During periods of pandemic-induced lockdowns in Canada, some social norms fell away as people spent more of their time at home with their roommates or immediate family.
One of these norms was tipping for food in restaurants. With restaurant dining rooms closed for months at a time and patios largely inaccessible during the winter months, dining out has become a relic of the pre-pandemic world.
Now that restaurants across the country have reopened for indoor dining, some Canadians may be wondering if public tipping rules have changed in the past two to three years. For example, data from Restaurants Canada shows that Canadians are tipping a higher percentage of their bills toward restaurants than before the pandemic.
To help clarify the latest rules of engagement, Julie Blaise Comeau, Chief Etiquette Officer at etiquettejulie.com, offers some helpful tips.
IS Tipping MANDATORY IN RESTAURANTS?
While tipping in restaurants isn’t common in some parts of the world, such as across Europe, Blaise Comeau said it’s an established cultural practice in Canada and part of the informal social contract that people here live together. This is not a legal requirement, but it is a practice that service sector workers rely on for part of their income.
“It’s a collective agreement that everybody in this society makes or recognizes,” Blaise Comeau said in a telephone interview with CTVNews.ca on Friday. “It’s expected to the point where even the federal government will tax these people on what they perceive to be this tip compensation, so that should be very clear.”
According to current social norms, Blaise Comeau said leaving the restaurant without leaving a tip for your server would be a big mistake.
“Even if the service wasn’t good, there’s still this convention of this custom of tipping. You can certainly tip less and then make sure you mention why,” she said.
“There are people who choose not to tip anymore, and I think that means not recognizing the society you’re in… and forgetting that you’re a citizen. That element of collectivity, that element of society, that’s etiquette. Etiquette evolves with time.”
WHAT SHOULD A STANDARD TIP BE?
Blaise Comeau said the standard restaurant tip in Canada is between 15 and 18 percent of the bill before tax. She said 15 percent is appropriate in most cases. However, anyone who wants to build a good relationship with an establishment—for example, someone who frequently holds business meetings there—may want to give a higher amount. Likewise, exceptional service may merit a higher tip.
Even if the service is insufficient, Blaise Comeau said, guests should still tip.
“When the service is not appropriate, when the service is not good, there should still be payment because you were served,” she said. “You can go down to maybe 10 percent. But the most important thing is to mention it to a manager, because if they don’t know, they can’t fix it.”
WHAT IF A DEBIT MACHINE ASKED FOR A HIGHER TIP?
Blais Comeau said a growing number of restaurants across the country are programming their debit machines to offer tip percentages that are above the standard 15 to 18 percent. She said people should tip more if they want, but it’s not a requirement.
“Don’t be intimidated by the offer of 20 to 25 percent on the machine,” she said. “There’s always that option where you can customize it, customize it and put in 15 percent.”
SHOULD I TIP FOR A HAIRSTYLE OR OTHER PERSONAL SERVICE?
Blaise Comeau said it is common to tip for services such as haircuts, manicures, pedicures and taxis, though not to the same extent as in restaurants.
“It’s usually about 10 percent for all these services,” she said.
She warned that it is not appropriate to offer a gratuity for any treatment prescribed by a doctor or for which the person providing the service may be subject to a code of ethics. The same applies to tipping teachers, coaches, health workers and anyone for whom a cash tip could be considered a bribe.
ARE THERE RULES FOR RESTAURANTS?
Tipping etiquette goes both ways, and Blaise Comeau said restaurant staff should never intimidate customers into tipping, nor should they reprimand them for not leaving an appropriate tip.
She also thinks it’s a mistake when restaurants put labels like “good,” “great” and “excellent” on certain tipping percentages at a debit terminal.
“The first time I was presented with a terminal with (the words) ‘wow’ and ‘super,’ I was like, ‘Oh my God. I’m a grown woman,” she said. “I came to the restaurant with the understanding that I should tip, but I certainly don’t want to be led the extra way.”
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