Tipping culture has become a heated debate regarding whether or not tipping is necessary. As someone who recently worked in food service, I argue that tipping, while not necessary, should be highly encouraged and beneficial depending on the particular service. I do not agree that all forms of service deserve tipping. 

I worked as a server at a Baldwinsville winery called Strigo Vineyards, and during my time there, I quickly learned the importance of tipping. Due to limited hours, I often worked one shift a week, if that, and did not get paid much. I never expected a tip, but I was very grateful if I received one, because I was getting more money at the expense of the customers. It is no secret that servers make less money than minimum wage, with the excuse that tips will cover what is missing on top of their hourly pay, but tips are not guaranteed, especially if customers are not fully satisfied with their service. In a traditional sit-down restaurant setting, where servers are working consistently with multiple tables at once, I would say that tips are almost necessary and highly encouraged because waiters provide customers with an experience that allows them to relax.

In a fast-food restaurant, I am less enthused at the idea of tipping. While I am aware that they battle multiple orders at a time and function in a fast-paced environment, they are not quite giving the customer the same experience they would have at a traditional restaurant; they are placing an order into a tabletthat goes to the kitchen and is sent right back out. I cannot speak for them entirely, as I have not worked in the fast food industry, but they are not waiting on the beck and call of the customer; they work behind the counter while servers run around the restaurant and kitchen with plates of food balanced on their arms and three cups placed in one hand. From what I have noticed, it appears that restaurant servers do more during a shift than fast food employees. 

The vibe of either location is different as well. In my experience, servers at restaurants do their best to put on a happy face so the customer is more inclined to have a good time, and though it may be a play to earn a higher tip, the service is often good and deserving of the tip. At a fast food chain, I have had more experiences of feeling unwelcome because the staff is too busy to lighten the mood. While it is not intentional, as the scenarios differ, it is important to acknowledge this difference if you are  willing to pay beyond the initial bill.

To offer more insight, I was at a layover in New Jersey in late January and wanted to get a coffee, so I bought one at the nearest Dunkin’ Donuts and was confronted with a tablet asking how much I wanted to tip. While I did face the pressure of obligation, I did not feel inclined to tip. The woman who took my order was not friendly, nor did she thoroughly answer my questions about items, and she did not do anything beyond putting in my order; it was someone else entirely who made my drink. I was not comfortable paying more money for an already expensive airport coffee when the employees did not make an effort to earn the tip. I am not selfish and am known for my generous tips, to the point I have tipped twenty dollars on top of a thirty-dollar check; I am simply not willing to give a tip when my experience did not rely on another person.

This is not to suggest that I do not believe fast food employees are not deserving of benefits. While I prefer not to tip in such circumstances, I am not opposed to them earning something extra for good service, whatever that may entail. Personally, from witnessing them and being in that position myself, restaurant servers deserve tips simply because it seems like they tackle more at once rather than being placed on a specific station and working that for an extended period.