Last week I had a conversation with Brian, a Canadian buddy I’ve known for nearly forty years. We worked together in Louisiana in the 60s and Indonesia back in the seventies and eighties, for a seismograph company (GSI) that founded Texas Instruments and was eventually swallowed by it. I retired from TI about four years ago, but Brian is still traveling the world looking for oil. Presently he’s in Poland, representing a Canadian oil company that is exploring there. His function is to make sure the Polish seismic company is doing things right and according to the terms of their contract. In the business, Brian is called a “birddog”.  The subject of our conversation was tipping.  As veteran world travelers, we both have considerable experience with the subject, but since he eats out three times a day; he knows more about it than me.

“Normally Poles don't tip,” Brian began. “Some westerners do. The French and Germans don't. At least that's what my Warsaw squeeze tells me. I tip everyone--almost. I don't tip anyone in Warsaw. More on that later.  

For most it's just a token, maybe a couple of bucks. If it's a good looking chick it's more. The reason is so they will remember me the next time I'm there for a meal or a beer. I get good service. The beer is poured and gets to my table the same time I do. I never have to wait for anything. I like that. 

Now in Warsaw they have added a ‘service charge’ to the bill. Everyone gets soaked and the service sucks. The joint takes a chunk and gives 1/2 to the workers, who don't have to do anything more to get it. So they do less. Why not, the ‘tip’ is the same.” 

A tip is something given to a waiter or waitress for “extraordinary service.” That’s how it started anyway. There are others with their hands out for tips such as bellhops, bartenders, barbers, maitre d’, wine stewards, car wash attendants, etc., but for now we’ll limit it to waiters and waitresses. 

Singapore instituted the “Service Charge” back in the 70s. They did so to do away with tipping, which they thought was bad for tourism. Their approach was to “assume” that every customer received exemplary service, and therefore needed to cough up what they would normally tip and have it added to their bill.  Surly waiters and slow-motion waitresses didn’t like the service charge and expected their regular tip on top of what had already been tacked onto the customer’s bill. They didn’t like it mainly because the government decreed that busboys, cooks and dishwashers deserved a share of the bounty even though they had absolutely nothing to do with service. This is what happens when the government sticks its outstretched palm into the private sector. 

The English aren’t known for their tipping. I asked a friend who lives in a western suburb of London for his opinion.  He said, “I’m not going to tip someone because they carried a plate of food from a kitchen to a table. In my opinion you get paid to do your job by your employer. Why should I pay you extra to do the job that you’re already being paid for? If you’re not getting enough from your employer, then talk to them about it. Don’t get annoyed with me because your employer doesn’t value your abilities enough to pay you properly.” 

Here in the states, tipping has become almost mandatory and the acceptable amount keeps going up. When I was young, 10% was considered satisfactory. That amount has eased up to 15% over the years just for so-so service. It’s 20% if the service is really good. Someday the rate will probably be more than the vittles.  

To me, there’s something wrong with a situation where restaurant owners can get away with paying waitresses $2.13/ hr., but if the customer doesn’t tip enough, then he’s the “cheap Charlie.”