipping more generously at affordable restaurants isn’t about generosity—it’s about equity. You’re helping ensure that workers providing the same level of effort as those in higher-end venues aren’t shortchanged because you ordered pancakes instead of filet mignon.

    Final Thought: A Small Tip Can Still Be a Big Gesture

    That $3 tip on a $10 meal may seem small, but it sends a powerful message: you see the person, not just the price. Until tipping culture changes or is replaced by fair wages, this is one way we can close the gap and show respect to the people behind our favorite neighborhood joints.

  • Tipping Expectations by Industry

    When Is It Required, Encouraged, or Optional?

    Tipping in the U.S. can feel like a social maze. You’re standing at a coffee counter, takeout window, or valet stand, wondering: Am I supposed to tip? How much? Is it rude if I don’t?

    The truth is, tipping expectations vary dramatically by industry—and the consequences for workers can vary just as much. In some cases, skipping a tip means denying someone a livable income. In others, it’s completely optional.

    Let’s break down the industries, the expectations, and how to know if a worker depends on your tip to get paid fairly.

    Full-Service Restaurants

    Tipping: Required in practice

    Typical: 15–20% of the bill

    Why: Servers are often legally paid a subminimum wage, sometimes as low as $2.13/hour. Tips make up the majority of their income.

    Verdict: These workers rely heavily on tips. Not tipping means they may earn below minimum wage.

    Bars and Coffee Shops

    Tipping: Encouraged

    Typical: $1–$2 per drink or 15–20% tab

    Why: Some baristas and bartenders are tipped workers; others are not. It varies by state and employer.

    Verdict: If you’re sitting at the bar or getting personalized service, tipping is often expected. For grab-and-go coffee? It’s optional—but appreciated.

    Takeout and Counter Service

    Tipping: Optional—but increasingly expected

    Typical: $1–$5, or 10% of order

    Why: Workers are usually paid at least minimum wage, not a tipped wage.

    Verdict: Tip if the staff went above and beyond, packed a complex order, or delivered curbside. Otherwise, it’s optional.

    Delivery Services (Food, Groceries, Packages)

    Tipping: Expected

    Typical: $3–$5 base or 15–20%

    Why: Many delivery drivers work for apps that pay poorly and rely on tips to meet earnings.

    Verdict: Tip, especially in bad weather, long distances, or complex deliveries.

    Ride Shares (Uber, Lyft)

    Tipping: Encouraged

    Typical: $1–$5 or 10–20%

    Why: Drivers are independent contractors who often earn less than minimum wage after expenses.

    Verdict: If the ride was smooth and courteous, a tip is fair and helpful.

    Personal Services (Hair, Nails, Massage, Tattoo, Spa)

    Tipping: Expected

    Typical: 15–25%

    Why: Many of these workers pay chair rental fees or receive commission, making tips a large part of their income.

    Verdict: Tipping is standard, even for salon owners in many places.

    Hospitality (Hotels, Valet, Bellhop, Housekeeping)

    Tipping: Expected for certain roles

    Housekeeping: $2–$5 per day Valet: $2–$5 Bellhop: $1–$2 per bag** Why: Wages vary, but most depend on tips to make their job sustainable. Verdict: Tipping is part of the social contract in U.S. hotels and resorts.

    Fast Food Chains and Self-Service Kiosks

    Tipping: Optional (and controversial)

    Typical: Prompted by digital screens—$1–$3 or %

    Why: Employees are generally paid hourly and do not rely on tips.

    Verdict: Tip if you feel compelled, but this is not a tipping environment by tradition or necessity.

    How to Know if a Worker Depends on Tips

    Look for these clues:

    Wage disclosures: If the job is labeled as a “tipped wage” position, the base pay is often below minimum wage. Job type: Full-service restaurant staff, bartenders, hotel staff, and personal service providers are typically tip-reliant. Local law: Some states (like California, Oregon, Washington) require full minimum wage plus tips. In others, employers can pay subminimum wages. Platform dependence: Gig workers for Uber, DoorDash, or Instacart often depend on your tip as a major portion of their earnings.

    The Problem with All This

    Tipping is no longer about gratitude—it’s about wage replacement.

    Workers in low-paying industries depend on tips to survive. And customers are left guessing who’s being underpaid, who’s being subsidized, and when they’re morally obligated to tip.

    The result? Confusion. Guilt. Tip fatigue.

    What Needs to Change

    At EndTippingCulture.org, we believe:

    Wages should be guaranteed by employers—not subsidized by customers. Pricing should be transparent and fair—with compensation baked in. Tipping should return to being a thank-you—not a lifeline.

