EndTippingCulture

Category: Consumer Tipping

Articles about consumer tipping strategies

  • The Rise of Extreme Tip Prompts: What’s the Highest You’ve Seen?

    You’re checking out at a casual cafe. The total is $16.66. The screen flashes:

    Add a Tip – 40% | 60% | 100%

    No 15%, no 20% — just sky-high suggestions that make you pause, sweat, and wonder…

    “Wait, is 100% a real option now?”

    Welcome to the newest phase of tipflation — where businesses, kiosks, and digital checkouts push gratuity prompts that border on the absurd.

    📈 How Did We Get Here?

    Tipping has long been a social norm — originally reserved for full-service restaurants where servers earned below minimum wage. But as more businesses adopt digital POS systems (like Square and Toast), tipping has crept into all corners of commerce:

    Cafes Retail counters Self-service yogurt shops Even automated kiosks

    Now, businesses can set default tip ranges — and many are pushing higher and higher percentages under the guise of “supporting staff.”

    🚨 100%? Really?

    It’s one thing to ask for 15–20%. That’s still (barely) within cultural expectations. But tip options of 40%, 60%, or 100% shift tipping from gratitude to pressure-driven upsell.

    And that creates serious problems:

    Customers feel manipulated, not generous. Workers are blamed if tips don’t meet expectations — even when prices are already high. Businesses benefit by outsourcing wage increases to the customer instead of adjusting pay structures.

    This tactic is subtle — it doesn’t require you to tip that much — but it places social guilt squarely in the middle of a financial transaction.

    🤔 So, What Should You Do?

    Don’t feel bad for skipping or customizing You’re allowed to tap “No Tip” or “Custom Tip.” It doesn’t make you a bad person. You’re reacting to a system designed to make you feel cornered. Consider the service context Did someone prepare food, handle your order, or go above and beyond? A small tip may feel appropriate. Was this self-service, takeout, or cashier-only? No tip is fine. Many agree that these scenarios don’t warrant gratuity. Support fair wages, not forced generosity If you’re uncomfortable with extreme prompts, support businesses that pay their staff fairly and include costs transparently in their prices — rather than relying on guilt-tipping.

    💬 Join the Conversation

    We want to hear from you:

    What’s the highest tip percentage you’ve ever been prompted to give?

    Have you seen 100%… or more?

    🟢 Send us a photo, a story, or just vent.

    📸 Tag: @EndTippingCulture on FB

    We’ll feature the most outrageous examples in our upcoming article:

    “Screenshotted & Shamed: Tip Prompts Gone Too Far”

    📌 Final Thought

    When tip screens push triple-digit suggestions, the problem isn’t generosity — it’s expectation creep. Let’s return tipping to what it was meant to be: a thank you, not a tax.

  • No-Tip Business Models: How Restaurants, Salons & Hotels Are Making It Work

    For decades, tipping has been baked into American culture — a system that often shifts the responsibility for fair pay from employers to customers. But across the U.S., a growing number of restaurants, salons, and even hotels are breaking the mold by eliminating tips altogether and replacing them with higher wages and transparent pricing.

    The result? A movement toward fairness that challenges long-held assumptions about how service work should be rewarded.

    Why Some Businesses Are Ditching Tips

    The “no-tipping” model is gaining traction for a few reasons. First, service industry employers are increasingly aware that the traditional tipping system often creates wage instability, inequality, and even bias.

    Many no-tip establishments now pay hourly rates well above the tipped minimum wage — sometimes double or triple what employees previously earned before tips. Instead of relying on unpredictable gratuities, workers receive steady paychecks, benefits, and more predictable schedules.

    “It’s about giving people dignity and security,” says one restaurant owner in Seattle who replaced tipping with a service-included model. “I want my team to know exactly what they’re earning — without wondering if a slow night means they can’t pay rent.”

    How They Make It Work Financially

    Eliminating tips doesn’t mean cutting corners. Most no-tip businesses adjust their menu or service pricing to include what would normally be the tip — typically a 15–20% increase.

