The Completely Arbitrary Tipping Rules I Swear By
including how I tip when it comes to coffee, takeout, and delivery
Let’s be very clear about one thing: I hate the system of tipping. I hate the circumstances at play that keep it relevant, even more.
I would eliminate tipping if I could. Everyone deserves to make a living wage! Tipped minimum wage rates are often cruel! The power dynamic tipping creates between staff and the guest is truly ridiculous! Customers also should not have to help a business pay their staff’s wages! But also small business owners should not have to be responsible for paying for staff benefits like health insurance, because that should be universal!
That being said, this is the system that many restaurants (and other businesses) operate on, and I refuse to punish someone because their paychecks and abilities to pay their bills is dependent upon tips. That being said, I don’t always think a 20 percent tip is warranted in every situation. In fact, I believe there are times where you don’t have to tip. ¯\_(ăƒ„)_/¯
Here’s the little system I have created for myself. (Let me know in the comments what you do!)
At a coffee shop, if I get a black coffee or something that requires absolutely no other effort besides pouring a liquid into a cup and handing it to me, or ringing me up for an already prepared food item (croissant, yogurt cup etc), I don’t tip.
For any sort of slightly fussy order that requires pulling a shot of espresso, topping something with a cold foam, whisking matcha, layered a drink, or if the drink order itself is a bit convoluted, I tip a dollar per fussy drink. Doesn’t matter if it’s a $5 latte or a $9 iced strawberry matcha.
If I am placing a large order (at least 4 beverages) then I do tip 20 percent of the order total, or $5, whichever is higher.
I have a similar system at bars. If you pour me a glass of wine or a beer or hand me a bottle or can, I will not tip. (The only exception being if I asked you to walk me through a bunch of wines or beers).
If I order a cocktail or any drink that involves labor beyond pouring a liquid into a cup, I will tip $2 per cocktail. If it is a big order (again 4 drinks or more), then I will tip 20 percent.
When it comes to dining in, I do usually stick to a 20 percent baseline tip (even if service was bad! I will just let a manager or someone know what was not working). If service was truly exceptional, I will tip even higher.
And if a chef sends out a comped dish or two, I will always tip on what I estimate the bill would have been if I was charged for those dishes, and what the bill is.
If I am dining at a chain restaurant and the bill is anywhere sub $25 dollars, I automatically leave at least $5 tip.
And at least twice a year, I like to leave a 100% tip, especially if the bill is less than $100. It’s not easy working in the hospitality industry and I like to show my appreciation when I can (within my means). If you’ve never done this, and you are able to, I highly recommend doing it for the serotonin boost alone.
I always tip on restaurant delivery, at least $5. If it’s a large order, or if the restaurant is far away, then I tip 20 percent. If it is bad weather, I try to not order delivery, but if I do, then I will tip at least $20, no matter how small the order.
When it comes to take out, I generally don’t tip — large orders being the exception! It takes a lot of work to package up that much food in a neat and organized manner and then I will tip either $10 or 20 percent.
This rule of thumb also applies to bakeries! If I order just a cookie, I will not tip. Several pastries in finicky box? Tip at least $3.
And if you order any drink at Starbucks with any level of customization, you better tip!!!! and tip heavy. I’m staring at you half-calf-skinny-caramel-macchiato-extra-foam.
And for the one thing I never do: I will never tip in a number that makes the bill a clean number aka leaving a $6.38 tip so that the check is $50.00 even. I only tip in increments of $.50! Someone shouldn’t be tipped $.12 less because you wanted the bill to be a neat number!!
While most of this I found useful and generous, I think you should always tip on beverage orders. I always tip at least a dollar even with simple coffee orders and as someone who works in a wine bar, a beer order or single glass still takes time to pour. If you have no intention of tipping even a single dollar, I would prefer to serve someone who values my labor. I find it incredibly disappointing that you are encouraging your readers to not tip baristas and bartenders.
as a career bartender, I find it disappointing that someone who seems to care so deeply for restaurant workers would advocate for not tipping. Had I not been tipped $1/beer when working in a beer bar, I would have been making less than minimum wage every shift. Hospitality work goes far beyond the mere interaction of opening a bottle. The labor is physical, emotional. I would be happy to privately discuss this further, but I really hope this encourages you to reconsider your policy - or at minimum to not advertise it as though it is how everyone ought to tip, seeing as your advice is typically generous and fantastic, and I imagine your readers tend to follow it.