Start with context
Tip fatigue often comes from seeing prompts at every counter. Decide based on context: made‑to‑order drinks or table service usually merit something; sealed retail goods often don’t.
Read for built-in fees
Some venues add a service fee or admin fee. If it covers staff wages, a small or zero tip can be reasonable. If it’s for “credit card processing,” tip as you normally would.
Set your own defaults
- Table service: 18–20% when service meets expectations.
- Counter/quick serve: 10-15% for made-to-order; $0-$1 for simple retail.
- Delivery: $3-$6 depending on distance/weather; more for large orders.
Choose custom amounts confidently
If the suggested buttons feel high, use a custom line (e.g., 12-15%) rather than skipping entirely. Consistency beats guesswork.
Keep cash as an option
Small bills help when splitting checks or when you want to ensure staff receive the full amount without pooling or processing fees.
Three signals to slow down and read the fine print
- “Service fee” plus a separate tip line.
- Automatic gratuity for large parties.
- A line noting “staff are paid a living wage,” which may reduce tipping pressure.