    For customers, that means slightly higher prices but no math or awkward decisions at the end of the meal or service. For businesses, it creates a sustainable structure that rewards staff fairly and consistently.

    Some companies use a “revenue share” model, where a small portion of total sales goes toward a staff compensation pool. Others focus on higher base wages and bonuses for performance or longevity.

    Where the Model Is Succeeding

    Restaurants in cities like San Francisco, New York, and Washington, D.C. were among the first to test the model, but it’s now spreading into smaller markets — from Midwestern cafés to Southern boutique hotels.

    Salons have also found success: stylists at no-tip studios often earn higher hourly rates, while customers appreciate knowing exactly what their service costs upfront.

    Hotels are experimenting, too — replacing bellhop and housekeeping tips with a clearly listed “hospitality service charge” included in the nightly rate. Guests often report that it feels fairer and less awkward.

    Customer Reaction: Mixed but Evolving

    At first, some customers resist higher prices — even though their total spend is about the same once tips are factored in. But over time, many begin to prefer the simplicity and transparency of all-inclusive pricing.

    “Once we explained that staff are being paid a real living wage, most guests were thrilled,” said a boutique hotel manager in North Carolina. “People want to do the right thing — they just need to understand where their money’s going.”

    The Bigger Picture: Rethinking Value in Service

    The no-tipping movement isn’t about punishing generosity; it’s about rethinking fairness. By removing tips, businesses can create environments where workers are treated like professionals, customers know exactly what they’re paying for, and the industry moves closer to true wage equity.

    As more states debate raising or eliminating the tipped minimum wage, these pioneering no-tip businesses offer a real-world glimpse of what a post-tipping America might look like — one where everyone at the table is treated with fairness and respect.

    Want to Learn More?

    Explore how tipped wage laws differ by state in our related article:

    State by State: How Tipped Wage Laws Differ Across the U.S.

  • The Digital Dilemma: Tipping on Rideshare and Delivery Apps

    Once upon a time, tipping was a simple act of gratitude — a few dollars handed to a cab driver or pizza delivery person for great service. Today, it’s a digital maze of tip prompts, default percentages, and guilt-inducing reminders that appear before you’ve even received the service.

    From Uber to DoorDash to Instacart, tipping has become a central — and controversial — part of the app economy.

    Rideshare: When the Tip Comes Before the Ride

    With Uber and Lyft, tipping was originally not expected. In fact, both companies launched on the promise of “no tipping required” — a clean, cashless system where the fare covered everything.

    That changed once drivers began speaking out about low pay and high commissions.

    Now, both apps prompt riders to tip — sometimes before the trip begins — with suggested amounts of 15%, 20%, or 25%.

    Here’s the issue:

    Riders feel pressured to pre-tip, fearing worse service if they don’t. Drivers depend on tips to make the job viable. The platform still takes a significant cut of the fare, leaving the customer to fill the gap.

    This shifts a business problem (fair driver pay) onto consumers, disguised as a moral decision.

    Food Delivery: From Appreciation to Obligation

    If you’ve ordered from DoorDash, Uber Eats, or Grubhub, you’ve probably noticed this:

    “Your order may take longer without a tip.”

    That’s not just a warning — it’s a subtle form of coercion. Most delivery apps let drivers see your tip before accepting the order. Low-tip orders often get passed over or delayed.

    Result: You’re effectively paying an unofficial “priority fee” just to get what you already paid for.

    Meanwhile, delivery drivers shoulder expenses like gas, maintenance, and time — all while being classified as independent contractors with no guaranteed wage or benefits.

    In numbers:

    The average delivery driver earns $2–$6/hour before tips, according to reports from the Economic Policy Institute. Tips often make up 50% or more of their total income.

    It’s not generosity — it’s survival.

    Grocery Delivery: The Newest Tipping Frontier

    Apps like Instacart and Shipt now bring the tipping model into grocery aisles. Shoppers handpick and deliver your groceries, but like food delivery drivers, they often rely on tips to reach minimum wage levels.

    Pre-tipping is encouraged, and some shoppers admit to “tip baiting” — adding a large tip upfront to get faster service, then reducing it afterward. This creates tension, mistrust, and instability in what should be a straightforward transaction.

