When Did 20% Become the Minimum Tip?

Has “Guilt Tipping” Changed Consumer Behavior?

A colleague and I recently found ourselves debating a simple question: When did 20% become the minimum expected tip?

Neither of us is against tipping, but the standard seemed to move from 15% to 18% and then to 20% without any formal change.

In our latest article, we look at the differences between full-service and counter-service tipping, the influence of digital payment screens, rising menu prices and whether “guilt tipping” is changing consumer behavior.

What interests me most is how quickly this social norm changed—and what it could mean for dining out..

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As a research-based management consulting firm specializing in foodservice, we know the business inside and out. Our analysts' experience spans decades across the entire food and beverage industry. We are veteran thought leaders who have worked for big-name firms. In contrast to larger companies, Foodservice IP is fresh and agile. We are committed to excellence and the highest standards — taking the time to understand a client’s business before, during, and after the engagement. The result? Implications and recommendations that are relevant, measurable, and on target with your business needs. Learn more at foodserviceip.com.

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