Japan has many wonderful things. Out of many one thing I came across while in Japan is that tipping is not accepted in Japan. But in Sri Lanka it was the other side of the coin and we were requested to give a tip. But in most of the high-end cafes, the tip is added as a service charge most of the time.
However, with Sri Lankan’s usual experience of tipping, the Japanese “No tip” theory attracted me.
But most of the countries including Sri Lanka practice the “tip thing”.
My honest question to this readers’ club is, ”Am supposed to tip at the restaurant where I just tell them, what I need, and they offer no other service except just putting things in the paper bag and giving them back?” This question was raised by one of my foreign friends originally, while we were in a deep talk.
There is no reserved waiter there for you, and no wait for waiter. You are having a direct deal there. A simple transaction is going there, Replied some other friend. However to be Perfectly honest, you can’t be pretty sure where your tip goes most of the time. Do people back at the counter receive it all the time? we don’t know. If you need to pay your sincere tribute to the particular waiter who was serving you, you can directly “tip” them.
I had practiced the same theory she explained “tipping them directly” while I was in Sri Lanka, I did this all because I did not want to be seen as rude for not tipping. Because he or she served me, for my thirst and hunger. I am glad for his kindness.
By tipping, you help some under-waged community. This tipping is a great supplement to their income most of the time. In Sri Lanka, I have heard some people who earn a considerable portion from “tips” other than their monthly income. In that sense, you are helping to feed a few more mouths. Kudos!!
“Tipping” sometimes encourages a friendly environment. When waiters come to know that their tip depends on the service they offer, they are more likely to engage with the customers.
Apart from all the pros, I came up with one significant con on “tipping”, we are tipping with good faith indeed. But this can create an environment where restaurant owners are not sensitive over their salary hike. The ultimate fruit of this is “exploitation”.
Everything has two sides.
I love to hear from you. How do you practice the “tipping” thing? How do you feel about that?