    The Bigger Problem: Shifting Responsibility

    Across these platforms, tipping isn’t just about gratitude — it’s a business model. By design, companies:

    Keep base pay low. Outsource wage fairness to customers. Use psychological prompts (“Your driver keeps 100% of tips!”) to normalize the imbalance.

    This system ensures platform profits stay high, worker pay stays unstable, and consumers carry the guilt.

    The Ethical Fix: Transparency and Fair Wages

    If apps want to be fair:

    Pay workers directly and transparently. Base rates should reflect time, distance, and expenses — not rely on unpredictable tips. Make tipping optional again. Tips should reward exceptional service, not be a built-in wage supplement. Show where the money goes. Many users still assume the platform takes a cut of tips — and some apps have been caught doing just that.

    Bottom Line

    Rideshare and delivery apps revolutionized convenience — but they’ve also redefined tipping as an expectation, not a choice.

    Rideshare: Pre-tipping pressures riders and hides low driver pay. Food delivery: Tip-based prioritization punishes low tippers. Grocery delivery: Expands the problem into essential services.

    Until platforms stop offloading responsibility onto customers, “tipping culture” will keep spreading — not as gratitude, but as a symptom of an underpaid gig economy.

  • Should You Tip Your Dog Groomer? The Unclear Line Between Service and Obligation

    If you’ve ever picked up your freshly groomed pup and hesitated at the payment screen, wondering whether to add a 15%, 20%, or even 25% tip, you’re not alone. Tipping at dog groomers has quietly become a new frontier in the expanding world of “tipflation.”

    But unlike restaurant servers or baristas, dog groomers occupy a unique professional space — one that mixes skilled labor, pet care, and customer service. And depending on where you go, tipping expectations can vary dramatically.

    Private Groomers vs. Big-Box Chains

    Private or Independent Groomers

    Independent groomers typically set their own pricing and often run small, locally owned businesses. Many operate as sole proprietors or in boutique grooming studios where they handle everything from booking to bathing.

    How they’re paid: They usually keep most (if not all) of the grooming fee. Typical tipping expectation: 10–20% is commonly “suggested,” but not universally expected. Customer experience: Many private groomers view their rates as fair compensation for skilled labor — so tips are appreciated, not required.

    In these smaller settings, tipping can be a personal gesture of appreciation rather than an obligation. Some groomers even discourage tips, preferring long-term loyalty and word-of-mouth referrals instead.

    Corporate Grooming Chains (PetSmart, Petco, etc.)

    Large pet retailers like PetSmart and Petco operate under a different model. Their groomers are often hourly employees or commission-based workers who may receive only a portion of what you pay for the service.

    How they’re paid: Commission rates vary, but groomers might receive around 40–50% of the grooming fee. Typical tipping expectation: 15–25%, often prompted by digital checkout systems. Customer experience: Automated tip prompts make tipping feel mandatory, even though the store sets the prices and pay structure.

    At these chains, tipping becomes more about supplementing low pay than rewarding extra effort — mirroring the same systemic issues that plague restaurant and hospitality workers.

    Why It’s So Confusing

    There are no standardized tipping rules in the pet care industry. Online advice ranges wildly — from “always tip 20%” to “only tip for exceptional service.” Meanwhile, businesses themselves rarely clarify expectations, leaving pet owners to guess what’s right.

    That confusion leads to social pressure:

    Customers fear being seen as stingy. Groomers depend on inconsistent gratuities to make ends meet. Businesses get to advertise “affordable” grooming while offloading part of labor costs to the customer.

    It’s the same cycle playing out across dozens of industries — from coffee shops to car washes — where tipping is replacing fair wages.

    A More Honest Approach

    If tipping feels uncomfortable or unclear, it’s okay to ask directly how groomers are compensated. Many appreciate transparency.

    At private salons: A polite “Is tipping customary here?” works fine. At big-box chains: You can assume groomers earn a lower base pay, so a small tip might help them directly — but the real issue is structural, not personal.

    The Bigger Question

    Should skilled pet care professionals depend on tips at all?

