I like to consider myself a pretty good tipper.
Then again, I suspect tipping is like sex and dancing — everyone walks through this world thinking they’re bringing something special to the table, when in reality they’re just not screwing it up royally enough to be publicly shamed.
So perhaps I’m an average tipper with the occasional flash of inspiration given the right lighting. Either way, I know how things work.
As a follower of the golden rule (“Tip everyone who could poison you or make you ugly”), I never leave a restaurant, bar stool or salon chair without handing over at least 20 percent. I understand that a delivery charge isn’t a tip, just as I understand that my dog groomer risked her life to tie that cute little ribbon around Murph’s neck. Around the holidays, I add a little extra across the board and leave a card for the mail carrier like a good Northeast girl.
And yet, I didn’t tip my Uber driver the other night. He was probably the most pleasant person I had interacted with all day, his car was immaculate, and he waited for me to get in the door before waving and driving off. Short of calling my mom, I couldn’t have asked for a better experience.
Why yes, it did feel weird. Read more »
Last week, we introduced you to our new series Bad Bar People by investigating the scourge known as The Jukebox Violator. This week, in honor of one of the busiest bar weekends in the country, we take a look at Bad Bar People #2: The Lousy Tipper. Read more »
Left: A receipt from Chris’ Jazz Cafe / Right: Longtime Philly saxophonist Victor North, who cautiously calls the tipping policy “a worthy experiment.”
Recently, there’s been a lot of talk about tipping, first with prolific restaurateur Danny Meyer — he of Shake Shack fame — declaring that he was abolishing tipping at his New York City restaurants, and then with a compelling New York Times op-ed that connects tipping to race and flat out declares that “tipping is wrong.” Normally, tipping controversies erupt around the food industry, but now we’ve learned of one brewing in Philadelphia’s music scene, thanks to Center City music venue Chris’ Jazz Cafe. Read more »
Photo by Jason Melcher
MSNBC files a report on Avram Hornik’s William Street Common, the recently opened restaurant at 39th and Chestnut that adds a flat 20% service fee to all checks. The report explains that everyone at the restaurant is paid $15 per hour and makes tips on top of that. Check out the thoughts of employees and customers.
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You fly to Chicago. Your hotel has a courtesy shuttle that picks you (and a few other people) up at the airport. The driver has a “tips” bucket in the front of the van. Do you tip him? How much do you tip him?
You arrive at the hotel. A valet greets your shuttle, helps you down with your bags and points you to the reception desk. Do you tip him? How much do you tip him?
Before going to your room, you go to the Starbucks in the lobby. You buy a $4 coffee. Typical of most Starbucks in hotel lobbies you are given a receipt to sign which has a line for a tip. Do you tip the barista who poured your coffee? How much do you tip her?
Later that day you leave your hotel and another valet hails you a taxi from the line of taxis waiting around the corner. He opens your door, tells the driver your destination, and wishes you a good day. Do you tip him? How much do you tip him?
You check out of the hotel the next day. Before leaving your room do you leave a tip for the housekeeper? How much do you leave?
Everyone tips the wait staff. But do you tip the coat check person? Do you tip the cab driver? Your hairdresser? The pizza delivery guy? The furniture delivery guys? The babysitter? At Christmas do you give “gifts” to your postman, your newspaper delivery person, the doorman, your trash guys, your manicurist? Why should you? Aren’t they getting paid already for their job? Why tip them and not tip other service providers, like the flight attendant or even the SEPTA bus driver? What makes the SEPTA driver different than the taxi driver – aren’t they accomplishing the same thing?
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Longtime Walnut Street restaurant Caribou Cafe has been hit with a lawsuit filed in Philadelphia’s federal court. In the filing, five employees claim that the restaurant deducted credit card fees from their tips (a big no-no!) and failed to pay overtime to some of its employees. Read more »
I’ll save the line about how the holidays cause anxiety, because duh. But, according to our experts, figuring out how much to give to those people who basically make our lives run a little more smoothly year-round doesn’t have to add to that stress.
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A lot of people are talking about Fishtown brasserie Girard thanks to its no-tipping policy. Among them: Saturday Night Live cast member Michael Che during Saturday night’s Weekend Update segment.
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To tip or not to tip? That is the question.
The answer wasn’t a difficult one for one wealthy patron of Rouge in Rittenhouse Square. Earlier this week, the anonymous eater left the wait staff a $7,000 tip on a $258 bill. Sadly, not all of us can afford to be so generous. In fact, some proprietors feel that tipping is a broken business model altogether. This was said by David Jones the proprietor of the Smoke and Water, a 155-seat restaurant located on Vancouver Island, in British Columbia. According to one report, Jones (an admitted neophyte in the hospitality industry) has increased menu prices by about 18 per cent to replace tipping and intends to pay his staff a living wage, which is a business model that is accepted around the world in places such as Japan, New Zealand, Australia and parts of Europe.
Not sure what or who to tip? Don’t worry, I’ve got all the answers for you. Just take this simple quiz.
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Jo-Ann Rogan was bartending at Philadelphia dive bar McGlinchey’s on Thursday night, as she has many times over the course of her 21 years there. And on this particular Thursday night, Rogan had an all-too-familiar encounter with one of the most dreadful things that a Philadelphia bartender has to contend with: cheap Ivy League brats.
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