Tipping at restaurants has been a hot topic for a long time, particularly in Seattle. Several years ago, shortly after the minimum wage was raised, several major restaurants in the city started moving away from voluntary gratuities and instituted automatic service charges to checks instead. Some still have that policy in place, but the movement never really gained traction as an across-the-board standard, despite the many arguments for doing away with tips. (There were also a couple of high-profile lawsuit settlements due to local service charge disclosure rules.)
Now, during the COVID-19 pandemic, the debate about tipping is again in the spotlight, as workers on the lower end of the wage scale put their health at significant risk to deliver food, take orders, or work the line at restaurants. In the past, 20 percent has been the standard for gratuities, but should that be much higher? How much should one add to takeout orders? What about the drivers who work for third-party delivery apps?
We’d like to get a sense of where you stand right now when it comes to the practice of tipping. If you can, please take a few minutes to fill out this brief survey. Thank you!