    Dog grooming requires training, physical effort, and patience — it’s far more than a “service job.” If these workers were compensated fairly through transparent pricing, tipping could go back to what it was meant to be: a thank-you, not an expectation.

    Bottom Line

    Private groomers: Usually better compensated; tips are optional appreciation. PetSmart / Petco groomers: Often underpaid; tips fill the gap left by corporate wage structures. Consumers: Caught in the middle, forced to solve a pay equity problem they didn’t create.

    Until grooming businesses — especially large chains — pay fairly and price honestly, tipping confusion will persist. The best way to “tip” might not be with cash at all, but by supporting businesses that pay their workers what they deserve upfront.

  • Should You Tip the Valet?

    Rethinking a Gratuity That Feels Mandatory

    Pull up to a hotel, restaurant, or hospital, and odds are you’ll be greeted by a valet ready to whisk your car away. But whether you paid for the service or it’s “complimentary,” there’s always one question lingering as they hand you the keys back:

    Am I supposed to tip?

    The Social Norms Around Tipping Valets

    In the U.S., it’s customary to tip a valet $2–$5 per interaction — often both when dropping off and picking up your car. For luxury hotels or upscale events, that number can climb. Even when valet service is included in the price (like “free” valet at a resort), the worker usually still relies on tips to make a livable wage.

    But here’s the problem: most people don’t know what they’re actually paying for — or who’s being paid. Many assume the tip is optional or unnecessary if they already paid for parking or if the venue advertised “complimentary” valet. Others tip out of guilt, unsure if not doing so is rude or exploitative.

    The Difference Between Free vs. Paid Valet

    Whether or not you’re paying directly for valet, tipping remains embedded in the service model — not as appreciation, but as compensation. That means workers are dependent on customer tips to make ends meet, which puts customers in a difficult position.

    The Pressure and Confusion

    Tipping valet attendants is one of the more awkward moments in modern tipping culture. Why?

    You may not have cash on hand. You’re often unsure how much is expected. The service is over in seconds, but the social pressure is heavy. You’re already paying a premium at the hotel or restaurant.

    This setup turns an optional courtesy into a quasi-mandatory transaction, with no transparency about where your money goes or whether the business is doing its part to pay employees fairly.

    The Larger Problem: Businesses Offloading Costs

    Valet tipping isn’t about generosity anymore — it’s about filling a gap left by businesses. Employers benefit from tipping culture by avoiding the cost of paying a full, livable wage. They offer services (like valet) to attract customers while shifting the labor cost onto you.

    This is part of a broader pattern across industries — from restaurant servers to hotel housekeepers — where tipping has become the default wage model, not a bonus.

    What Needs to Change

    If tipping culture is going to be fixed, valet service is a good place to start. Here’s what we suggest:

    1. Transparency in Pricing

    Hotels and restaurants should clearly disclose whether valet attendants are paid fair wages, or if tips are expected to supplement income.

    2. Livable Wages for Valet Workers

    Pay valet attendants a fair, non-tipped wage — especially if the business charges for the service or uses it to drive customer traffic.

    3. Built-In Service Charges (When Done Ethically)

    If tips are essential to the business model, then include a clearly marked fee and distribute it transparently to workers.

    4. Digital Tip Alternatives

    If tipping remains part of the model, allow easy tipping through credit card or app-based solutions — not just cash.

    5. Cultural Shift Toward No-Tip Models

    Support businesses that choose to pay fair wages and eliminate tipping expectations entirely.

    Final Thought: A Better Way to Park

    Valet tipping is a symptom of a deeper issue — an unsustainable reliance on customers to make up for low wages. Whether you tip or not, the real fix isn’t in the dollar bills you hand over — it’s in changing the system that made those dollars necessary.

    It’s time to park tipping culture for good.

  • Guilt-Tipping Is Real — And It’s Wrecking the Checkout Experience

    Picture this: you order a coffee, the barista hands it to you, and before you can even take a sip, the iPad swivels toward you. On the screen: three tipping options—15%, 20%, and 25%—with a tiny “No Tip” button tucked away in the corner. The barista is watching. There’s a line behind you. Your heart races. What do you do?