    Let’s stop asking “Should I tip?” and start asking, “Why aren’t workers being paid fairly?”

    Join the movement. Support wage reform. End tipping culture.

  • The Rise of Corporate Tipping

    A Timeline of Digital Gratuity Prompts in Big Business

    Over the past decade, tipping in the U.S. has expanded beyond traditional service industries, infiltrating corporate giants like ride-sharing platforms, coffee chains, and fast-food restaurants. This shift has been propelled by digital payment technologies and changing consumer behaviors, leading to what many term “tipflation.” Here’s a chronological overview of how major companies have integrated tipping into their business models:

    2014: Starbucks Introduces Digital Tipping

    In March 2014, Starbucks launched a feature in its iPhone app allowing customers to tip baristas digitally after making a purchase. This move marked one of the first major integrations of tipping into a corporate mobile payment system. 

    2017: Uber Adds In-App Tipping

    Responding to driver feedback and competitive pressure from Lyft, Uber introduced an in-app tipping feature in June 2017. This allowed passengers to tip drivers directly through the app up to 30 days after a trip, aligning Uber with industry standards and addressing longstanding driver concerns. 

    2022: Starbucks Expands Tipping Options

    In late 2022, Starbucks expanded its tipping system to include prompts on credit card readers at checkout. Customers paying with cards were presented with options to tip $1, $2, or a custom amount. This change aimed to increase tip frequency but received mixed reactions from customers, with some finding the prompts awkward or pressured. 

    2023: Fast-Food Chains Implement Tipping Prompts

    By 2023, tipping prompts began appearing in fast-food establishments, particularly at self-service kiosks and digital payment terminals. Chains like McDonald’s and KFC introduced options for customers to add gratuity during the ordering process, a departure from traditional fast-food practices. This shift was facilitated by point-of-sale systems like Square and Toast, which made it easier to integrate tipping into the payment flow. 

    2024: Uber Tests Advance Tipping Feature

    In November 2024, Uber began testing an “advance tip” feature, allowing riders to tip drivers before the ride commenced. This initiative aimed to incentivize drivers and potentially improve service quality. However, it faced criticism for potentially creating a pay-to-play dynamic and was labeled as “unethical” by consumer protection authorities in India. 

    Conclusion

    The integration of tipping into corporate platforms reflects a broader trend of shifting wage responsibilities from employers to consumers. As digital payment systems evolve, the line between fair compensation and consumer obligation continues to blur, prompting ongoing debates about the role of tipping in modern commerce.

  • The Hidden Cost of Tipping

    Who Really Pays?

    At first glance, tipping seems simple: you reward good service with a few extra dollars. But behind that small gesture is a system that quietly shifts the responsibility of paying workers away from businesses—and onto you, the customer.

    Tipping in America isn’t just a custom. It’s a loophole that keeps wages low, business expenses down, and workers vulnerable.

    So the real question is: Who’s actually paying the cost of service?

    The Illusion of Generosity

    When you tip, you probably feel like you’re helping the server. And you are. But you’re also subsidizing the employer.

    Here’s how:

    In most U.S. states, employers can legally pay tipped workers as little as $2.13/hour. Employers are supposed to make up the difference if tips don’t reach minimum wage—but enforcement is weak. The result? Customers, not businesses, provide the majority of a worker’s income.

    It’s not a thank-you gift. It’s a structural crutch.

    What Businesses Gain from Tipping

    Restaurants, salons, delivery platforms, and service industries benefit greatly from the tipping model. Here’s why:

    Lower labor costs: Businesses save on payroll by paying subminimum wages. No need to raise prices: Tipping keeps menu prices deceptively low, while customers make up the difference. Flexible income model: Employers avoid long-term financial commitment to their workers by letting income fluctuate daily.

    In short: tipping shifts the risk from employers to workers and customers.

    What Workers Lose

    Tipped workers face more than just unstable pay. The entire system places them in a vulnerable position:

    Income volatility: A slow day or rude customer can destroy a paycheck. Discrimination and harassment: Workers feel pressure to tolerate inappropriate behavior to protect their income. Wage theft: Many are unaware when they’re underpaid or shorted on owed wages.

    Even worse, tips are often pooled or partially retained by owners, further blurring where your money goes.

    What Customers Are Really Paying For

    When you pay a tip:

    You’re covering wages that employers should be paying. You’re funding an unregulated, inconsistent income stream for workers. You’re absorbing business expenses—without transparency.

    Think of tipping as a service tax—one that’s optional in theory, but mandatory in practice. And unlike actual taxes, it doesn’t go toward public goods—it just helps keep businesses profitable.

