Have Your Say: Tipping in Singapore – Are Singaporeans ready?
This morning I came across a news article that I found rather interesting. Apparently, a few restaurants in Singapore have made the bold move of abolishing all service charges and are encouraging diners to tip any amount they want if they are satisfied.
For as long as I can remember, most restaurants here levy a mandatory 10% service charge whether the service is good, bad or nonexistent. Tipping has been virtually unheard of until this group of restaurants started practicing it.
Photo by Getty Images
So, are Singaporeans tipping? One of the restaurants with the tipping policy admits that the amount it receives in tips is “paltry” even in a good month. On the flip side, another restaurateur maintains that tipping is the way to go. What do you think?
Loading ...Would you prefer tipping to paying the 10 percent service charge? Do you think Singaporeans are ready to embrace the tipping culture? Share your thoughts with us!
Conversations About Tipping in Singapore on the Web
Tipping towards good service – The Straits Times Discussion Board
“Tipping is bribery.” – Lam San
Here’s why tipping helps – ST Forum
Should service charge go to boss or worker? – ST Forum
Yes, bring back tipping – ST Forum
Tips fairer than service charge – ST Forum
Queue to order but still a service charge – The Straits Times
Feb 17, 2010
1
this is sad. to think that only so called mature diners tip.human nature being what it is. this sort of tipping culture will only lead to customer discrimination. 10% will no longer be enough. and where does it end? tip only waiters? what about SIA stewards, metro sales girls? where does is end?after all, they are all in service industry.
Feb 17, 2010
51
Gutsy move by these restaurants and hats off to them. I am not sure if S’poreans are ready. Some may take this as a reason not to pay more and state that F&B staff in SG are not paid minimum wage.
Me, I welcome the change in attitude by these establishments. The percentage of tips received might even be a good measurement for service rendered. Staff will also be more motivated to provide above average service given the tips can look forward to is directly co-related by meeting service expectations.
The above is based on the assumption that 100% of tips received is divided equally among staff and management takes no cut.
Feb 17, 2010
3472
Yes, some people may take this as a way to save money especially when the economy is bad. One of the restaurateurs who has tipping in place explains that not having service charge has helped their business. I can see why; I am more likely to frequent a restaurant without the mandatory service charge, too! The challenge is whether Singaporeans are civilised and gracious enough to pay for good service when they aren’t required to.
I always feel that service standards in Singapore, especially in the F&B, are not up to par. Perhaps many of the staff see this only as a part-time job (perhaps they ARE part-time workers) and aren’t motivated to provide good service. Money motivates! Tipping would definitely help if the wait-staff get to keep their own tips. Let’s just hope the restaurateurs wouldn’t decide to keep the tips for themselves.
Feb 17, 2010
137
The real question is how much Singaporeans would tip. Now people are already unhappy with paying a 10% service charge, would they tip on their own if they are not required to pay the service charges?
No!
In Western countries that practice tipping, 10% is the amount you tip for bad service.
Feb 17, 2010
3472
So people there tip even for bad service? That’s gonna be hard to catch on here. I think people here are of the mindset that poor service = no tips.
Feb 17, 2010
137
Hard to believe, but 10% is the bare minimum in terms of tips. 20-30% is the norm. 50% is for the really good service.
Jul 26, 2010
1
You’re right! I live in the US now and am appalled at how I am sometimes TOLD how much to leave as a tip. We went on a fishing trip a couple of months back and gave the captain’s assistant a $120 tip at the end of it. You know what, he came back and told us that it was not enough! When the culture turns to tipping, believe me, people can start to feel entitled.
While I appreciate the bigger picture of the act of tipping, after a while, it will only raise prices for the consumer when it becomes an accepted way of life.
For instance, I had a hair cut for $25 last week. When I paid the stylist $25, her face changed, and then I realised she was waiting for her tip. So my haircut eventually became $30. It’s quite silly sometimes.
Feb 17, 2010
51
Yes, I believe that this is a valid point but I guess we will have to wait and see. As to how much a patron will tip, will depend on each their own.
I am inclined to crap service = no tip.
good service = perhaps more than 10%.
This is based on the fact that after patronizing 5 establishments with crap service, i did not leave a tip and would save some 50% (est.).
