Hurrah for those restaurants that have adopted the European custom of charging a service fee in place of expecting patrons to tip (“Gratuity Included,” Sept. 3). Tipping is a holdover from the days of master and servant. This patronizing habit should have gone out with Downton Abbey.
Tipping is inconsistent. We are expected to tip restaurant wait staff, hairdressers and taxi drivers, but not fast food workers, clothes store sales assistants or bus conductors.
Tipping is an excuse for restaurant owners to keep wages low. Compensation is properly a matter for employer and employee, management and unions, and governments debating minimum wage. Remedying rates of pay should not be the responsibility of the restaurant patron.
Tipping supposedly motivates staff to provide a higher level of service. But what about professionalism, doing a job well for its own sake?
Gratuity-included restaurants offer all workers a base pay plus profit sharing based on the service fee collected. This is far more dignified than hoping the patron will notice the “suggestions for tipping” on the bill.