    Tipping vs. Transparent Pricing

    Let’s say you pay $20 for a meal and tip 20%. You’re really spending $24—but the business only listed the price as $20.

    Now imagine if prices simply reflected the true cost of labor. That $24 would be built in, workers would get a stable wage, and customers would know exactly what they’re paying for—up front and guilt-free.

    This is how it works in many other countries. And it can work here too.

    The Real Cost Is Hidden—But We All Pay

    Whether you’re a customer frustrated by tipping fatigue, or a worker scraping by on unpredictable earnings, the system fails everyone except business owners who profit from it.

    It’s not tipping that’s the problem—it’s the dependence on tipping.

    There’s a Better Way

    At EndTippingCulture.org, we believe:

    • Employers—not customers—should pay workers Wages should be fair, stable, and built into pricing Workers shouldn’t be financially punished for slow nights, bad weather, or difficult guests
    • Let’s stop hiding the cost of labor. Let’s start demanding a system that values work fairly.

    Join the movement to End Tipping Culture.

  • Tipping Abroad: What to Know Before You Travel

    Tipping isn’t just a national debate—it’s an international one. As more Americans travel abroad, many are surprised to find that tipping practices vary widely across countries—and in many places, they don’t exist at all.

    While tipping may feel second nature in the U.S., where it’s expected nearly everywhere, the rules change once you leave the country. Understanding local customs not only helps you be a respectful traveler—it can also reveal how broken the American tipping system truly is.

    Tipping Culture Around the World

    Europe

    In much of Western Europe, tipping is modest and often already included in the bill.

    France, Italy, Spain: A “service charge” is usually built into restaurant prices. Leaving small change is appreciated but not expected. Germany, UK: A 5–10% tip is customary if not already included, but it’s not mandatory. Scandinavia: Tipping is minimal or not practiced—workers are paid livable wages.

    Asia

    Tipping varies widely across Asia, and in many countries, it’s not part of the culture at all.

    Japan: Tipping is seen as disrespectful. Good service is the standard, and tips may be refused. China: Tipping is not expected in most places, though it may be accepted in tourist-heavy areas. Thailand and Vietnam: Small tips are appreciated but not obligatory.

    Australia & New Zealand

    No tipping culture exists. Workers are paid fairly, and prices reflect service costs. Leaving extra is optional and seen as a gesture, not an expectation.

    Latin America

    Practices vary, but tipping is generally modest:

    Mexico and Brazil: 10% is standard at restaurants, but workers are also paid a base wage. Argentina: Tips are common but small.

    Tipping on Cruises and at All-Inclusive Resorts

    Cruises

    Even though you may pay thousands for your cruise, tipping expectations are often layered on top—sometimes in ways that feel confusing or hidden.

    Automatic Gratuities: Most cruise lines (e.g., Royal Caribbean, Carnival, Norwegian) add $14–$20 per person per day in automatic tips to your bill—whether or not you interact with the staff. Additional Tips: You may be encouraged to tip for spa services, bartenders, and shore excursions. Can You Opt Out? In many cases, you can request to have these charges removed at guest services, but it’s often discouraged.

    Cruise takeaway: You’re tipping for a service you’ve already paid for—and often without clear communication about where the money is going.

    All-Inclusive Resorts

    The name suggests it’s all covered—but tipping still creeps in.

    Some resorts explicitly include tips in the price, but many staff still expect or subtly request extra cash. Tipping in places like Mexico, the Caribbean, and the Dominican Republic is informal but expected, especially for housekeeping, bartenders, and bell staff. If you don’t tip, service may suffer—creating a two-tier system at a “prepaid” resort.

    Resort takeaway: “All-inclusive” often doesn’t mean what it says. And it pressures guests to carry cash and navigate unspoken rules.

    What This Tells Us About Tipping in the U.S.

    American travelers are often shocked by how little tipping is expected—or accepted—abroad. In many countries, hospitality workers are treated as professionals and paid accordingly. They don’t rely on the generosity of strangers to survive.

    The contrast reveals just how deeply flawed our system is:

    Tipping inflates costs without transparency. It creates confusion and inconsistency. It unfairly shifts the burden of wages onto the customer.

    How to Travel Smarter—and Fairer

    Research local customs before tipping abroad. In some places, it’s a compliment. In others, it’s an insult. Be respectful, but don’t overtip based on American guilt. Tip where it makes sense, not where it’s assumed. Let fairness, not fear, guide your decisions.

    Tipping culture isn’t global. It’s American. And when we see how the rest of the world does things, it’s clear: there’s a better way.

