In the United States, tipping isn’t just a courtesy—it’s a core part of restaurant culture. Unlike in many other countries, American servers rely heavily on tips to make a living, often earning a base wage far below the standard minimum. Like it or not, tipping is baked into the dining experience.
But while the custom is clear, the amount people choose to tip varies wildly. Some diners stick to the standard 18–20%, while others tip less—or nothing at all—based on their food or service. And some just don’t see tipping as their responsibility.
One frustrated server took to TikTok to vent about the growing trend of what he calls “bad tippers.” His rant? If you’re tipping less than 20%, especially on a hefty bill, you’re not being generous—you’re being disrespectful.
“$5 or $10 might’ve been okay in 2005,” he snapped, “but leaving that on a $200 check? That’s not cute anymore.” The server even offered a simple math trick to help viewers calculate a proper 20% tip—just in case anyone needed a refresher.
His message struck a nerve online, reigniting the ever-heated debate: Is tipping culture out of control, or are too many customers just skimping on basic courtesy?
One commenter wrote, “We always tip 20%, but this video rubbed me the wrong way. It’s what I WANT to give, not what I HAVE to.” Another echoed a common sentiment: “I’m so tired of servers being soooo entitled. INFLATION AFFECTS US ALL.”
Critics pushed back hard on the idea that a 20% tip should be a given. “I tip when the food is good and the service is above and beyond,” someone else added. “You’re not entitled to a 20% tip. If you don’t like that, find another job.”
One particularly pointed comment challenged the logic of tipping percentages at all: “A $50 plate versus an $8 plate isn’t more work for you.” The server responded, claiming that higher tabs usually involve more items, and therefore, more work.
But many viewers weren’t convinced. The overwhelming reaction? Tipping culture has gone too far. As one person put it plainly: “A tip should be appreciated no matter the amount.”
This reignited a familiar debate:
- Should tips be expected, or earned?
- Is it fair for servers to rely on customer generosity rather than a stable paycheck?
- Would the system be better if restaurants simply paid their workers more?
It’s a conversation that doesn’t seem to be going away anytime soon—and everyone has a different answer.