Evolving Dynamics of Tipping Culture in Upscale Restaurants

Traditionally, we think of a tip as an acknowledgement of a job well done, usually by someone who performs a service for us. It's become impolite not to tip, of course, but until recently the standards were still mostly understood. Then society began to go cashless...

Over the past few years, tipping has crept into far more transactions than it had previously. Now businesses don't need to rely on tradition, they can simply add a tip prompt to their transaction machines, and presto! Tip creep. This creates confusion, and often resentment, when being asked to tip for handing over some goods across a counter, or ringing up groceries. And it's not the workers' fault—but they're caught in the middle.

So where did tip creep come from? How much and when should you tip now, and what are the forces at work behind this dynamic?

GUEST: Corey Mintz, food reporter, author of The Next Supper

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