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By GRAHAM HICKS

Tipping in the restaurant business and elsewhere is getting ugly.

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It’s gone from an act of appreciation for excellent service to a cat-and-mouse game, squeezing a maximum tip out of the customer through suggestion, guilt or credit card payment options.

My family – 14 of us — enjoyed a holiday brunch. The server was friendly and efficient. But it was a buffet. Besides collect the dirty dishes, all she had to do was serve coffee and tea.

The bill, when presented, included a mandatory “service charge” – i.e. an automatic 18% tip for large groups – or $66.51. The aforementioned server, however, quietly mentioned it was a “group tip” distributed to all the restaurant staff. If I wanted to give her an additional personal tip, she wouldn’t refuse.

Blindsided and guilt-tripped, I added another $25. Which worked out to a 25% tip — over $90!

Yes, it was voluntary. Did I feel pressured? Yes!