"What I oppose is the tip becoming something expected -- that’s the moment it stops being generosity and becomes arithmetic. It ceases to be something you give and becomes something you owe." That sums it up perfectly, my friend.
Re blue crabs: and here on the US east coast, crab populations are declining! We recently pad $90 for 10 cleaned (raw) crabs. They are a popular summer food, and have become scarce. Italian-Americans use them whole, cooked in a in red sauce that goes over spaghetti. (Then you pick the crabs while chatting and drinking wine) Delicious! I'm sure the resourceful Italians will soon start eating them by the ton.
While there are no two opinions on the tipping practices coming from the US, I would like to praise this unique Italian ability to make a feast out of any disaster. I see more and more food offers with crab and they are all tasty. A good way to go.
Well, I have to admit, I had no idea the crabs were THAT blue! Nothing subtle about that. Seeing one of those on my plate would really freak me out a bit. We should line the National Reflecting Pool with those things. As always, such a perceptive and creative take on this subject. It’s hard for me to imagine that anyone in the US is actually happy about what tipping has evolved into post-Covid. As you said, no need for Europe to go down this road— we’ve seen where it leads.
Came to say same as above. Our blue crab population is declining primarily due to climate change and overfishing. We love blue crab, steamed whole with old bay seasoning ( and lots of cold beer) or crabs and spaghetti in red sauce.( cold white wine) “picking crabs “ is a cherished summer activity here. Growing up we were sent out with a sweet uncle to “go crabbing” after catching enough we would bring the haul home where my grandmother and aunt would clean them and drop them into a spicy red sauce. The best!
Because the blue crab is native they co exist with the native clams . “Steamers “ are another summer eating activity here. We go to the market where the clammers bring in them in daily . Eaten on their own or a la vongole.
The new expectation for tipping was frequent on my last trip to Rome. Not at all in Puglia.
I haven't seen those screens yet, but noted. I take cash when I go out because I do like to leave a cash tip of like €5 for the table. I started taking cash when I go out in the USA because of the screens. In California sometimes they start at 25%!!! And you are right, I shouldn't be the one paying your employee's wages.
We rarely eat out in the U.S. which is how we save money to fund annual trips to Italy. Part of it is the expectation of a 20% (or more) tip, the stupid prices for mediocre at best wine, and of course the quality of the food. My husband and I both worked in the food industry and, when warrented, will tip 20%, however, even in the U.S. it has gotten out of hand, really to the ridiculous point. I should tip at the counter when I am picking up my to go order???? We round up in Italy, or leave the extra change at a bar counter. We round up when paying a taxi IF the driver has assisted with luggage and engages in conversation. (I speak Italian so many do). We leave euro 5 at a hotel if we have stayed 4 days or more. If we are ever asked for a tip in Italy we will not tip and most likely not return to that restaurant. We crossed a lovely eatery off our list of favorites years ago when they became very popular (thank you internet) and the manager put the Conto down on our table before dessert and before we asked for it.! Che maleducato!!
"What I oppose is the tip becoming something expected -- that’s the moment it stops being generosity and becomes arithmetic. It ceases to be something you give and becomes something you owe." That sums it up perfectly, my friend.
Re blue crabs: and here on the US east coast, crab populations are declining! We recently pad $90 for 10 cleaned (raw) crabs. They are a popular summer food, and have become scarce. Italian-Americans use them whole, cooked in a in red sauce that goes over spaghetti. (Then you pick the crabs while chatting and drinking wine) Delicious! I'm sure the resourceful Italians will soon start eating them by the ton.
Tipping becoming an expectation also enables (further) exploitation of workers by bosses; see “tipped wages” in the US
Great write up!
While there are no two opinions on the tipping practices coming from the US, I would like to praise this unique Italian ability to make a feast out of any disaster. I see more and more food offers with crab and they are all tasty. A good way to go.
Well, I have to admit, I had no idea the crabs were THAT blue! Nothing subtle about that. Seeing one of those on my plate would really freak me out a bit. We should line the National Reflecting Pool with those things. As always, such a perceptive and creative take on this subject. It’s hard for me to imagine that anyone in the US is actually happy about what tipping has evolved into post-Covid. As you said, no need for Europe to go down this road— we’ve seen where it leads.
And it prices locals out. Locals who earn similar wages to the hospitality staff can't then be expected to tip because of American tipping culture.
Came to say same as above. Our blue crab population is declining primarily due to climate change and overfishing. We love blue crab, steamed whole with old bay seasoning ( and lots of cold beer) or crabs and spaghetti in red sauce.( cold white wine) “picking crabs “ is a cherished summer activity here. Growing up we were sent out with a sweet uncle to “go crabbing” after catching enough we would bring the haul home where my grandmother and aunt would clean them and drop them into a spicy red sauce. The best!
Because the blue crab is native they co exist with the native clams . “Steamers “ are another summer eating activity here. We go to the market where the clammers bring in them in daily . Eaten on their own or a la vongole.
The new expectation for tipping was frequent on my last trip to Rome. Not at all in Puglia.
I haven't seen those screens yet, but noted. I take cash when I go out because I do like to leave a cash tip of like €5 for the table. I started taking cash when I go out in the USA because of the screens. In California sometimes they start at 25%!!! And you are right, I shouldn't be the one paying your employee's wages.
We rarely eat out in the U.S. which is how we save money to fund annual trips to Italy. Part of it is the expectation of a 20% (or more) tip, the stupid prices for mediocre at best wine, and of course the quality of the food. My husband and I both worked in the food industry and, when warrented, will tip 20%, however, even in the U.S. it has gotten out of hand, really to the ridiculous point. I should tip at the counter when I am picking up my to go order???? We round up in Italy, or leave the extra change at a bar counter. We round up when paying a taxi IF the driver has assisted with luggage and engages in conversation. (I speak Italian so many do). We leave euro 5 at a hotel if we have stayed 4 days or more. If we are ever asked for a tip in Italy we will not tip and most likely not return to that restaurant. We crossed a lovely eatery off our list of favorites years ago when they became very popular (thank you internet) and the manager put the Conto down on our table before dessert and before we asked for it.! Che maleducato!!