    Welcome to the modern tipping dilemma: guilt-tipping.

    What Is Guilt-Tipping?

    Guilt-tipping is the pressure to tip in situations where tipping isn’t expected—or where the level of service doesn’t warrant it—but the social dynamics make you feel like you have to.

    The digital revolution made this worse. Payment tablets like Square, Toast, and Clover have brought tipping prompts to virtually every corner of the economy. And while they may offer convenience, they’ve also turned a once-voluntary gesture of appreciation into a source of social discomfort.

    The Psychology Behind the Prompt

    You’re not imagining things—this is designed to make you uncomfortable. Behavioral economists and UX designers know that:

    Public pressure works. When employees are present or customers are watching, people are more likely to tip just to avoid looking cheap. Default settings drive behavior. If the lowest tip option is 20%, many people feel embarrassed selecting “no tip,” even if they just picked up a pre-made sandwich. Speed matters. You’re rushed to make a decision, and in that brief moment of tension, you’re more likely to hit one of the suggested amounts—even if it’s higher than you’d like.

    In short, guilt-tipping is a built-in feature, not a bug.

    What Consumers Are Saying

    According to a 2023 Pew Research survey:

    56% of Americans say they feel pressure to tip more due to digital checkout systems. 63% say they’re asked to tip too often. 47% admit to tipping out of guilt—not appreciation.

    This isn’t about being ungrateful. Most Americans still tip generously in traditional service settings like sit-down restaurants and salons. The problem is that tipping has expanded into places where service is minimal, optional, or entirely absent.

    Who Does This Help — and Who Does It Hurt?

    Some argue that tipping prompts help workers earn more. But guilt-based tipping has unintended consequences:

    Customers feel manipulated. Many leave annoyed or embarrassed. Workers feel awkward. Employees know they didn’t provide full service—but their income may depend on tips anyway. Businesses dodge accountability. Tipping prompts let employers underpay staff while appearing customer-focused.

    This dynamic keeps everyone uncomfortable—except for the companies profiting from the illusion of choice.

    There’s a Better Way

    Instead of pressuring customers to fill the wage gap, businesses can:

    ✅ Pay a fair, transparent wage that doesn’t depend on unpredictable tips.

    ✅ Disable tipping prompts in self-service or low-interaction transactions.

    ✅ Focus on service-based tipping where the gesture makes sense.

    And customers can:

    ✅ Tip thoughtfully, not reactively.

    ✅ Skip tipping when there’s no real service provided.

    ✅ Speak up when they feel pressured by digital interfaces.

    Let Gratitude Be Genuine

    Tipping should be about appreciation—not anxiety. It should reflect service, not social pressure. And it should never be built into an experience so that skipping it feels like a moral failure.

    Guilt-tipping is breaking the relationship between customer and service provider. It’s time we stop allowing payment screens to dictate our gratitude.

    At EndTippingCulture.org, we’re advocating for a system where tipping is optional, meaningful, and appropriate—not a default demand at the cash register.

  • Tips vs. Commissions

    Understanding the Systems Behind Service Pay

    In restaurants, salons, car dealerships, and corporate sales floors alike, workers earn more than just base pay. Often, they rely on tips or commissions to make up a significant portion of their income. While both are forms of variable compensation, they are fundamentally different systems—and that difference matters for workers, employers, and consumers alike.

    Let’s break down how tips and commissions work, how they’re applied across industries, and how compensation structures like flat rates vs. percentages affect fairness and financial stability.

    Tips: A Customer-Based Reward System

    Tips, also called gratuities, are voluntary payments made by customers directly to service workers as a reward for good service. In many industries, especially in the U.S., tipping is culturally expected and often necessary for workers to earn a livable wage.

    Common Tipped Jobs:

    Restaurant servers and bartenders Rideshare drivers and taxi operators Hotel staff (housekeepers, bellhops, valets) Hairstylists, nail techs, and massage therapists Delivery drivers

    Key Characteristics of Tipping:

    Often discretionary, but socially expected Highly variable based on customer mood, perception, or norms Usually not included in listed prices Can introduce bias or inequality based on appearance, gender, or race Frequently used to subsidize sub-minimum wages

    In many states, tipped workers are legally allowed to be paid as little as $2.13 per hour—the federal tipped minimum wage—as long as their tips bring them to the standard minimum. This system places a heavy burden on customers to ensure workers are paid fairly.

