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In North America, tipping is an unfair system built into the status quo by law. Restaurants are not allowed to easily spread tips, and as a result, they tend to exacerbate many of the inequalities in our culture, while at the same time denying fair wages in one of the nation’s largest industries. It makes it difficult to rely on. world.
That being said, one reason tipping is so persistent is because the act of tipping benefits the customer.
The first one is ritual. It’s something we’ve been doing growing up, and it’s awkward to leave it alone.
The second is control. Those who leave a tip are vividly reminded of their power as his customer. “Ensuring prompt service” may not be the origin of this phrase, but it may feel that way. It gives customers a sense of control.
The other thing is status. Attempts to eliminate tipping in New York’s fine dining restaurants have had little success, in part because of the way patrons can subtly (and not-so-subtly) demonstrate their status to guests. Because I was enjoying it.
A recent one is Internet labeling and classification. Restaurants and resorts that include gratuities in their prices are under search because they appear more expensive than they actually are.
Part of the persistence of cultural norms comes from our desire for them to exist. When two people split a check, it’s not uncommon to compare tip amounts. why? After all, people don’t walk across a restaurant to see if they’re in sync with a stranger. But giving the “right” amount, or perhaps a little more or a little less, is part of our desire to establish our place in the hierarchy.
How do we cut this knot? If tipping is a service (to customers or staff), how can you make it more than just a bottom line?
If your goal is to keep chipping, you have a chance to create a situation where the tipper is really happy with the practice. Simple clues, easy ways to find yourself in the hierarchy, and ways to know if you’re tipping the “right amount”. Or maybe it’s something like the signal you see in a nightclub when someone orders a very expensive bottle for their table. How can you give your customers the opportunity to show off about their tips in a way that benefits both the customer and the server?
On the other hand, if your goal is to eliminate chips, you can implement different strategies.
Imagine a resort that prides itself on its service. Instead of asking for a tip on the last day, say something like, “Thank you for joining us and supporting our mission of creating magical places to work and visit.” This includes entertainment costs. If anyone in the property has contributed to the quality of your stay, please let us know and we will be sure to acknowledge their achievements. .”
Services are now at the heart of the economy. Perhaps it’s worth recognizing it and reconsidering how you pay for it.
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