Should We Tip Bartenders?


The concept of tipping is very controversial. In fact, Shake Shack founder and restauranteur, Danny Meyer, made waves when he famously decided to end tipping in his restaurants.

“Tipping is actually one of the biggest hoaxes ever pulled on an entire culture, the American culture,” according to Danny Meyer.

“Tipping started in our country right after the Civil War. And the restaurant industry, as well as the Pullman train car industry, successfully petitioned the United States government to make a dispensation for our industries that we would not pay our servers. But it wasn’t considered slavery because we would ask our customers to pay tips and therefore no one could say that they were being enslaved.

“And no surprise, but most of the people who were working in service professional jobs and restaurants and in Pullman train cars were African American,” he added.

However, what Meyer doesn’t realize is that the institution of tipping is in fact global.

Tipping Around The World

  • Africa: Ten to 15 per cent-the bill may include a service charge.
  • Australia: A small tip is a good way to show appreciation
  • China: Tipping is not required or expected, but it is common at hotels and restaurants frequented by Western tourists. Note: Tipping is very common in Hong Kong.
  • Egypt: five to ten per cent on top of the five to ten per cent service charge.
  • France: Service charge is included on the bill
  • Spain: A tip of between seven and 13 per cent
  • Thailand: Tipping is not a requirement, but 20 baht is acceptable.

Tipping should not be the primary motivation for great service and the Master School of Bartending helps train in customer service skills.

If you are looking for a career change or simply need a part-time job attending the Master School of Bartending-MSB, is the perfect investment in your new career to ensure you get a new job! Our classes are located in metro-accessible locations. We are currently accepting students! Feel free to look at our course schedules to get an understanding of what topics will be covered.

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