Proza

Never Leave a Tip
for Bad Service
 
By Elton Camp
 
I’ve been seeing a lot lately on tipping. both in the newspaper and online.  Most of it is the same sort of thing that has been said by servers and their sycophants for years, except that the percentage expected has gone from 10 to 20.  This during a time when food prices increased astronomically so that the original 10 represents lots more money. 
 
But a new take, at least to me, is that you should tip even for very poor service.  Oh, really?  That I will not do and recommend that nobody should. 
 
A tip is supposed to be a reward for good service.  When that isn’t provided and the customer tips anyway, what does that tell the waitperson?  It doesn’t matter about giving good service because you are “entitled” to the same tip no matter what you do.  The person will only become worse over time since there are no consequences from giving bad service. 
 
Lest some reader draw the wrong conclusion, I normally tip in keeping with common practice for good service.  BUT I reduce the amount in direct proportion to the courtesy and attentiveness of the server. 
 
Our most recent bad experience with a waiter was at the local Shoney’s.  We went there for the seafood buffet that is a regular weekend feature.  The waiter finally came to our table to ascertain that we wanted the buffet rather than to order from the menu, returned with our drinks and that was it.  Although the place was not at all crowded, he never came back.  When we finished eating there was no check.  I finally had to run him down and interrupt his chat with another employee to get the ticket and even there was a considerable further delay.  Could anybody think that I should tip him?  Surely not and I didn’t.  If we return to the same place and he appears, I will insist on another server.
 
The argument that tips are shared with other workers and so should be given no matter how poor the service is not correct.  When tips don’t come in from a particular server, it is those employees who will pressure him to improve.  If the tips come in the face of bad service, then this peer pressure will not be exerted. 
 
There are a number of factors that I take into account in determining tip.  If a waitress is unduly “chummy” such as calling me honey, darling or sweetheart, I reduce the tip in keeping with how often it occurs.  I am 71 years old and do nothing to invite such talk.  To use those words with a two-year-old child might be fine, but addressed to me, it is demeaning to me AND to her.  She needs to be taught a lesson on common courtesy.  Other obnoxious expressions include repeated use of “you guys” and asking the inane, “are you still working on that?”  Nobody “works” on food, but eats it or not.  How hard is it to ask, “May I clear the dishes or are you still eating?” 
 
That the government assumes a certain level of tips and extorts income tax based on that is no reason to tip poor service.  If he waitperson loses money based on that, then fine.  Maybe next time the service will improve. 
 
I can imagine outraged wailing and gnashing of teeth from waitpersons who may happen to read this, but I don’t care.  It’s time somebody told the truth.  If you want a large tip then give good service.  Customers don’t care that you had a fight with your mate, that you are having your period, that you are tired, that you are going through menopause or any of dozens of other things.  If you can’t do a good job, it is time to resign.  Tip poor service?  Not me!