At a cafe in Saskatoon, customers are not expected to leave tips. Out of Order Coffee operates as a “living wage” establishment, where employees are paid fair wages that do not rely on gratuities. Annette Stebner, a patron, appreciates this approach as it ensures the well-being of the staff and encourages repeat visits.
The co-owner of Out of Order Coffee, Matthew Horning, expressed his weariness with the current tipping culture, emphasizing the desire to alleviate customers from the pressure of deciding tip amounts. Horning believes tipping has become obligatory, irrespective of the quality of service received, leading to discomfort among patrons.
Horning aims to address the issue of underpaid workers by eliminating the tipping system and potentially adjusting menu prices to support fair wages. Instead of tipping, he encourages customers to show generosity in other ways, such as buying coffee for others or supporting charitable causes.
A survey indicates that Canadians are tipping less due to the expanding expectations of tipping in various establishments, causing confusion among consumers. The increasing minimum tip suggestions, sometimes up to 20 percent, are contributing to what experts refer to as “tip fatigue,” leading to a reevaluation of tipping norms.
According to Michael von Massow, a food economist, the tipping culture in North America differs from Europe, where service professions are compensated better. He highlighted the unfairness of relying on tips to supplement inadequate wages and the biases that can arise based on appearance or demographics.
While resistance to a no-tipping policy may come from staff, Massow believes that evolving towards a system like Out of Order Coffee’s can be successful in the long run. He anticipates a gradual shift away from tipping practices over the next few decades, ultimately ensuring fair wages for all workers.
