Last week I checked in curbside at Virgin Airlines and the baggage checker refused a tip. A few nights later, I presented a tip to a valet parker at the Grand Reunion Resort in Orlando and he also refused the gratuity. Twice in one week? Could it be a trend?
Just when I was wondering if the tide was changing, I was hit with the polar opposite experience. I added a 20% tip to my restaurant check and left the restaurant. A few days later, I went back to the same restaurant. As I was about to leave a tip on the check, I noticed that the restaurant had already added the service charge. I went back and re-checked the bill from the previous visit and sure enough the service charge had been added. The waiter had conveniently forgotten to mention it after I added an additional 20%. I was disheartened enough to call the restaurant and have them remove the extra 20% from the bill. They were understanding and did let me know that the service charge policy was posted on the menu.
I guess trying to make sense of it all is actually rather nonsensical. Tipping has long ago lost its original meaning—to insure promptness and personalized service—and taken on a sense of obligation, guilt and confusion. I love to tip for great service, and always tell people to tip concierges, especially when they design an experience for you or assist you in making your trip special. I always add a 20 % gratuity to meals, and habitually pay the doorman, bellman and valet parker for doing their job. Even I find it confusing and wish a tip actually meant “Thank you, I appreciate the great service” and “I am happy to offer this gratuity as a show of appreciation,” as opposed to something I should or I have to do.