# Tipping: Why a percentage?

Today we are revisiting the art of tipping… sure as hell isn’t a science… and we are asking the question of why do we tip a percentage instead of a flat amount?

Let’s consider the following scenario:  Let’s say you go to John’s Steakhouse twice in one week, and the scenario breaks down like this…

• On Monday you have a ribeye meal with a baked potato, broccoli, roll, butter, and two beers. Price: \$50.
• On Thursday you go and have a grilled chicken dinner with a baked potato, broccoli, roll, butter, and two beers. Price: \$30.

If the tip were 20% (easy math) the steak dinner tip would be \$10. The chicken dinner tip would be \$6.

Why? Why the difference when the amount of work and effort by the server was exactly the same for both meals?  Don’t whip out the emotional guilt trip of not eating out if you can’t afford to tip, that doesn’t even address the question.  Don’t sidetrack to the fact that in most states (not all) tipped employees get paid less than minimum wage, that’s an entirely different subject about why we tip at all.  This question acknowledges we tip, just questions why a moving target of meal value is used rather than effort, work and/or service performed. Restaurant owners don’t pay servers based on sales values, why should we the customers be expected to?  Be articulate and come up with something reasonably rational.

Standard disclaimer:  I tip and I tip pretty well.  Usually over 20%.  Be that as it may, I am still put off by how tipping has become an entitlement mentality, and how it seems to continually creep up.  Was 10%, then 15%, then 18%, now people are preaching 20%+.  If sales tax were 20% you’d scream bloody murder, and tipping is really nothing more than a private tax because most states (not all) allow tipped employees to be paid less-to-nothing.  Hmmm… I smell another post.