What happened to the good old days when a restaurant employee who served you promptly and accurately was happy to get a 10 percent tip? I’m not sure those days were any better, but I am sure it is not the fault of the minimum-wage worker in front of you who is offering a tip option. They’re not being greedy or getting rich; they’re just trying to make a living.
The truth is, most restaurants are barely hanging on due to rising costs. The National Restaurant Association reports that most restaurants operate on a 3 percent to 5 percent net profit before taxes. So, they aren’t just being cheap by not paying their employees more. The money has to come from somewhere. And they are reluctant to raise the price of the $19 cheeseburger you are already complaining about to $24 to cover the extra taxes and pay the employee the 20 percent you may be upset about having to pay.
The economics of that job have changed, even if our definition of “service worthy of a tip” hasn’t. Restaurants have found that consumer tipping can offset employee salaries and reduce the need to raise prices further. We are tipping not as a reward for service but to support employee compensation.
The person in front of you isn’t responsible for the system, and by not tipping them, you aren’t voting to change it. You are just being cheap and greedy.
Rusty Evans
Los Osos
This article appears in August 20 – August 27, 2026.
