It's The Little Things: #9 - Tipping

It's the Little Things

#9 - No Tipping

Only in an extreme situation of customer-abuse would most Americans leave a restaurant or bar without adding a respectable tip to the bill. I make my living in theatre, which means that most of my friends are in or have spent considerable time in the service industry, so in my circle, a 20% tip is really considered the minimum one can plunk down. It's simply a matter of respect for the hard working servers who are only making a token hourly wage.

Here in Australia, as in many other countries. there is no tipping culture. You might leave a couple of dollars as a compliment for great service, but it is certainly not part of the income that servers depend upon.They make a livable hourly wage. I have even read that some companies discourage tips because they don't want tipping to become part of the culture ... the slippery slope of creeping Americanism.

Not tipping is a hard thing to get used to since it is so deeply ingrained in U.S. culture - not just servers and bartenders, but hairdressers, nail technicians, taxi drivers, and so on. I have noticed that no-tipping culture has both negative and positive effects in relation to what I am used to.

The system gets ticks on both ends of the spectrum on my customer comment card.

• Less Than Average to Poor:

Servers here, in general, are not as friendly or attentive. Every American I've met has commented on it. Bartenders, in particular, seem to be particularly surly. This is a vast generalization, as I've certainly had many very kind, cheerful servers. But, I've also experienced more than my fair share of servers who are short with customers, disinterested in taking orders, slow to respond to requests, or forget altogether. This is so anathema to American service culture that it seems like a personal affront every time.

• Above Average to Great:

On the flip side, because the servers do not need to worry about turning their tables around as efficiently as possible, so as to get more seatings/more tips, there is seemingly no rush for customers to get in and out. Last night, I went to dinner at sushi restaurant and my company and I sat at the table for close to three hours. At one point, the waitress brought us the desert menu, but when we laid them down after short glances, she never came back to pressure us into ordering more. The waiters did not do that uncomfortable passive thing where it becomes more than clear that you've overstayed your welcome. The culture here is all about sitting, enjoying your companion's company, and whatever amount of food/drink you choose to order. In fact, I'm afraid that we are going to walk out of a restaurant without paying one day because the custom is to wait for the customer to ask for the bill, rather than thrusting it in front of them (which some American waiters do as soon as you've gotten your meal ... "no hurry!," they say with a smiley-face(!), but I never believe them). Most of the time, we have to hunt down our waiter or go to the front desk to pay. They're just in no hurry to get rid of you.

• Average/No Opinion

The other thing, good or bad about no-tipping is that, at first glance, restaurant prices here tend to look outrageously expensive. True, like all things in Australia, they are expensive. But, when you consider that the base prices at home are not inclusive of either sales tax or a 20% tip like they are here, the prices start to look much more reasonable.

I really miss the reliable friendliness of American servers, but when I go back to the U.S., I think it will be hard for me to be quietly pressured to give up my table to waiting guests.

Perhaps, good hospitality is all in the eyes of the beholder.