If you tipped more during the pandemic, there’s no reason to stop now
A server at Junior’s in Times Square. Photo: Lev Radin/Pacific Press/Shutterstock Since the end of last summer, I’ve heard, pretty much universally, from different restaurant workers that customers overall had started tipping less. This followed the spate of generosity that flowed after the March shutdown — an acknowledgement, of sorts, that restaurant and bar workers were being asked to potentially put their health at risk and that their jobs had changed.
At the height of the pandemic, even as restaurant, bar, and delivery workers’ jobs changed, there was no supplemental hazard pay. Increased tipping could be seen as a sort of informal hazard pay, provided by individuals, the Cornell professor Mike Lynn tells the Times. Accordingly, he adds that tips’ decreasing is a “reasonable indication that perceptions are returning to normal.”
In other words, the workload hasn’t “returned to normal” for many in the hospitality industry . There’s a reason the most generous tippers, any one who has worked in a restaurant or bar will tell you, are people who have also worked in these businesses: They know how hard it is, how unforgiving and difficult some customers can be; that abuse and harassment from bosses, coworkers, and customers is rampant; and that these workers need to be rewarded more for their undervalued jobs.
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