To Tip or Not to Tip: That Is the Question

Seattle Weekly readers weigh in on tipping, post-minimum-wage-increase.

A couple weeks ago we asked our Seattle Weekly Food Panel whether the eventual minimum-wage increase to $15 an hour would affect how they tip their servers. Here too is a sampling of what our readers had to say.

“Nope, not in this lifetime. I tip for good service and because I know the wages of the waitstaff. At $15 an hour, no.” —Gregg McFarlan
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“Wouldn’t it be crazy if we based our vote on how much a politician makes? Just kidding, let’s keep focusing on poor working folks.” —Lonaldo Lopezington
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“A big, fat YES! And it should. I tip for service but also ’cause I know tips help the server. Now that the Socialist has got her way, the servers can live on the new wage and complain to her if they don’t like it.” —Mike Kendall
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“Won’t matter. Food prices will go up and working families won’t be able to eat out. So, less tips.” —Jennifer Hirst
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“As a restaurant owner and restaurant patron about town, I can tell you many people already think $15 an hour is already in effect, and some people are already tipping servers and bartenders less. I can absolutely guarantee at least a 20 percent rise in prices over the next three years (due to the wage hike alone) as it goes into effect. BTW, restaurant owners will have to pay a higher payroll tax to the city, and it’s really $16.25 that we will have to eventually shell out. That’s why the City Council passed it so fast—not more social justice, more money to their bottom line. But it goes way beyond that... This is why chefs like Tom Douglas are considering—only considering, mind you—a switch to a ‘service charge’ as in Europe. Some are considering adding a ‘min wage tax’ like they are currently doing in Sea-Tac, where the $15-an-hour movement started in January.” —Martin Dennis Dizon
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"I've actually already started lowering my tips a little by not including the tax and rounding down instead of rounding up. My attitude used to be that they needed it more than me. Once they get $15 and food is more expensive, taxes go up, my payroll and expenses go up, well, then... I will have to take a more realistic approach to my spending, which will likely mean a lot less dining out. In fact, I've even thought about selling my business and going back to waiting tables if they continue to get tips. As someone who was a mediocre waiter who learned a ton from those who made it their profession, I feel badly for them. I believe they will see a change." —Seattlelogic
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“To insure promptitude, I will be tipping the same. However, the pay hike will make me more likely to leave zero to a shitty server.” —Brad Justinen
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“Hey, if I get good service I will tip..." —Darius Schwarz

nsprinkle@seattleweekly.com

 
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