The Food Chain To tip or not to tip?
8 snips
Nov 27, 2025 Debraj Day, a restaurateur with eateries in Kolkata and Dallas, dives into the intricate world of tipping cultures. He shares insights on India's no-tip policy, where wages are integrated into menu prices, contrasting it with the high expectations in the US, where servers often act as mini entrepreneurs relying on tips. Debraj discusses how tipping can lead to biases and judgments among servers, and he highlights innovative ways to distribute service charges fairly. It's a fascinating exploration of how culture shapes our dining experiences and expectations.
AI Snips
Chapters
Transcript
Episode notes
Service Charge Practice In Manchester
- At El Gato Negro in Manchester a 12.5% service charge is added to bills and split equally among staff. Staff say it's optional but almost never removed and tips still sometimes go directly to individuals.
No-Tip Policy In Kolkata
- Debraj Day describes tipping chaos in India where underreporting and mistrust led many restaurants to add service charges. He moved to an inclusive price and a no-tip policy, redistributing a fixed service percentage via a points system.
Tipping Underpins U.S. Server Wages
- In the US servers rely on tips because employers often pay a very low base wage and treat tips as part of pay. That system turns servers into 'mini entrepreneurs' who must sell service to earn livable incomes.