A server in the United Kingdom, Sophia Jenson, has shared her experiences with various types of customers, including those who are generous tippers, high-maintenance diners, and penny-pinchers. Despite encountering a wide range of customers over her 10 years in the industry, Jenson remains hospitable to all guests she serves, always hopeful that they will leave a generous tip. Unfortunately, some customers resort to cheap ways to avoid tipping, such as asking for the service charge to be removed from the bill or pretending to have bad service in order to evade tipping.
Jenson recounted instances where customers have awkwardly fumbled through their bags for spare change, only to ultimately leave her without a tip. However, not all customers are unpleasant tippers, as she recalled a recent incident where a diner, despite displaying arrogance and rudeness, left her an incredibly generous $500 tip on a bill that was only a fraction of that amount. She also commended American diners for their consistent tipping culture, even in difficult situations, as it is culturally ingrained in them to always leave a tip.
Despite the rising discontent with the tipping culture in the United States, similar practices are starting to emerge in Europe, with tip avoidance tactics becoming more common. However, with a recent UK law change introduced by former Conservative MP Dean Russell, service workers are now entitled to receive the full tips given by customers without any deductions. This law, the Employment (Allocation of Tips) Act, ensures that hard-working staff who provide excellent service benefit directly from the tips given to them by customers.
The new law went into effect on October 1st, allowing many servers to receive a pay increase from their previous hourly rate. Jenson emphasized the importance of tipping for customers who have enjoyed an expensive meal and excellent service, urging them to consider leaving a tip for the hard work and effort put in by the staff throughout the night. While some customers, especially in the UK, may try to avoid tipping through various means, the new law ensures that service workers receive their fair share of tips without any interference from employers.
Overall, Jenson’s experiences highlight the complexities of tipping culture in the restaurant industry, from generous tippers to penny-pinchers who try to avoid leaving a tip at all costs. Despite the challenges faced by servers in dealing with customers who try to evade tipping, the introduction of the Employment (Allocation of Tips) Act in the UK has provided a fairer system for distributing tips among service workers. The law change has allowed servers to benefit directly from the tips given by customers, ensuring that their hard work is duly rewarded.
