As a server, I experience a unique compensation system – I work for tips! Tipping culture in the U.S. is a hot topic. Many argue that employers should provide servers with a living wage, rather than forcing servers to rely on the customers’ generosity to survive. Others say tipping culture has gone too far, with the dreaded, difficult, awkward to skip, tip screen asking for 15%, 20%, even 30% popping up at every cafe and bakery.
As a server, I undoubtedly alter my behaviour to earn more tips. When I first started serving at age 16, I was shy and soft-spoken. I quickly found that the customers I was serving would tip more if I engaged in conversation, told a few jokes and made recommendations about the menu. I am still naturally more of an introvert, but at work, I am a chatty Cathy.
Like at any job, I try to maximize the amount I earn. This can mean upselling more expensive items to increase the total bill, catering to strange food requests with grace, engaging in long discussions about beer and wine, dealing with difficult customers and doing it all with a smile.
I have also found that appearance plays a part in earning tips. Wearing makeup, having a nice hairstyle and outfit can be the difference between making $50 in tips in a night, or $200+. Although this element of the hospitality industry can often feel vapid, the money sure doesn’t!
In summary, compensation in the form of tips has a huge impact on my behaviour at work. I alter my social interactions and the way I present for the extrinsic reward of tips (Lecture 1: Introduction to Compensation).