I've got a tip for you

Another tip container has emerged… this time on the counter of a drive-thru window at yet another establishment in Fallbrook. I guess I didn’t get the memo. Is it customary to tip at fast food drive-thru restaurants?

When is it reasonable to put out a tip can and when isn’t it? Should we all put tip cans out at our places of employment? Why is this bothering me so much? (Don’t worry, if I can’t answer this question, I don’t expect you to be able to.)

I was always taught that a tip, or gratuity, is money given voluntarily as a token of appreciation for a service rendered, and I do sincerely appreciate service rendered, especially if it is friendly and efficient. Webster’s Dictionary says the word “tip” is also considered by many to be an acronym: “TIP: To Insure Promptness.”

I am glad to tip service providers for friendly, efficient and prompt service. Honestly, if they hit at least one out of the three, I’m there. Someone might be really friendly and warm but not very efficient at their job, but their attitude makes up for it! I’m there. Or, they may be friendly and efficient, but the cook is slow – so the service isn’t so prompt. I make allowances… what can I say? I’m there.

Protocol is that certain service providers are customarily tipped because they provide a very personal service for you – your hairstylist, barber, masseuse, valet, skycap, bellman, mail carrier, paper delivery person, restaurant server, et cetera.

Where do you draw the line with service providers? Or do you? Which ones should be tipped and which ones shouldn’t? Should all service providers be tipped? Does that include the appliance repair person and the heating and air conditioning repair specialists? Or, do you only tip at Christmas? Boy, I am confused.

We all know that when dining in a restaurant, it is customary to tip your server. The average gratuity today is between 15 and 20 percent (more toward 20 percent). Exceptional service is frequently rewarded at a higher level and less efficient service at a lower level.

Sometimes I wish employers would just pay their employees a regular wage and adjust their prices accordingly. Then I wouldn’t have to worry about it. After all, isn’t it the business owner’s job to be sure employees are serving their customers well? Why should I have to evaluate them and pass judgment, impacting their take-home pay? What about people who never leave a tip, even when the service is outstanding? Why should the server be short-changed?

When else do people pay additional money for a service for which they’ve already paid, without negotiating the amount up front?

I maintain that tipping is not always simply a sign of a job well done. It appears to have slid into an expectation. If you don’t tip the server, who knows what your next visit to that establishment will be like. Many people say it ensures good service in the future. However, some servers say they have discovered that giving excellent service only draws a marginally higher tip than average service.

What do you think?