Server reveals the most common ways people avoid tipping – plus surprising locals always tip

A UK server has revealed the cheap ways restaurant patrons avoid tipping.

With 10 years in the industry, the waitress, who goes by the stage name Sophia Jenson, has encountered many types of customers, including heavy hitters, high-maintenance diners and penny pinchers.

And despite the array of customers he’s dealt with, the server remains hospitable to all the guests he has to serve—assuming they’ll tip him hard, of course.

Unfortunately, this is not always the end result with cheap skates.

She revealed in a Daily Mail essay that when the dining experience is over, some customers will ask for the service charge to be waived, then pay in cash so they don’t have enough money for a tip and to claim that they had bad service. or dramatically rummage through their bag for spare change before giving up.

“I’ve lost count of the number of times someone has asked for the service charge to be removed from the bill because they prefer to pay it in cash, but then they realize – what a surprise! “They don’t have any on them,” Jenson said.

That doesn’t mean every unpleasant customer drowns it out.

She recalled a recent instance when a restaurant left her $500 in cash after an unpleasant interaction. The not-so-gentleman came across as “arrogant” and “rude” as he drank two glasses of vodka – but he appreciated her service so much that he gave her far more than the asking price.

His actual bill, including a service charge, was about a 10th of what was left.

Perhaps surprisingly, at least domestically, Jenson also praised a distinct nation for his diners.

“There is one brand of customer that always gives advice: Americans. Even if things go wrong, it’s so culturally ingrained in them that I’ve never known anyone leave without a tip,” the waitress told the Daily Mail.

Jenson’s statement comes as Americans grow weary of the relentless tipping culture here, with “tipping rage” and “tipping guilt” taking hold at takeaways — and an explosion of “tipflation” hitting restaurants and other businesses.

However, similar practices are making their way to Europe, The Post reported in July.

Jenson is used to wild tips avoidance tactics; however, due to a recent UK law change, waiters are not so dependent on collecting tips from every table they serve, because they are entitled to the full tips that customers now give vs. their separation.

Former Tory MP Dean Russell recently introduced the Employment (Distribution of Tipping) Act, which requires tipping to require employers to pass on all tips, gratuities and service charges to workers without deduction.

“It’s only right that the hardworking staff who provide great service should be the ones who benefit from the advice given to them by customers,” Russell told the Watford Observer earlier this month.

The new law, effective Oct. 1, has allowed many servers to get a raise from their usual $17.55 an hour.

“We understand how expensive life is these days, but if you’ve ordered the most expensive dishes, smoked weed, and run us around all night, we can’t help but feel you owe us a tip,” the waiter concluded. . .