Tipping

Tipping is a voluntary payment given to a service worker in addition to a bill or wage. Its norms and role in workers’ earnings vary across places and occupations.

Gratuity: A payment given voluntarily for a service, usually in addition to its stated price. This broader term includes tips and other voluntary service payments.
Tipping in the United States: The customs, laws, and labor practices governing tips in the United States. U.S. tipping norms became unusually widespread across service occupations.
Restaurant tipping: The practice of tipping restaurant workers, including servers and bartenders. Dining service is one of the most familiar settings for tipping.
Tipped minimum wage: A legally permitted wage floor for workers who receive tips, lower than the standard minimum wage in some jurisdictions. It makes workers’ earnings partly dependent on customer payments.
Tip pooling: A system in which workers combine tips and distribute them among a group. Pooling changes how tips are shared among staff.
Tipping in Europe: The varied customs and laws governing tips across European countries. European practices show that tipping norms are not universal.
Hotel tipping: The practice of giving tips to hotel workers such as porters and housekeeping staff. Hotels involve multiple service roles with different tipping customs.
Emotional labor: The management of feelings and emotional expression as part of paid work. Workers may perform friendliness partly to encourage tips.
Tip credit: A wage policy that lets employers count eligible tips toward a portion of the minimum wage. It links customers’ tips directly to employers’ wage obligations.
Restaurant: A business that prepares and serves food and drinks to customers. Restaurants are a major setting in which modern tipping customs developed.

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