As I reflect on my time in New York, there is one aspect that burns in my psyche. A deep flaw ingrained in US society that must be expunged. I am talking, of course, about tipping. And, as it is only through consciousness that we can hope to break down the old order, I have decided to expose the myths that underpin this iniquitous practice.
Myth 1
It improves service. This is particularly false with something like a taxi where the relationship is one time. In a taxi the tip is given after the service has been rendered and so can’t possibly affect the quality of it. I’ll accept that in other areas where there is an ongoing relationship like a bar or restaurant this does not apply. But what the tip has turned into in these establishments is a bribe to get any service at all. Try getting a second beer in a NY bar where you didn’t tip the first time and you’ll realise there is nothing discretionary about it. And no one has yet told me why service in a select few industries needs to be separately rewarded. You wouldn’t think to give extra money at a shoe shop even if the man or woman had spent half an hour helping you find the perfect kicks. Surely timely efficient and polite service is part of the product you expect in a taxi or restaurant and not an extra? They are part of the same good, you can’t consume one (i.e. restaurant food) without the other (i.e. a waiter). They shouldn’t be thought of or paid for separately.
Myth 2
They need it. This strictly is not a myth, as it is a well established fact that taxi drivers and waiters get paid next to nothing in wages. However it is a myth on a systematic level. Most countries in continental Europe do not have tipping cultures for the simple reason that people in the service industry get paid a decent wage. Also to put it bluntly it really isn’t my problem that they don’t paid decently, if businesses want to subsidise their wage bill through social pressure on their customers, that is an issue between the staff and the managers. Before you accuse me of callousness I should say that I do tip for this very reason, although I deeply resent doing so.
I am suggesting a switch to the European system where all employees get a decent wage. What I find particularly grating is the faux concern for the working man that tipping symbolises for New York “liberals”. It is as if they can forget about all the inequality and poverty in the city if they subsidize the pay packet of the tiny proportion of workers they actually have to socially interact with.
Myth 3
It is efficient. I had friends working in down market bars making $150 -$250 a night in tips for what is a low skilled job. The effect of this, as it is in all markets that fail to clear, is queuing. There are more people willing to work in bars than bar spaces available. In a normal market the wage would fall (and thus the price of the product) until the market cleared. But because these are tips and not wages the system is stuck. I know this seems to contradict what I said earlier, but there must be a happy medium between poverty and $40 an hour. Where the staff are paid decently and customers are not ripped off.
Myth 4
It is fair. This is purely anecdotal but it seems that most people have a set level of tip they leave (give or take a few percentage points) regardless of the quality of service. So for most waiters the amount of money they go home with has little to do with how hard they worked and everything to do with how innately generous the customer they happened to get was.
Myth 5
It is a pleasant way for customers to treat servers. The phoniness of any pleasant interaction between customer and server is exposed as soon as you break the rules on tipping. When I first arrived in the city and had yet to be broken by the system, I experienced waiters and taxi drivers demand higher tips, again undermining the pretence that it is discretionary (both taxis and restaurants now automatically calculate what 18% and 25% of the bill would be, just so there is no excuse). I for one find it extremely rude. “I’m sorry, was there a problem with the service?” said a waitress once in about the least sorry tone imaginable. Surely the only possible response would have been “Now there is”? Unfortunately my American fellow diners, liberal hypocrites to a man, horrified by their failure of duty to the proletariat quickly handed over a small pile of green backs. It was nothing less than a shake down.
Second tipping is just not something I want to think about at the end of the meal, having to asses the quality of the service, work out the percentages, and go through the guilt. I would far rather pay a higher price directly and let the restaurant work it out.
Third, and probably worst of all, is how patronizing it is. Paying a person and agreed price for a service is an honest transaction between equals, but when a server has to modify their behaviour to try and secure extra money, the power in the relationship becomes very clear. It is embarrassing as a young student gifting money to people old enough to be one’s parents.
The solution is as simple as it is impractical: ‘customers of the world unite’, we need a total strike against gratuities. It’ll be difficult for servers at first but eventually businesses will have to pay their employees fairly. And we will all move into a utopia free from embarrassment, pressure and unfairness. It may seem unlikely now, but every great revolution starts with a simple dream.