Why ‘out of control’ tipping persists – for now
Alex Ellsworth planned for a special night out in San Francisco with his boyfriend. The restaurant he chose was a splurge, but the self-proclaimed foodie decided it was worth it. With a $70-per-person prix fixe meal, he thought he could control the budget – they refrained from ordering drinks and were careful about other add-ons.
Then the check came: In addition to tax, the restaurant tacked on a 20% service fee, plus 5% that goes toward health care for uninsured city residents. But with a tip section still on the receipt, Mr. Ellsworth felt compelled to tip. “I really felt sadness and regret as I filled in the receipt with a tip that was equivalent to my weekly food budget,” he says. He spent $100 more than he’d expected.
His experience is not unique. Surcharges have become common in restaurants, even with gratuities still expected. Electronics have also made
