Clever of America to position it as an issue between customer and staff while the people responsible for this are able to stay out of the conversation completely.

Looking for USA hospitality businesses that have stepped away from the tipping model, here's an article:

https://www.fsrmagazine.com/feature/why-this-restaurateur-eliminated-tipping-and-what-it-means-for-the-future-of-hospitality/

Also, this article from National Geographic:

https://www.nationalgeographic.com/travel/article/what-you-should-know-about-tipping-in-us-tipflation


Mark

 
Service charges, wellness contributions, admin fees, tips, delivery charge, booking fee, tax ... I confess to much preferring a system under which I'm told up front what I will pay, where the staff are paid a living wage for their service, and enjoy their work and the company that supports them.

There is a cultural difference in the USA and the UK basics; perhaps I am too left wing and see it as the role of an employer to ensure that his team is remunermated, motivated and a part of the team. And that is rather than an employer who remunerates a pittance - not enough for the staff to even get their healthcare - and then encourgaes them to be high class beggars looking to lever the funding the employer (IMHO) should provide out of the customers.   UK minimum wage - £12.71 per hour; USA stated server rates in many states are much lower - a fraction of that.
A conundrum - what and where should I tip in the UK?  In restaurants where the order is taken at the table?  Where you order online?  Where you pick up at the counter?   Should you tip the same percentage on an £50 bottle of wine as on a £20 bottle of wine - even though it's just as easy to open.

And should I tip food delivery people?  Taxi drivers?  Hotel staff?  People who help wheelchair on and off trains?  Information desks?  Bus drivers? Amazon, Evri, DPD, Royal Mail deliveries?  Tour guides? Workers send by their companies?

What are the standard in Melksham, Bath, England ... and elsewhere in Europe?