Hate it or love it, tipping remains one of those combative topics
for which we are far from coming to common agreement on. Its history dates back
to a practice adapted from Europeans, whose own history of tipping goes back to
at least 15th century England, when overnight guests would leave a
small gratuity for house servants. It was appreciated and subsequently carried
back by a class of travelling Americans. the rest, as they say, is history; you
know we Ugandans and trying out what we see in the movies!
Its popularity has not grown as quick in the Asian markets due to
cultural implications where it could even be considered rude. If you must tip
someone in Japan for example, the norm would be to give it in a white envelope,
and not just slip them cash.
In Uganda, most tipping situations involve car park security guards,
traffic policemen, high end restaurant waiting staff, hair stylists, and front
desk staff who have a say in how long you will remain in a queue.
Thanks to smart phone apps that will order you a driver, or
deliver a meal at your doorstep, with the simple click of a button, the tipping
culture is slowly beginning to catch on, but it is also admittedly becoming
more confusing than ever.
Fear not, for you are destined to transform into the tipping ‘top
banana’. By the time, you’re done with this piece, you will be equipped with
all the reasons for, against, common mistakes made, and even guiding tips to avoid
embarrassment.
Who Is Eligible For A Tip?
There’s no recognized criteria to follow when deciding if, whom,
and when to tip, it’s just one of those things at anybody’s discretion. The
common practice has however been, to tip those service providers who impress
you in some way or the other, waiter, delivery guy, uber driver, you name them!
Restaurant tipping procedure and behavior is the blurriest of them
all. The fairness of it to those who don’t get tipped but still offer a good
service, how much to tip, the powers of management to enforce rules on tips
collected, etc are all points of mix-up. As you may realize, its complexity
stems mostly from the number of parties involved. Compare that with a transaction
involving a car park guard whom you will hand 2,000/ Shs, before you drive off
from a night out; it’s a two-party transaction that leaves no room for
complication.
Many eating places have begun to pool all tips earned over a
certain period of time — say, a shift, or a week — in a big pot and then to
redistribute them to eligible employees according to some formula, whose
fairness and legality is a matter of contention.
This approach can be compared to the socialist policies of
countries like China and Denmark, and its proponents would say that it fosters
a spirit of teamwork instead of rivalry among staff; staff will back each other
up for the common goal of serving clients better. If backroom staff are also
considered when it comes to final distribution of tips, I am for this approach,
because they play a role in your satisfaction as a customer.
The alternative here would be, (not capitalism, silly!) a more laisses faire approach where staff are
left to take tips as additional income separate from their regular earning. Its
most obvious pro is the incentive for staff to provide better service,
-certainly above average, so that they can be eligible for that tip. You can’t escape
the rivalry and unhealthy competition that will crop up among staff. They might
also become selective with whom they prefer to serve, basing upon looks and
appearance.
Although not common here, paying a gratuity is another alternative
common in bars, clubs and other nightlife venues. For some, especially in the
more developed countries, a specific tip percentage is added to the total
amount billed and so, every time you order something, the tip is included
within.
Many would argue, and rightly so, that the culture of tipping has
given business owners the leeway to transfer unto the consumer the burden of
paying their employees. The more we tip, the less incentive we give business
owners to pay a fair wage to their workers. What happened to the good old
fashioned model where I pay for a product or service, and business owners pay
their employees, end of transaction!
Some Of The Unspoken Rules
o
Give what you can afford. Don’t go out of
your way, remember that your tip is simply your way of appreciating a great
service. And besides, the assumption here is that you have already paid the
charge for whatever you have consumed, so the tip wasn’t even expected.
o
If you simply can’t afford it, but still feel
indebted to show extra appreciation for the service, you can simply verbalize
your appreciation. A simple, “thank you for the wonderful service”, would do.
o
Positive rating. Uber says “there’s no need
to tip” and, accordingly, there is no way to do so via the app. However, a positive
rating is as good as a tip for an uber driver as it will raise their
popularity, hence more business.
o
Don’t brag. If you’re going to tip, no one’s
stopping you, but don’t do it to impress your date, or whatever company you
have. It has become common practice to fold paper notes in one’s hand for the exchange
to occur during a handshake, especially when dealing with law enforcement officers.
o
Always be mindful of the effort put in by the
service provide. Your tip to the booda’
guy on an ordinary day for example, should not be the same as what you would tip
him on a rainy day. If he has had to put in an extra effort to get you a good
deal, or save you from incurring a loss, show your appreciation for that.
o
Your tip should reflect the kind of service
you have received. Was the service poor, exemplary, lacking in any way, say so
with your tip. If you feel incensed to do so, go ahead and air your grievances
to the concerned service provider.
Have you
ever been stranded with a flat tyre or you needed to have your car jump-started
because of a cold battery, whoever helped you out of such a predicament was
right to demand payment if you hesitated to tip them.
Some Tips For Those On The Receiving End Of
Thing;
o
Be the opposite gender of your customer.
Agree among yourselves to attend to opposite gender clients, the laws of
attraction will win you some sympathy.
o
Try to present yourself as attractively as
possible, there’s no damage in a slight layer of makeup with clean and attractive
clothing.
o
Endeavor to be the client’s first point of
reference, right from the moment it becomes apparent that they might be in need
of service. Try walking into a café javas restaurant to see what I’m talking
about.
o
Introduce yourself by name to the client. no
need for all names though, that’s just creepy.
o
If the client seems unsure about the service,
or what to order, offer them some advice, from your personal point of view.
o
Take whatever you’re given. Different people have
different tipping ability, and they certainly place varying levels of value to
your service. A tourist from the first world, who has grown accustomed to their
home country’s service levels might find your level of service wanting. Their
meager tip offering might simply be a show of discontent.
o
NEVER ASK
FOR A TIP. There’s a reason why this is stated in bold. Security guard,
restaurant waiter, waitress, bar man, ushering staff, whatever service you
provide, the assumption is that you are getting paid and any appreciative tips
are at the discretion of the giver.
To cap it all, a tip should be a rare exception for an exemplary
job well done or an effort above and beyond the normal call of duty.
Here’s something to try; write a note of appreciation and send it
to the service provider’s employer/ boss, let them know that you appreciated
the service that was offered to you, and will definitely be coming back, make
sure to share the note with the employee. That that should have a similar, or
even bigger significance to them than cash would.