    Commissions: Structured Performance-Based Pay

    A commission is a pre-agreed percentage or flat amount of money paid to workers based on their performance, typically tied to revenue generation like sales or placements. Unlike tips, commissions are structured into the employment agreement and usually paid by the employer, not the customer.

    Common Commission-Based Industries:

    Real Estate: Agents often earn 2.5–3% of the property’s sale price. Automotive Sales: Dealership staff earn a cut of the car’s price. Retail Sales: Especially in high-end or luxury retail (e.g. electronics, jewelry). Financial Services: Advisors and brokers earn commission on products sold. Technology & SaaS Sales: Inside sales reps earn based on contracts closed. Recruiting/Staffing: Recruiters get a cut from job placements or salaries.

    Key Characteristics of Commission Pay:

    Based on measurable performance (e.g. sales) Usually more transparent and predictable Integrated into compensation plans Less subject to bias or customer whims Encourages higher productivity or results

    Flat Rate vs. Percentage-Based Compensation

    Whether tips or commissions, compensation can be delivered as either a flat rate (e.g. $5 per sale) or a percentage (e.g. 20% of a sale or meal price). Each has pros and cons depending on the context.

    Flat Rate Pros:

    Simple and predictable Easier for customers and staff to understand Reduces inequality between high- and low-spending clients

    Flat Rate Cons:

    Doesn’t scale with effort or transaction size May under-reward high-performance or luxury service Can feel insufficient in expensive environments

    Percentage-Based Pros:

    Scales with transaction size Motivates staff to increase sales or upsell Aligns earnings with business success

    Percentage-Based Cons:

    Creates large income gaps between clients or shifts Can be confusing or inconsistently applied May disadvantage workers serving low-income customers

    Why the Distinction Between Tips and Commissions Matters

    While both systems supplement wages, they function very differently in terms of fairness, accountability, and economic security.

    Looking Forward: Should Tipping Be Replaced?

    With rising scrutiny over tipping culture, many are questioning the long-term fairness of asking customers to subsidize labor costs. Some industries and restaurants are already moving toward service-included models, where menu prices are higher but tips are eliminated and staff are paid consistent, livable wages.

    Possible alternatives:

    Flat hourly wages + bonuses Revenue sharing among teams Built-in service charges that go to staff

    These approaches offer more predictability for workers and shift the burden of fair pay back to employers—where it arguably belongs.

    Conclusion: Know the System, Question the Model

    Tips and commissions are both meant to reward performance—but only one tends to offer transparency, fairness, and stability. As consumers, employers, and advocates, we should push for compensation models that don’t leave a worker’s livelihood to chance.

    Until then, whether you’re leaving a tip or closing a deal, know what your contribution means—and who it truly supports.

  • Do Takeout Workers Make a Living Wage?

    Here’s the Hard Truth

    You place an order online. You drive to the restaurant. A takeout employee hands you a bag.

    Then—sometimes awkwardly—you’re prompted to leave a tip.

    But wait… do takeout workers even rely on tips? Are they making a living wage?

    It’s a question more people are asking, especially as tip prompts have crept into every corner of the food industry. The answer? It’s complicated—and it reveals how unstable and inequitable tipping culture really is.

    Who Are Takeout Workers?

    Takeout employees typically:

    Package food orders Double-check accuracy Hand off bags to customers or third-party drivers Clean and restock between orders

    They don’t usually serve you at a table, refill drinks, or engage in long interactions. Still, many of them are working in the same restaurant system as tipped servers, and often doing it at the same base pay.

    What Do They Actually Earn?

    Here’s where the picture gets messy.

    In some restaurants:

    Takeout employees are paid a base wage, often slightly above minimum wage. Tips are optional, and their earnings don’t rely on them. These employees might make $10–$15/hour, depending on the state or restaurant.

