We explore the varying opinions around tipping and whether or not it should be expected from coffee customers.
BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE
Featured photo via Unsplash
I’ve worked as a barista on and off for the past eight years, and in my opinion, one of my greatest feelings as a coffee worker is the feeling of getting your weekly tips—pretty much on par with the feeling of dialing in a great shot of espresso or pouring some impressive latte art.
While tipping is the norm here in Los Angeles, the norms and expectations around it vary from place to place, and the topic is still of great debate amongst coffee workers and customers alike. In this article series, we’ll explore the various conversations surrounding tipping culture—particularly in the United States—and weigh a variety of opinions in the hopes of better understanding how we can promote livable wages for baristas, whether through tipping or not.
Opinion 1: Baristas’ livings are dependent on tips—therefore, customers should always tip.
Ask anyone working in the food and service industry, and most will agree: Service workers simply aren’t paid enough. In the United States, for example, the federal minimum wage hasn’t risen since 2009, and, when adjusted for inflation, the minimum wage has actually decreased by 26% from then to now. Because of that, many of today’s minimum wage workers are forced to work long hours or multiple jobs just to meet their basic needs—and tips are more crucial to them than ever before.
Some people reason that minimum wage can stay low because minimum wage jobs should be for young adults just looking to make some extra cash and shouldn’t be seen as permanent careers. However, this report by WorkRise Network shows that “low wage workers” (minimum wage or slightly above) make up a solid portion of the United States’ entire workforce—25%, to be exact—and the average age of a low-wage worker is 35 years old. With half of low-wage workers in the United States being 35 and older, most are paying for rent, health insurance, utilities, and other big bills—which means their wages before tips aren’t going to cut it.
Rewarding Skill
To add to the argument, Barista Magazine reader Shelbi Parker refutes the common idea that service workers are “unskilled”: “All labor is skilled labor. Tip or don’t tip, but don’t let the argument of ‘it’s not that hard’ be your deciding factor,” Shelbi states. “Not everyone can be a cashier or barista or baker. I’ve done this job long enough to know that.”
“Tipping in cafés is such a tricky topic, but if you can afford to, do it,” adds Dichotomy Coffee’s Danielle Sanchez, who has worked in the coffee industry in Waco, Texas, for the past five years as both a barista and manager. “Overall the system needs to change, but until then, I’ve found that service industry people take care of each other—and if the mentality (was) that many people use tips to survive—I think there would be more kindness and compassion around this topic.”
“I’m a barista, and when I go to other shops, I always, always, always tip at least a dollar, no matter what I get,” states Barista Magazine reader Adriane Colman, who lives in Wilmington, Del., and has worked in the coffee industry for seven years. “You know most of the workers make minimum wage, and it’s hard work (dealing) with a huge range of personalities. It’s emotionally and physically demanding, and (customers) rely on (coffee) shops to be able to go about their day. They should tip like it!”
Seeing Baristas as ’Essential Workers’
As Adriane pointed out, fostering greater willingness to tip baristas means shifting people’s perceptions of the barista role and helping customers view their baristas as skilled, highly trained essential workers deserving of higher wages. Oftentimes, people will order a coffee drink without stopping to think about all of the prep work and education that goes into making it—never mind all of the physical labor needed just to maintain a café and keep it clean and presentable.
But still … should the responsibility of giving baristas livable wages fall on the customer? Stay tuned for part two of this article series, where we’ll talk to those advocating for tip-free cafés and why they think setting up gratuity-free structures—and instead finding ways to raise hourly wages—will be the most lasting solution for baristas and café-goers alike.
ABOUT THE AUTHOR
Emily Joy Meneses (she/they) is a writer and musician based in Los Angeles. Her hobbies include foraging, cortados, vintage synths, and connecting with her Filipino roots through music, art, food, and beverage.
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