Tips from Across the Atlantic

I spent last month traveling around Europe, where I mostly frolicked around in art museums and cathedrals. Not a bad life. I also ate some pretty fantastic food, and each time the bill came, I automatically started doing my usual mental math: there’s the total, move the decimal point, multiply by two. Oh wait was that the amount before tax? Do we have more than six in our party? More than once, I was reminded that we were not expected to leave anywhere near the familiar 15-20% tip, and a service charge was sometimes already in place.

Here in the States, tipping has become standard in the service industry, especially in  restaurant culture. Eateries that offer alternatives to the tipping system are far and few. Studies have shown that Americans overwhelmingly prefer tipping to a service charge. Maybe we feel that a service charge deprives us of the power to stick it to bad waiters, but studies have shown that the correlation between tips and service is weak. Tips are based largely on the bill amount, and customers usually tip the same percentage regardless of service quality.


The U.S. is also one of the only countries to establish a separate minimum wage for tipped employees. While the current federal minimum wage is $7.25 an hour, the minimum tipped wage is only $2.13. Minimum wage in the U.S. lags behind much of western Europe, but the situation is worse for tipped employees. While minimum wage was last raised in 2009, tipped minimum wage has remained stagnant for the last twenty-two years. To put that into perspective, twenty-two years ago, a loaf of bread cost an average of 70 cents.

It’s common to think of tips as a reward for good service or the lack of tips as punishment for bad, but as it currently stands, restaurant workers rely almost entirely on tips to make a living. As a result, many struggle to make ends meet. Are we too cynical for the argument that decently paid workers will deliver good service without the additional incentive? I hope not. Employers should not be able to pay their wait staff the same wages as they did in 1991, and I challenge anyone to find bread now for 70 cents. As the battle for higher pay wages on (pun a little bit intended), let’s extend the case to include the tipped workers, lest we make them eat cake.


Serena Yin graduated with a degree in English from Johns Hopkins University in 2013. A New England native, she loves ballet, beaches, and hamburgers. When she’s not on the hunt for the nearest Starbucks, she’s working on realizing her lifelong dream of meeting J.K. Rowling.