    In other restaurants, especially full-service chains:

    Takeout workers are paid below minimum wage, as little as $2.13/hour federally, classified as tipped employees—even if they rarely receive tips. They’re expected to “make up the difference” through customer tips, just like servers.

    This patchwork of practices means some takeout employees are earning a livable hourly wage, while others are barely scraping by and hoping each bag they hand out comes with a few extra bucks.

    Why This Feels Wrong to Customers

    Customers picking up food often feel confused or guilty when they see the “Add Tip” screen—especially when no table service was involved.

    Why should a tip be necessary just to hand over food?

    In truth, tipping at takeout counters was never the norm. It became widespread during the pandemic, when customers wanted to support restaurant staff—and businesses gladly passed the responsibility on to you.

    Now, it’s stuck.

    A Flawed System Built on Uncertainty

    Here’s the problem:

    Some takeout workers need tips to survive, even if they’re not “serving.” Others are being used by their employers to generate bonus pay through guilt-based tipping prompts. And customers have no way to know which situation they’re walking into.

    This isn’t generosity—it’s a broken wage structure passed off as politeness.

    What’s the Solution?

    The answer isn’t to tip more at every turn. It’s to fix the system so no worker has to depend on your generosity to pay their rent.

    Here’s how:

    Raise the minimum wage for all restaurant employees, including those in takeout and support roles. Ban subminimum wages that allow restaurants to pay workers less than $3/hour. End mandatory tipping culture and move toward flat, transparent pricing that includes fair wages.

    Take Action

    If you want to support takeout workers:

    Ask restaurants if their staff are paid fairly. Support businesses that pay a living wage and don’t rely on tips. Share the truth about tipping and wage inequality with friends and family.

    Tipping at the counter shouldn’t be a lifeline. It should be a choice—not a substitute for fair pay.

    Learn more and join the movement at endtippingculture.org

  • Should You Tip on the Pre-Tax Amount?

    When the check comes, the math begins. Many diners wonder:

    “Should I tip on the total before or after tax?”

    It’s a reasonable question—after all, no one wants to shortchange a worker who depends on tips. But this seemingly small dilemma exposes a much bigger problem: Why are we calculating someone’s income based on whether or not we bought an extra soda or paid local taxes?

    Let’s break down what the current advice says, and why the entire system needs rethinking.

    The Common Answer: Tip on the Pre-Tax Total

    Most etiquette experts, restaurant industry guides, and even tipping calculators agree:

    Tip on the pre-tax subtotal.

    That’s the cost of your food and drinks before state or local taxes are applied.

    Why?

    Taxes aren’t part of the service the staff provided. The amount varies by location, and tipping should reflect the cost of the meal, not the cost of government policies. It’s cleaner for mental math (e.g. 20% of $50 is easier than 20% of $53.88).

    So if your total bill is $53.88, with $3.88 in tax, a 20% tip would be calculated on the $50 subtotal—equaling $10.

    But Customers Are Confused—For Good Reason

    Here’s the irony: Most people aren’t told clearly what to tip on. And many tipping screens (at cafes, restaurants, and salons) calculate tips based on the post-tax amount, often without disclosing it.

    So even if you want to tip fairly but avoid overpaying, the system nudges you toward tipping more than intended. Why? Because many point-of-sale systems and service industry norms are designed to maximize tips, not clarify etiquette.

    This creates frustration and uncertainty—and again, puts the burden on the customer to figure it out.

    The Bigger Issue: Why Are We Even Debating This?

    This debate over tipping before or after tax highlights a deeper flaw:

    Why should a worker’s income be determined by random customer calculations? Why does a waiter in a high-tax state potentially get tipped more for the same service than one in a low-tax state? Why is the default wage for many service workers below $3 an hour, forcing them to rely on tips to begin with?

    When employers underpay workers and expect tips to fill the gap, it creates a system where even taxes become a tipping point.

    What You Can Do

    If you’re navigating tipping in the current system, here are a few fair ways to approach it:

    Tip on Pre-Tax (with clarity)

    If you’re doing the math yourself, calculating your tip on the pre-tax subtotal is widely accepted and reasonable.

