Tipping in restaurants, did you know that you may be doing it wrong?

Tipping. Where did that crazy custom come from and why do we do it?  

            Chances are, when you go out to eat, you let the various “hospitalitarians” that are a part of that experience serve you first.  Then of course you leave a gracious (or not so gracious) little extra in appreciation for those services rendered.  In other words, you leave a tip to say “hey, thanks.”


Welcome to the First Timer’s Guide to Tipping.  

            The art of “Tipping” actually started back in the 16th century as the verb tip meaning “to give unexpectedly.”  TIP has also been referred to as an acronym meaning, “To Insure Promptness.”  Which would be great, except for the fact that “insure” is actually “ensure,” and so if we are to believe this, we would be in gross grammatical error . . . Which works for me, why? 

            I like to think that I am going to get better service if I give a server a $100 dollar bill before the meal than after.  Crazy I know.  

            What can I say?  After serving a few people over the last few years, I personally am more apt to give special and closer attention to someone who ponies-up-the-dough beforehand (because I know how much the service is worth to them) than if I have to guess (and possibly be disappointed after giving stellar service and receiving less than adequate compensation).

            So whether you choose “to insure promptness,” or “to give unexpectedly,” (and stick with the standard), don’t worry, because no matter what you decide . . . You’re right.                  

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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