Bring Tipping Back
Isaak Koh
Give Singaporeans a chance to be gracious.
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The recent debate over tipping in restaurants in the Straits Times has revived the old arguments for and against the practice. The ten percent service charge was instituted by the authorities to ensure that service providers receive their due and to protect them from local patrons who, possibly due to ignorance, may neglect to tip adequately. Another major argument is that Singaporeans are too stingy and will choose to avoid tipping all together, thus depriving waiters of their gratuity.
So far, the debate has failed to touch on the psychological assumptions that form the basis of tipping. The discussion has consistently revolved around the possible negative consequences of reintroducing tipping back to Singapore and have completely avoided the positive effects of the practice. Those in favour of retaining the service charge have repeatedly pointed out the possible evils of tipping, conveniently forgetting to mention the only concrete benefit of the present system -- it guarantees a steady and predictable source of income for restaurant owners. The service charge, being collected by the cashier and not by the waiter who serves, can be controlled by the owner, and distributed according to his or her wishes. Indeed, some restaurant owners have admitted that the extra income no longer goes only to the waiters, but is dispensed among all the staff, including the none-service members. This is surely a distortion of the intention of the service charge. Some establishments even go so far as to distribute by seniority, thus benefitting the senior staff more than the junior employees (of which waiters form a substantial group).
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Tipping is a direct interaction between the server and the served. To earn a tip of the customary amount, a server must achieve a decent level of service. He or she is also encouraged to provide even better service, in the hope of receiving an above-average tip. On the other hand, a bad server will be consistently punished by small tips. Tipping restores the relationship that has been long absent in the Singaporean dining scene -- humanity. Eating out is supposed to be a fun and relaxing affair. Not only are you enjoying the company of your fellow diner, you are also experiencing good food and good service. It is high time to allow tipping in place of the service charge. Tipping declares boldly the power relations between the server and the served. I, the served, tip you, the server, thus you must serve me well for a customary tip.
It is clear that the present system encourages shoddy service and poor attitude among service staff. If a server provides bad service, he or she is not punished. If the server gives excellent service, he or she is not justly rewarded for his pains. The service charge encourages mediocrity, a trait that will constantly devalue the dining experience in Singapore. With tipping, the reward or the punishment comes almost instantaneously. More importantly, the power is wielded by the patron, as it should rightly be so. The service charge actually robs the restaurant patron of his basic right to adequate service.
There has been much talk on the issue of graciousness among Singaporeans. Honestly speaking, there simply is not much opportunity to be gracious on this island. Tipping is one of the ways. Let us show our capability to be gracious in a way that is close to our hearts -- our passion for food. Talk of Singaporeans being stingy is superfluous simply because it is an allegation and not based on any hard evidence. Singaporeans will tip, and tip bravely, if given the chance. Let waiters earn their keep, let the gratuity of the patrons line their pockets. There may be a few initial problems, but they will be temporary as the practice becomes widespread and then customary. It is peculiar that a country that prides itself on efficiency should ignore the efficiency of present service. Patrons presently have little recourse when experiencing bad service, and restaurant management does have the legal right to enforce the service charge. That, however, runs counter to the true spirit of service.
The server and the served should not see each other as enemies, but as companions in the experience of glorious food. The practice of tipping will not only raise the general level of service in Singapore, but also allow Singaporeans to match their affluence with generosity. The present service makes it all too easy to reduce the very human experience of dining to a distanced, impersonal and mechanised process. Patrons and waiters are human, and tipping will certainly add that touch of warmth to dining out.
