DADADEL
Tipping has long been customary in the U.S. and parts of Europe, intended as a reward for exceptional service. However, its evolution has led to debates about its fairness and necessity.
Dustin Anderson, expressing his frustration with current tipping norms, announced his decision to cease tipping. He questioned the frequency of receiving outstanding service and argued that tipping has become an obligatory expectation rather than a reward for excellence.
Anderson stated, “When was the last time you got exceptional service, anywhere?” He emphasized his willingness to pay fair prices for meals to ensure employees earn livable wages but opposed the automatic expectation of a 20% or 25% tip for standard service.
His stance resonated with many who feel tipping has become excessive. One commenter noted, “Tipping is OUT OF CONTROL,” while another questioned the necessity of tipping for takeout orders. Some argued that businesses should pay fair wages, reducing the reliance on customer tips.
@therealdustinanderson #tips ♬ original sound – therealdustinanderson
Conversely, others defended tipping, highlighting the challenges faced by service workers. A former server shared that they had to pay a percentage of sales back to the restaurant, making tips essential to their income. Another suggested that experiencing service work firsthand might change perspectives on tipping.
The tipping debate isn’t new. Incidents have surfaced where delivery drivers canceled orders due to a lack of tips, and customers have been prompted to tip multiple times during a single transaction. Some have even reconsidered tipping their hairdressers, especially when services are provided from home without additional overhead costs.
Historically, tipping was introduced from Europe and was initially viewed as “un-American.” Over time, it became a means for employers to underpay certain workers, particularly people of color. In contrast, many European countries include service charges in bills, ensuring employees receive fair wages without relying on tips.
Anderson’s perspective reflects a growing sentiment that tipping practices need reevaluation. Whether this will lead to systemic changes remains to be seen.
