By Carmen St-Denis
The concept of tipping is centuries old. Some research refers
to the word "tip" as an old English term meaning "to ensure
proper service." Interestingly, the origin of the term
predates the use of acronyms which only became common around
the 1920s. How could a tip ensure proper service when it is
given at the end of the service? Logically, it falls on the
need for a repeat customer to come to the same place of
business and to be served from the same staff for a subsequent
service to be reflective of the previous tip given.
It is essentially insulting to the server to assume that,
unless gratuities are rendered, proper service would not be
given. Tips are a message to the server that says, "I don't
trust that your service will be fully acceptable unless you are
paid additionally." It presupposes that the server has
substandard pride in his profession.
A parallel can be drawn to other professions. Would someone
think of tipping a lawyer, judge, doctor, police officer,
teacher, fire fighter, religious leader, soldier, pollution
standards officer, surveyor, lab technician, nurse, miner,
secretary, librarian, researcher, university professor (or dare
I say, hockey player) for having done their job adequately or
beyond the call of duty? So who does receive a tip? Will you
tip the stock boy, hairdresser, gas attendant, waiter, cook,
garbage collector, cleaning staff, artist, street performer,
bell hop, receptionist, construction worker, crossing guard,
cashier, snow remover, bus driver, fast food sever, taxi
driver, and municipal horticulturalist?
Where does the financial liquidation of the consumer end? In a
society where egalitarianism is implicit, the concept of
tipping for service becomes archaic and tactless.
The practise of tipping finds its origins in restaurants and
bars where patrons felt guilty for eating in front of the
server and gave money in lieu of sharing food and drink. Only
30 years ago, gratuities while dining were still seen as
optional by most. Today, employers print out a solicitation for
tips on the receipt. Such a paper trail should afford the
tipper a dollar-for-dollar tax deduction and a traceable income
for the server. Furthermore, there is an implicit expectation
for 15-20 per cent or more of the "final" bill. Surely, in
Canadian society, even those without paid employment, have
access to government subsidies for food and shelter. The
concept of tipping becomes obsolete and ridiculous.
Surely gratuities would never be afforded to all professions
because tipping suggests a caste society. It is an acceptance
of power. Moreover, tipping further segregates the patrons by
the amount of the tip given. It assumes that some workers will
accept handouts whereas others would find it terribly
inappropriate and disgraceful. Furthermore, it affords the
luxury to the employer of inadequately paying his staff and
leaving it to patrons to assume the financial burden of
ensuring services rendered. It is therefore discourteous to
patrons to solicit additional funds. Ironically, it is the
patron, who does not tip, who is seen as "cheap." The
stage for insulting the patron is set, while in truth, it is
the employer who is patronizing. Suitable payment of the
employee is the employer's responsibility and should be
negotiated upon hiring.
What do you think about the practise of tipping? Comment on this story at NorthernLife.ca, or e-mail a letter to[email protected].           