    Look for built-in tip calculations

    If your receipt or app gives tip suggestions, check whether they’re based on the post-tax total. Adjust accordingly if you want.

    Speak up for better pay

    Support restaurants, cafes, and salons that pay fair wages or follow no-tipping models. The best way to remove confusion is to remove the need for tipping altogether.

    Final Thought: It Shouldn’t Be This Complicated

    Whether you tip on $50 or $53.88 shouldn’t make or break someone’s paycheck.

    Tipping should be a thank you, not a salary.

    If we want a fairer system, we need to stop debating the decimals and start demanding that employers pay their workers a living wage.

    Join the movement to end tipping culture and support wage reform at endtippingculture.org

  • Tipping When Using Coupons: What’s Fair and What’s Flawed?

    Using a coupon for a discounted meal or service is a smart way to save money. But it also opens up a confusing question: Should you still tip based on the full price? If so, why? And if not, are you being unfair to workers?

    In America’s tipping culture, the expectation to tip—even when you’ve already received a discount—highlights the cracks in a system that puts the burden of worker pay on customers instead of employers. Here’s how it plays out, and what to consider if you’re trying to be both ethical and practical.

    What Most Tipping Guides Say

    Conventional wisdom says you should tip based on the pre-discount amount of the bill. For example:

    If your bill was originally $40 but you used a $20 coupon, you’re still expected to tip 15-20% of $40, not $20. This is because the server “did the work” based on the full service, not the discounted total.

    Many restaurants will even print the “pre-discount” total on the receipt to remind you what to base the tip on.

    But this advice comes from a flawed system.

    Why This Feels Wrong to Many Consumers

    From a customer’s perspective, it can feel like a bait-and-switch:

    You used a coupon to save money, but now you’re socially obligated to “pay it back” via a tip? You’re tipping on money you never actually spent—and that never went into the server’s paycheck anyway.

    And if the system depends on the customer making up for a discount the business chose to offer, who’s really responsible for fair compensation?

    A System Set Up to Confuse and Guilt

    Here’s the reality:

    Most tipped workers earn as little as $2.13/hour federally, relying on tips to survive. Businesses use coupons to draw in customers, not to punish staff. Yet the burden to offset the deal is quietly placed on you, the guest. If you don’t tip on the full amount, you risk being seen as “cheap,” even though the business never paid their workers adequately in the first place.

    This isn’t about generosity—it’s about a broken wage model disguised as etiquette.

    So, What Should You Do?

    This is where things get complicated. If you’re living paycheck to paycheck, using a coupon and tipping on the full amount may feel unfair. But at the same time, not tipping at all affects someone who’s just trying to get by.

    Here are three reasonable approaches:

    1. Tip on the Full Price—If You Can Afford To

    If you can swing it, tipping 15–20% of the pre-discount total is the most accepted and least confrontational path. You help support the server without penalizing them for your savings.

    2. Split the Difference

    If the full-price tip feels steep, consider tipping 15–20% of a number in between the discounted and full price. It’s a middle-ground approach when you want to be fair, but also need to stick to your budget.

    3. Speak With Your Wallet Beyond the Tip

    Leave a note or speak directly to management about your belief that fair wages should come from the employer—not customers. Support businesses that pay a livable wage or have a no-tipping model.

    Long-Term Solution: Ditch the Tipping System

    Instead of wrestling with mental math every time you use a Groupon or birthday voucher, we believe there’s a better way:

    Pay workers a living wage. Let employers build labor costs into prices like any other business expense, and stop asking customers to subsidize wages.

    Until then, tipping will remain a confusing guessing game—especially when discounts are involved.

    Take Action

    If you’re tired of tipping traps and awkward checkout screens, here’s how you can help:

    Support no-tipping restaurants that pay fair wages. Write reviews and share your values online. Talk to friends and family about how tipping reinforces inequality.

    Let’s build a system where kindness isn’t calculated—and fairness doesn’t depend on coupons.

    Visit endtippingculture.org to learn more, share your story, or support wage reform in your community.