…Researched and contributed by Jack Sylva for TDPel Media.
Kat Busch, a server and bottle girl from Texas, recently received criticism for confronting customers who don’t leave a tip.
In an interview with the Daily Star, Busch explained that the way the tipping system works in America makes it necessary for servers to rely on tips to earn a living wage.
She claims that servers in Texas are typically paid only $2 an hour and are also expected to “tip out” bussers and bartenders around 5% of the tab for each table.
As such, Busch argues that she has to “pay to work” if people don’t leave her a tip.
Busch’s Ethical Justification
Busch’s approach to confronting non-tippers is to ask them in a polite way if there is anything she could do to improve her service.
She believes that this is a fair approach, as customers are paying her directly, not her boss.
Busch considers a good tip to be around 20% of the total bill and says that even if someone gave her 15%, she would be okay with that, but she considers 20% to be the industry standard for the US.
When asked about the potential consequences of confronting customers, Busch said she thinks it’s unlikely that she would get fired for doing so.
However, she acknowledged that it might not be appropriate to do this in a corporate restaurant like Olive Garden, where policies may be more strict.
Criticism of the Tipping System
Some people who commented on Busch’s approach to confronting non-tippers argued that the tipping system in America is flawed and puts an unfair burden on customers.
One commenter asked why servers deserve a tip when other workers in the manufacturing industry do not receive tips for their work.
Others suggested that if servers are losing money on a table because of “tip outs,” it is an employer problem, not a customer problem.
Busch’s Response to Criticism
Busch acknowledged that people are not obligated to leave a tip and that she believes she must work to earn it.
She doesn’t think people should be forced to tip but believes she has the authority to ask why a customer chose not to tip her.
Busch argues that she earned her tips through hard work and doesn’t see any harm in asking for a tip or advice on how to improve her service.
In conclusion, Busch’s approach to confronting non-tippers raises interesting ethical questions about the tipping system in America and the obligation of customers to leave a tip.
While some may disagree with her approach, Busch believes that she earned her tips and is not afraid to ask for them.
Her experience highlights the challenges faced by servers in a system that relies heavily on tips to make ends meet.