Why do 'we' (those who do) still tip in a restaurant when a compulsory service charge has already been added to the bill? And which, we assume, is shared out between the waiting and kitchen staff?
When we moved back from Norway to the UK, we used a local (local to where we were moving) family-run business. It was a huge expense and my OH did tip them. We later saw one of the men who'd been part of the move, the owner's nephew I think, in a pub. We chatted and when we left, we saw him get into a car that cost almost twice as much as the new one we'd just purchased.
There was a bit of hanging around because of ferry sailing times, so I told them to add the bill to their invoice for their evening meal prior to sailing (there were 3 of them) and recommended a fairly decent restaurant. That, I was happy to do, it seemed like a civilised gesture. But then my OH gave them a huge tip on top of that.
Yes, we could afford it. But they were doing a job - as did I, like most or many on here which, for my own sense of pride, I always (or mostly) did to the very best of my ability - but I would have been very uncomfortable if anyone had ever offered me a tip. I was reasonably well paid, as are some of those we now tip. For doing their job.
I understand where tipping stems from, and why - but I still think it's archaic.
In America, apparently, some bartenders and wait staff earn more in tips than they do from what employers pay them as a base wage. Which is probably why such job are low-paid and will remain so. Your tip is, in effect, subsidising the employer. Staff rely on the tips to pay for essentials.
I think this is simply wrong. You as a worker, 'sell' your time, your effort, your expertise (and even in menial jobs, there is expertise), and give your presence to your employer. And should not have to rely on the whim, temperament, or generosity of customers to earn enough to live on.
However, I have to concede I'm in the minority, and my view is not a popular one.
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