Customer Declares His Tipping Criteria — “I Tip Based on Service, Not on Meal Cost”

In a noteworthy and fresh perspective on dining etiquette, a diner at a popular local bistro stirred quite a conversation online with his candid declaration on tipping, stating categorically that he does not base his tips on the total cost of the meal. Instead, he asserted that his tips are directly related to the diner’s personal experiences and the service quality he receives in the restaurant.

Dissolving Restaurant Tipping Norms

This customer, who wishes to remain anonymous, shunned the commonly accepted protocol of tipping in restaurants — a certain customary percentage of the final bill. Instead, he stated that his tipping rationale is strictly based on the quality of service, disregarding the overall bill amount.

“I Don’t Care How Much the Bill Is”

The customer explained that rather than adhering to the percentage tip model, which he believes incentivizes up-selling, he is more interested in compensating the server on their genuine efforts to provide a pleasant dining experience. “I’m there for a service — not just the food. So if the service is good, the tip should reflect that,” he claimed.

A Debate Stirred Among Online Community

This approach sparked an intense debate among netizens. Some users lauded him for his stance, appreciating his deviation from the norm, and stating that it encourages workers to focus more on providing quality service rather than driving up the bill. Others, however, argued that it might impose undue pressure on the serving staff, already battling low wages in most parts of the country.

A New Paradigm in the Restaurant Industry?

The repercussions of this trending conversation could lead to a progressive change in tipping norms if a significant number of diners adopt this approach. The dining industry, especially post-pandemic, may witness a substantive shift in the established system and face potential transformations in payment models and service parameters.

As we proceed further into 2023, it remains to be seen how scenarios like this will shape the restaurant industry and whether this could be the starting point to a new dining revolution.