    Join the movement to rethink tipping at EndTippingCulture.org

  • Are No-Tipping Restaurants the Future?

    In recent years, a growing number of restaurants across the United States have experimented with eliminating tipping in favor of paying their staff higher, more consistent wages. This shift aims to address longstanding issues associated with tipping, such as income instability, wage disparities between front-of-house and back-of-house staff, and the perpetuation of discriminatory practices.

    Case Studies: Successes and Challenges

    Calissa – Water Mill, New York

    Calissa, a Greek restaurant in the Hamptons, transitioned to a no-tipping model during the COVID-19 pandemic. By offering employees a steady hourly wage, the restaurant provided financial stability, allowing staff to plan their finances without relying on fluctuating tips. One server noted that this change made life “so much easier,” eliminating the need to save summer tips to cover winter expenses. 

    Zazie – San Francisco, California

    Zazie, a French bistro in San Francisco, adopted a no-tipping policy and instead raised menu prices to provide employees with fair wages and benefits. This approach aimed to create a more equitable work environment and reduce the income gap between different restaurant roles.

    Union Square Hospitality Group – New York City

    Danny Meyer’s Union Square Hospitality Group made headlines by eliminating tipping across its restaurants, implementing a “Hospitality Included” model. While the initiative aimed to promote wage equity, it faced challenges, including staff turnover and customer resistance to higher menu prices. Eventually, the group reinstated tipping in some establishments. 

    Benefits of No-Tipping Models

    Income Stability: Employees receive predictable wages, reducing financial uncertainty. Wage Equity: Helps bridge the pay gap between front-of-house and back-of-house staff. Improved Work Environment: Reduces the power imbalance between customers and servers, potentially decreasing instances of harassment and discrimination. Simplified Billing: Customers pay the listed price without the need to calculate additional tips.

    Challenges Faced

    Customer Resistance: Some patrons perceive higher menu prices negatively, even if the total cost remains similar after factoring in traditional tips. Staff Retention: In some cases, servers accustomed to earning substantial tips may leave for establishments that maintain traditional tipping practices. Operational Adjustments: Restaurants must carefully manage increased labor costs and ensure that price adjustments align with customer expectations.

    Conclusion

    While the no-tipping model presents an opportunity to create a more equitable and stable environment for restaurant workers, its success depends on various factors, including customer acceptance and effective implementation strategies. As the industry continues to evolve, these experiments provide valuable insights into alternative compensation structures that prioritize fairness and sustainability.

  • Does Tipping a Percentage Make Sense?

    Why It’s Unfair to Lower-Cost Places

    In the U.S., tipping is almost always calculated as a percentage of your bill—usually 15% to 25%. But have you ever stopped to ask: Why?

    Why does a $100 dinner earn a $20 tip, while a $10 meal earns just $2—when the server might have done the exact same amount of work?

    The percentage-based tipping model is not only arbitrary—it’s unfair. And it reinforces a broken system that penalizes workers at affordable establishments while over-rewarding those at high-end venues.

    Same Work, Different Tip

    Consider this:

    A server at a diner refills coffee, delivers hot food, and checks in multiple times. Your bill is $15, and you tip $3 (20%). A server at a high-end restaurant brings a $150 bottle of wine and a $100 steak. Your bill is $300, and you tip $60 (20%).

    Did the second server work 20 times harder than the first? Probably not. In fact, the work may be easier—fewer tables, more support staff, and customers who linger longer.

    Percentage tipping rewards price, not performance.

    Low-Cost Doesn’t Mean Low-Effort

    Workers at casual restaurants, cafes, food trucks, and diners often:

    Turn tables faster Serve more customers Have fewer support staff (they’re the host, busser, and server) Work for lower hourly wages

    Yet they consistently receive smaller tips, simply because the food is cheaper—even though their labor is just as valuable.

    High-End Restaurants: A Tipping Illusion

    In upscale dining, prices are often inflated due to branding, ambiance, or ingredient sourcing—not because the service is dramatically better.

    Still, servers at these places:

    Earn disproportionately more in tips Often get better schedules and higher hourly rates Are tipped for prestige, not for harder or faster work

    This deepens the inequality between workers in fine dining and those in everyday service jobs—even though both rely on tips to survive.

    Customers Feel the Pressure, Too

    The percentage model also punishes the customer:

    You’re expected to tip more simply because you ordered something expensive, even if the service was the same. You may feel guilted into tipping more at upscale places to avoid looking “cheap,” even when the experience doesn’t warrant it.

