Common Tipping Slip-Ups Should Avoid
Tipping has turned into a hot topic lately, especially as cultural norms surrounding tipping in the U.S. have been changing. On social media, you’ll find people expressing their thoughts regarding tipping practices, whether it be shocked, outraged, or just plain confused.
For instance, a DoorDash driver faced termination after expressing frustration with a customer who left a $5 tip on a $20 order. In a video, the driver said, “I just want to say it’s a nice house for a $5 tip.” On TikTok, one woman shared a video recounting an encounter where she was asked to tip for her Subway sandwich. Then, there’s another woman who couldn’t believe she was prompted to tip at a self-checkout at the airport.
Tipping Slip-Ups
But even if you’re someone who prides themselves on being generous to service workers, you might still be getting it wrong. With the rules constantly changing, stuff that used to be okay is now seen as rude. To help you avoid any tipping blunders, Best Life, the lifestyle website, consulted etiquette and financial experts for guidance on what actions to avoid when it comes to tipping.
Many people follow the common practice of leaving a $1 tip per drink when at the bar. But, depending on where you’re at and what you’re drinking, that might not be the way to go, as indicated by their guidelines. One of their experts suggested that if you’re at a dive bar on a weeknight and you’re getting a $5 pitcher, a dollar tip is considered acceptable. On the other hand, when ordering a mixed drink at a trendy establishment, it’s recommended to tip 10%.
Loose change tips.
Their recommendations also address the issue of tipping with loose change. According to their research, offering tips in loose change is seen as a lack of preparation and effort. They advise using bills or credit for tipping instead.
Some might assume that if a portion or the entirety of their meal is discounted or comped, can get away with not tipping on the full, original amount. However, their experts disapprove of this practice, emphasizing that it’s expected to tip based on the full, pre-discounted amount.
For those who struggle with calculations, opting to write in the total amount for the bill might seem convenient to avoid any confusion for the server. Nevertheless, their experts clarify that leaving the tip line blank can lead to confusion. They suggest completing both the tip and total lines. One of their experts pointed out, “Nowadays, the majority of us have supercomputers in our pockets that can easily compute the tip. Plus, most venues will include either the percentage choices as you check out or they have the percentages included right on the check for you to choose.”
Check out their full list of tipping behaviors that may be considered offensive here.
Caution: 6 Foods You May Want to Avoid at Restaurants
Tap Water
Even with filtration in place, restaurant water might not be as pristine as one would assume. A study conducted by the Proceedings of the National Academy of Sciences revealed that approximately 3-10% of water systems in North America have annually violated health standards set by the Safe Drinking Water Act, and this includes restaurants, as reported by the water filtration company, Quench. Unfortunately, it’s not uncommon to find germs and chemicals in restaurant tap water that could potentially affect the health of patrons. Common impurities detected in tap water supplies consist of microorganisms like bacteria, germs, parasites, and viruses, as well as substances like lead, chlorine, aluminum, pesticides, and others.
naumoid/ Getty Images
Raw Sprouts
If sprouts aren’t properly stored and cleaned, they can become quite risky. Unfortunately, when ordering food at a restaurant, we may not witness this process. Sprouts are commonly cultivated in warm, moist conditions, which makes them an ideal breeding ground for bacteria, according to Health Digest. Recent outbreaks of E. coli and Salmonella have been potentially linked to these greens.
Nataliya Kushnir/ Getty Images
Drink Garnishes
Bartenders often don’t have to follow the same stringent sanitary standards as the kitchen staff. As a result, the fruits used in drinks are likely to be unwashed, and they might sit out for days without refrigeration. According to Good Housekeeping, it’s worth giving a second thought to that citrus fruit you might be adding to your drink while dining out. A study revealed that 70% of these sliced fruits carry “over 25 different types of germs.” Contrary to popular belief, even alcohol doesn’t seem to do the trick in killing these germs. Good Morning America visited six restaurants and discovered that the lemons were teeming with “fecal matter” and even harbored the dreaded E. coli bacteria.
baibaz/ Getty Images
Fish
Consider giving those impromptu “All-You-Can-Eat” fish special days a second thought. The fish served on such occasions is often leftovers from a shipment received a few days prior, which means it may not be at its freshest. According to Healthline, fish not stored at the proper temperature might become contaminated with a toxin known as histamine, which is produced by bacteria in the fish. Moreover, Healthline highlights that cooking at regular temperatures does not eliminate histamine, making it a potential cause of food poisoning.
rez-art/ Getty Images
Bottled Ketchup
Whether your ketchup bottle is already on the table at a restaurant or brought to you by the server, chances are it has been handled by multiple people throughout the day or even longer. Making it a potential carrier of germs. Reader’s Digest explains that the reason these same bottles keep circulating is that the ketchup in each of them is often “married.” This means that as the volume of ketchup decreases in individual bottles, servers will combine the contents of several bottles into one. However, there is a downside to this practice: you may end up consuming ketchup of an unknown age or expiration date, leading to an unpleasant taste.
DGLimages/ Getty Images
Fresh Squeezed Juices
It might be worth reconsidering your choice, just as you skip adding garnishes to your drink. Freshly squeezed juices can be teamed with bacteria, unlike pasteurized juices. A study conducted by the MSU Extension reveals that most commercially sold juices in the United States are processed or pasteurized to eliminate harmful foodborne illness bacteria. However, when fruits are freshly squeezed into juice, there is a risk of harmful bacteria lingering in the finished product.
ValentynVolkov/ Getty Images
