Options for tipping at restaurants are causing discomfort not only among customers but also among restaurant staff. Some payment terminals present tipping options that begin at 18%, rather than the customary 15%.
• Read also: Beneficial or not? A Quebec restaurateur reflects after removing tips
“While it’s possible to give 18% or more, that shouldn’t be the starting point. It feels insulting to the consumer,” states Andréanne Coulombe, manager of La Piazzetta in Repentigny.
“I inform them that they can adjust the amount to alleviate their discomfort,” adds Coulombe, who is also a co-owner with her partner.
She adds that her restaurant provides a minimum option of 15%.
Multiple servers interviewed by QMI Agency express their concerns that payment terminals do not even offer this option anymore.
- Listen to the interview with Julie Blais-Comeau, an etiquette specialist, on the microphone of Jean-François Baril via OLD :
“You have machines that start at 18%,” complains Antoine, a waiter in a restaurant in Lanaudière, who was hesitant to discuss this “sensitive subject.”
AMANDA MOISAN / QMI AGENCY
“Personally, I wouldn’t want a machine that offers that. I don’t agree; it’s excessive. I’m fine with 15%,” he adds.
According to a survey released last month by commerce platform Lightspeed, approximately 77% of Canadians express discomfort with payment terminal prompts that suggest a predetermined tip.
- Listen to the news segment Everything you need to know in 24 minutes where Francis Gosselin and Max-Émile Sawyer recap the key moments in current events via OLD :
The survey also reveals that 67% feel increasingly pressured to leave a tip, based on results from 7,500 consumers globally, including 1,500 in Canada.
Not Mandatory
François Pageau, a professor of restaurant management at the Institut de tourisme et d’hôtellerie du Québec (ITHQ), emphasizes that tipping is not mandatory in Quebec.
“Tipping is not a legal requirement; it is a social convention,” he states.
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However, he emphasizes that it is customary to tip when receiving service, whether in a restaurant or during a delivery, for instance.
“Customers are somewhat trapped in this situation, as they might be pleased with the service but do not want to come across as cheap. I detect a certain manipulation that results in us giving more tips than we really intend to,” states Mr. Pageau.
In a written response, the Association Restauration Québec (ARQ) reiterates that “the societal norm remains 15% for table service and is subject to customer discretion for counter service.”
Canadians also rank among those who have reduced their tips most significantly, with 25% giving less compared to previous years.
This figure is lower in other regions of the world: 19% of individuals in areas such as the United States, the United Kingdom, and France also report giving less.
Tipping Practices in Restaurants: A Growing Concern Among Customers and Staff
Understanding Tipping Expectations
Tipping in restaurants has long been a topic of debate. With some payment terminals introducing tipping options starting at 18%, many customers feel uncomfortable while navigating social expectations surrounding gratuities. As Andréanne Coulombe, manager of La Piazzetta in Repentigny, pointedly remarks, “It’s insulting to the consumer.” This discomfort extends to restaurant professionals as well, as they find themselves caught between customer satisfaction and societal norms.
Consumer Discontent
According to a recent survey by Lightspeed, about 77% of Canadians disapprove of prompt messages on payment terminals that suggest predetermined tips. Additionally, 67% feel increasingly pressured to leave a tip, reflecting a shift in expectations within the dining experience. This growing sentiment raises important questions about the role of tipping in restaurants.
Perspectives from the Industry
- Antoine, a waiter from a Lanaudière restaurant, expresses his dissent regarding terminals that begin tipping suggestions at 18%. “For me, it’s exaggerated; I’m happy to stick with 15%,” he states.
- Despite these growing concerns, many establishments are moving away from traditional tipping structures, influenced by changing consumer preferences and evolving business models. Some restaurateurs are even considering eliminating tips altogether, focusing instead on fair wage practices to support their staff while providing transparent pricing.
The Evolution of Tipping Practices
In recent years, the conversation regarding tipping has shifted. Historically, a tip of 15% has been the established norm for table service in Canada, but many feel this should be a guideline rather than a hard rule. François Pageau, a professor of restaurant management at the Institut de tourisme et d’hôtellerie du Québec (ITHQ), reinforces that: “Tipping is not a legal obligation; it is a social convention.”
Why Are Tipping Options Changing?
Payment processor influences and updated restaurant trends have contributed to the current state of tipping in Canada. New technologies often aim to streamline the payment process and encourage higher tips, casting doubt on the intention behind such prompts. Case Study: A Quebec restaurateur recently decided to eliminate tips, emphasizing a structured wage approach that nonetheless faced mixed reactions from consumers and staff alike.
Survey Insights: Tipping Behavior in Canada
| Aspect | Percentage |
|---|---|
| Canadians uncomfortable with predetermined tips | 77% |
| Canadians feeling pressured to tip | 67% |
| Canadians who have reduced tips | 25% |
| Consumers in other regions reducing tips | 19% |
The Impact on Customers and Restaurant Staff
The debate over tipping highlights the psychological pressure consumers experience while dining out. Many customers desire to acknowledge good service without feeling obligated to pay more than they feel comfortable with. According to Antoine, many patrons are “caught out in this,” reluctant to appear cheap while wanting to reward excellent service.
Benefits of Adopting a Tip-Free Culture
Restaurants that consider switching to a no-tipping or service-included pricing model often cite several advantages, including:
- Transparency: Clear menu pricing without undisclosed service charges.
- Fair Wages: Employees receive a reliable salary devoid of unpredictable tips.
- Enhanced Customer Experience: Patrons can focus on enjoying their meal without the pressure of calculating tips.
Implementing a Fair Wage System
Transitioning to a fair wage model can prove beneficial, although it demands careful planning and adjustment. Employers are encouraged to:
- Engage staff in discussions about the transition
- Clearly communicate changes to customers
- Gather feedback continuously to improve the dining experience
Practical Tips for Customers
For consumers navigating the current tipping landscape, consider the following guidance:
- Evaluate the service provided: It’s essential to assess if the service merited a traditional tip.
- Choose what feels right: Forget about societal pressure; ensure your tip aligns with your personal comfort level.
- Express gratitude verbally: A simple verbal acknowledgment can go a long way in supporting staff.
Final Thoughts on the Changing Dynamics of Tipping
As tipping practices in restaurants continue to evolve, it becomes critical to reconsider the existing standards that govern this aspect of dining culture. With various models emerging, including abandoning the tipping paradigm altogether for fair wage alternatives, the future remains bright yet uncertain. Both customers and staff will continue to navigate these changes, aiming for a dining experience that respects service, support, and openness.
