Tipping the Scales: How Gratuity Became the New Wage for the Oldest Exploitation
If you’re a shopper using any of the grocery delivery apps, you are dependent upon customers tipping a reasonable amount. And when a customer requests service, the tip is often the determining factor in whether you accept or ignore the request. But as a customer myself, why would I tip for a service that hasn’t even started? Why would I tip a waitress when I walk inside a restaurant? Tipping doesn’t have a great reputation, and its history gives us a lot to think about.
Very wealthy Americans once traveled to Europe, where tipping had roots in medieval times as a reward nobles gave to their servants. In the 19th century, these American Mr. Moneybags brought the act of tipping to the U.S. as a display of sophistication and status. Providing a bit of extra money for a job well done showed that they were high-class—drinking a strawberry mojito with their pinkies up and making sure their tip was noticed by others.
But tipping didn’t become mainstream until after the Civil War. In the South, where former slaves were now free men, many found themselves in service positions. Tips became their primary compensation due to low or nonexistent wages, maintaining a racial and economic hierarchy. If you were a free Black person in the South, particularly in the service sector, customers (not employers) were subsidizing the cost of labor for the employer by way of tipping.
Towards the late 19th century, with labor plentiful, employers in industries like the railroads saw tipping as a way to shift the cost of labor directly onto the consumer. This allowed companies to pay very low or absolutely no wages, relying on the consumer to foot the bill. While there was a mild anti-tipping movement—many felt it was un-American, akin to bribery—it ultimately failed. Service industries continued to rely on tipping, especially in roles where workers were exempt from minimum wage laws.
Federal minimum wage laws introduced in the 1930s allowed for lower minimum wages for tipped workers, further entrenching the practice. White business owners saw tipping as an opportunity to minimize labor costs, pushing the financial responsibility onto customers. This practice became institutionalized and disproportionately affected Black workers, who were more likely to be employed in these tip-dependent roles. The legacy of this system still impacts the service industry today, where tipping is often the primary source of income for workers.
Jonathan Shops: A Fair Service Fee Model
At Jonathan Shops, we take a different approach. Understanding the complex history and issues surrounding tipping, our service model is built around transparency and fairness. We charge a straightforward service fee that ensures our shoppers are compensated fairly for their work, without relying on tips to make ends meet. Tipping is neither required nor expected, allowing customers to feel confident that they are receiving excellent service without the pressure to pre-tip. However, if a customer feels that a tip is deserved after the service is completed, it will not be refused. This model aligns with our belief that workers should be paid fairly for their labor and that tipping should be a reward for exceptional service, not a substitute for a living wage.
Why Tipping Should Be Considered After, Not Before, Service
Given this history and its ongoing implications, I believe tipping should be considered after, not before, the act of service. Tipping in advance undermines the idea that a tip is a reward for good service. It places undue pressure on the customer to predict the quality of service they will receive and forces workers to rely on the goodwill of customers rather than being fairly compensated by their employers.
Moreover, pre-tipping creates a situation where the worker’s motivation might be skewed, knowing that their income has already been determined regardless of the service they provide. This could potentially degrade the quality of service, which contradicts the very purpose of tipping.
Instead, tipping should be a reflection of the service experience—an appreciation for excellent work, not a prerequisite for it. By tipping after the service, customers can make a more informed decision, rewarding workers for their efforts and encouraging a higher standard of service. At the same time, it’s important to advocate for fair wages that ensure workers are not dependent on tips to earn a livable income, addressing the deep-rooted inequalities in the service industry.
In summary, tipping should return to its intended purpose: a gratuity for a job well done, not a fee paid in advance.
Personal Note: It is insane to think I’m going to tip before getting my food or receive any sort of service at a restaurant, ESPECIALLY if I am the one taking my own order at the Order Here counter. How do I get a refund on the tip if service stinks? I do not feel bad for selecting NONE because a tip is reserved for good service. Restaurant owners need to rethink this model because it is damaging to your brands.