    A Fairer Way Forward

    At EndTippingCulture.org, we advocate for moving away from the percentage-based tipping model entirely. Why?

    Because fair wages:

    Level the playing field for all workers—regardless of where they work Remove price-based bias from service pay Let customers know the true cost upfront without a hidden “service tax”

    Some restaurants are already adopting service charges or living wage pricing, eliminating the need to tip at all. It’s a system that pays people for their labor—not for the value of your dinner.

    Final Thought: Is It About Service—Or Spending?

    If tipping is supposed to be about rewarding good service, why is it tied to how much you spend?

    Shouldn’t someone working hard at a lunch counter be compensated just as fairly as someone working at a luxury steakhouse?

    It’s time to tip the conversation in a new direction.

    Join the movement to End Tipping Culture

  • Why Pre-Set Tip Screens Are Making People Angry

    Walk into almost any coffee shop, takeout counter, or food truck today and you’ll notice a familiar moment: the digital payment screen flips around, presenting you with tipping options—15%, 20%, 25%—often before you’ve received any service at all.

    What used to be a moment of generosity has turned into a moment of pressure.

    These pre-set tip screens, built into point-of-sale systems like Square and Toast, are now a flashpoint in America’s growing dissatisfaction with tipping culture. And for many customers, the frustration is real—and growing.

    From Gratitude to Guilt

    Tipping has historically been a way to reward excellent service. But with tip prompts showing up in settings with little or no service—think grab-and-go coffee or online order pickups—many people feel coerced into tipping by default, not out of appreciation, but out of guilt.

    Pre-set screens:

    Often pop up before service is rendered Use high default percentages (usually 20–25%) Hide or make it harder to find the “No Tip” option Display the screen in full view of the worker and surrounding customers

    It’s not just a transaction—it’s a social test.

    The Rise of ‘Tipflation’

    This growing pressure has led to what many now call “tipflation”—the expansion of tipping to more places at higher percentages. Once limited to restaurants and bars, tipping is now expected for everything from smoothies to self-service checkouts.

    According to a 2023 Pew Research survey:

    72% of Americans say tipping is expected in more places than five years ago Only 34% find it easy to know when and how much to tip

    Rather than simplifying gratuity, these digital prompts have added confusion and stress.

    Why It Feels Manipulative

    Payment technology companies and business owners defend these screens as “convenient” or “transparent,” but critics say they’re manipulative by design.

    Here’s how:

    Default tip percentages nudge customers toward over-tipping Design tactics (like large colorful buttons for high tips) influence behavior Real-time visibility pressures people to tip even when it doesn’t feel warranted

    Many customers feel trapped in the moment, fearing they’ll look cheap, rude, or ungrateful if they choose “No Tip”—even for transactions that never involved human service.

    Who Actually Benefits?

    You might think that tips always go straight to workers, but that’s not always the case.

    In some businesses:

    Tips are pooled and divided among staff Management may take a portion or count tips toward wage requirements Non-tipped workers (like kitchen staff or cashiers) may see none of it

    The result: customers feel guilted into tipping more, while workers may still struggle with low, unpredictable pay.

    What Customers Are Saying

    Social media is filled with posts and memes poking fun at tip prompts for self-checkouts, vending machines, and digital kiosks. But beneath the jokes lies real frustration.

    One Reddit user wrote:

    “I went to a bakery, grabbed a pre-packaged cookie, paid at a kiosk—and the screen asked me to tip. Tip who? The cookie?”

    A 2024 Bankrate survey found that 59% of Americans have a negative view of tipping culture, and many blame technology for fueling the problem.

    A Symptom of a Bigger Problem

    Pre-set tip screens aren’t just annoying—they’re a symptom of a deeper issue: a labor system where workers don’t earn a living wage, and employers rely on customer guilt to close the gap.

    If workers were paid fairly:

    Tipping wouldn’t be a moral dilemma Customers wouldn’t feel manipulated Businesses wouldn’t need to use psychology to extract extra income

    The Solution Isn’t to Tip More—It’s to Change the System

    At EndTippingCulture.org, we believe in:

    Fair, transparent wages included in prices Eliminating the subminimum wage for tipped workers Ending the guilt trip at the checkout screen

    Pre-set tip prompts shouldn’t replace real compensation.

    What You Can Do

    Don’t feel pressured: It’s okay to decline tipping in low- or no-service settings. Support businesses that pay fair wages and don’t use manipulative screens. Spread awareness: Share this article. Start conversations. Challenge assumptions.

    Let’s create a culture where workers are valued—and paid—without relying on digital guilt.

    Join the movement at EndTippingCulture.org