That may sound strange coming from someone planning to open a restaurant, but it's honestly how I feel.
Outside of restaurants, I think tipping has gotten out of control.
At the same time, I've also spent enough years working in restaurants to know exactly what extraordinary service looks like—and I believe people who consistently deliver it deserve to be rewarded.
Maybe I'm particularly vulnerable to this conversation because I try to live my life as a generous person.
I've been incredibly fortunate. Some of that came from opportunity. Much of it came from years of hard work.
Whatever the reason, I'm in a position today where I enjoy recognizing people who go above and beyond.
If a moving crew spends eight hours carrying my entire household across town in ninety-five-degree heat without a single complaint…
I'm probably giving them something extra.
If contractors are remodeling my kitchen and working through lunch to stay on schedule…
I'm probably ordering pizza for everyone.
If a server creates an unforgettable dining experience…
A 30% tip doesn't bother me one bit.
To me, generosity has never been about percentages.
It's about recognizing exceptional effort.
WHAT I STRUGGLE WITH
What I struggle with is something entirely different.
Today it seems like every payment screen asks for a gratuity.
Sometimes before anyone has actually provided a service.
Sometimes for transactions that took less than thirty seconds.
Sometimes at businesses where I did nearly all of the work myself.
Eventually even generous people begin asking the same question:
What exactly am I tipping for?
THREE PERSPECTIVES
That's the question I want to explore.
Not to tell anyone they're right or wrong.
Not to convince anyone how they should spend their money.
Simply to share what I've learned after seeing tipping from three very different perspectives.
As a customer.
As a server.
And soon…
As a restaurant owner.
Tell us what you think.
The conversation is open. Pick the place you already use.