Service charges used to be a matter of choice, but now consumers feel obliged to pay them for even a cup of coffee. How do we navigate this minefield and who is really profiting?
In a London pub, Greg Double was brutally confronted with the reality of Britain’s evolving tipping culture. “I was annoyed about the pint being eight quid, but then when you put service on top, it’s absolutely criminal,” he says. In the past, you might have told the bar staff to keep the change or have a “drink” on you, but since when did we routinely tip in pubs? Or coffee shops? Or, worst of all, at self-service machines? Tip creep is happening.
Tipping was awkward enough in the UK when the general rule was 10% at a restaurant, plus anxiety about whether you should tip the hairdresser, babysitter or food-delivery driver. Now, with tipping suggested ever more frequently, US-style, it has become a minefield to Britons. The amounts edge higher – in fancier London restaurants, a 15% service charge is relatively commonplace. And it’s often asked for – in coffee shops for example, when you pay – before any service is delivered.
