A Guide To Tipping When You’ve Spent All Your Money On The Actual Meal

While tipping in America can be a mathematical minefield, at least you kind of know what to expect. But in Australia, the lack of clear rules about tipping can leave people swimming in anxious sweat come bill time at a swank establishment. So, what are you supposed to do – and should we even bother?

A quick survey of the PEDESTRIAN.TV team offered no consensus. Thanks guys. Some round up to the nearest $10, some add 10%, while some only do if they’re on a big table, meaning everyone can pitch in a few stray coins. Whatever the stance, everyone’s a little cold to the idea, citing a lack of transparency around where the money goes.

Unfortunately, you’re just going to have to trust that a restaurant isn’t pocketing tips. According to the United Voice Hospitality Union, the best thing to do is tip in cash, rather than card. That way it’s more likely to be divvied up on the night.

But really, the biggest hesitation around tipping stems from the idea that since our hospo workers don’t rely on it the same way an American waiter earning $2.13 an hour does, it’s just not necessary. 

And yes, it’s definitely true to some extent – there’s no need to tip, the same way there’s no need to say thank you to cashiers or call your grandparents every now and then. But it’s certainly nice.

“No one [in Aus] should rely on tips, because of award wages,” says Jess Ho, owner of Smalls bar in Melbourne. “Though it’s not a particularly liveable wage in Melbourne. But mostly, tipping is seen as a bonus, but one that can make the job worth it – all those late hours and dealing with, frankly, a lot of bullshit.”

That award, btw, sets a hourly wage of $18.21, which at full-time is $692.10 a week. And while you might think that fine-diners aren’t skimping on pay rates, it’s an open secret that most fancy restaurants have incredibly high overheads, which is why so many high-profile Sydney restaurants closed last year. While staff might get paid more, they’re not getting paid that much more. So no, it’s not necessary, but it’s appreciated. 

“I don’t treat tipping as expected: it’s not part of our culture,” says Nikki Friedli of Adelaide restaurant Africola. “We really appreciate it, its a really lovely thing to do, [especially] if someone’s gone out of their way to make your evening really special… it’s a sign of respect I suppose. but don’t break a sweat if you’re not tipping for every meal.

Anna Riou-Lebret, the floor manager at Melbourne restaurant Atlas Dining, equates it to a pat on the back.

“I think it’s really regarding the service,” says Anna. “For example, it doesn’t matter if its a café or an Indian or Thai place on the corner or a fine-diner: if I see someone in front of me, a waiter providing a real service and care, then I tip.”

Anna and Nikki both go with a general 10% rule, fyi. Jess reckons that’s the bare minimum, and personally considers tipping to be mandatory – “As a rule, if I can’t afford to tip, I don’t go out,” she says. Your mileage may vary, and anecdotally, a lot of people don’t tip.

Anna guesses that 3 in 5 tables leave nothing, while at Smalls, Jess says people don’t tend to tip bartenders unless they’re already spending on signature drinks or cocktails. At Africola, people that do tip usually leave their change or just round up. Which is fine – it’s not great, but it’s not bad. It’s fine. Oddly, a lack of tip is only really notable when the table has really overdone it with the compliments.

“It’s a bit weird,” says Anna. “Some people say they have an amazing time AND they really enjoying it AND they’ll be back again, but they don’t leave a tip, which is really confusing.”

They get it – you might just not have the money, and that’s cool. But buttering them up with loads of compliments is a bit of an accidental tease. The other thing that’s weird? When people are complete dicks yet leave a tip.

“At the end of the day, I don’t care if you leave a massive tip,” says Jess. “I’d prefer to not be treated like an animal. A tip doesn’t make up for being an arsehole.”

Money is nice, but not being a dickhead is nicer. Funny that. Pay what you can, and just be friendly – pretty simple, hey?