Pretty much anyone I know who has ever worked in the service industry is a good tipper.
They just get it.
But even those who weren’t, across the board, seem to know to tip their servers at least fifteen per cent.
In recent chats with workers in other services, however, it appears that the whole tipping game is a little more ambiguous. As in, sometimes you simply have no idea how much to tip, or whether to tip in the first place.
That’s why one writer offered a few easy-to-follow guidelines when it comes to “Ambiguous Tipping Situations,” which can lead to a variety of disasters.
Last year, Tim Urban hit the streets of New York City, interviewing 123 people who worked in jobs that involved tipping. The subjects worked as waiters, bartenders, baristas, manicurists, barbers, busboys, bellmen, valets, doormen, cab drivers, restaurant delivery people, and even people who don’t get tipped, like acupuncturists and dental hygienists.
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He supplemented his findings with the help of his readers and with research done through sources like the website of Wm. Michael Lynn, a leading tipping expert.
And, for our pleasure, he broke it down nicely in a table. So, even if you missed it in 2014, you defintely have no excuses for the rest of 2015…or ever, really.