With that, if an establishment offers good service, there is no reason to tip more than 10%. 20%, 30% or whatever makes you happy.
Of course, there will be some who will not tip, whatever the service level is. Whether that changes will depend on culture norms. The current, no? No tips! All thanks to the 10% service charge.
Feb 18, 2010
137
Hey Nicholas, very good point! When people save money at a restaurant with crap service, they may be inclined to tip the ones with good service.
Feb 18, 2010
51
thanks! for a moment i thought i was dyslexic with all the typos. anyways, that would be how i would approach the tipping thing should establishments scrap service charges all together. if that happens that is. i do not see that happening anytime soon to be honest. why throw away a good 10% of your revenue?
Feb 17, 2010
1
Honestly the 10% service charge is pointless and redundant. Not to mention, I have my doubts whether or not the staff ever get hold of the 10%.
While I hope that a good tipping policy will improve the service industry, I still have my doubts.
Feb 18, 2010
137
Agreed! The 10% service charge is just a way for the restaurants to make extra income.
Feb 17, 2010
24
Veron, I agree with Wendy (above). Don’t let’s be regressive. I’ll say a definite “no” to your poll.
Feb 18, 2010
72
The Singapore GST rate is currently at 7%, yet F&B establishments charge a mandatory 10% service fee. Somehow there’s a disconnect!??
..and like a previous comment above, I doubt the service staff see any of the money from the 10% service fee, it usually goes straight into the profits of the business owner(s). What incentive do the service staff have? Its a vicious cycle:
1. no tips from customer
2. therefore i give average service
3. customers feel they get bad service, treat service staff crap, back to point 1.
I believe tipping should be introduced and the 10% service fee abolished. Why make the service fee mandatory? Its like saying the population is not “mature and graceful enough” to decide when they should reward good service, so lets slap a fee on everyone and make it a 1 rule fits all approach.
Feb 18, 2010
72
Having experienced service excellence and warm hospitality in quite a few countries both developing and developed around the world, I would say that tipping is probably only the tip of the proverbial iceberg (which needs to be melted I suppose). There are many factors which lead to differences in service attitudes which go beyond monetary returns (although having a decent compensation plan does make a difference).
In the US, tipping is mandatory and it ranges from between 15% and 20% (or more) depending on the level of service experienced. Because it is so ingrained into the culture, not tipping there is almost likely to either get you extremely bad service or even a spot of trouble with the hoods. I don’t particularly find that tipping makes the service any more extraordinary or different.
In Japan, tipping isn’t necessarily part of the culture. While my friends and I do give bigger tips to attentive waiters and waitresses, I find that the general levels of service are higher even without that culture. Ditto for most places I visit in Thailand.
I suppose having great service in F&B outlets is probably a mixture of a country’s socio-cultural dynamics. How many parents in Singapore have poo-poohed waiters as low-down professions? Similarly, F&B and retail businesses here have always played on price as opposed to premium service in their bid to draw customers, and Singaporeans have been so “well trained” that they are willing to tolerate indifferent service so long as the food is good and the price is right.
Feb 18, 2010
2
It’s not a matter of tipping. Just have to do a comparison of the salary of the waiters in different countries and you will know the reason of relatively non-existent service in Singapore.
In London, I have done waitressing job when I was studying and I was paid 5 pounds per hour. And during that time, 5 pounds was equivalent to S$15.
In US, the average salary of a waiter with 2 years experience is about US$1800.
Furthermore, there are more and more non-locals “waitressing” and the service they provided really cannot make it.
Feb 18, 2010
I agree with Walter’s comment.
However i believe tipping and good service are not inter dependent. Tipping entice the wait staff and is a form of benefit but however it is not substantial. On the other hand, great service comes from within the heart, the passion to serve, the affection to delight. Would a consumer love to be serve genuinely or rather be serve when there are chances of the wait staff putting on a facade all because of tipping?
Further to the tipping issue, in most restaurants beside the high end ones. Allocation of a particular wait staff to a few stipulated tables do not exist, due to labour intensivity. At the end of the day, tips are pooled and shared, so will this actually motivate the a laidback wait staff when it comes to offering good service.
On a whole, it’s the mentality that need to be change. Both consumers and service personal should always be constantly educated. When a consumer steps in to dine, a relationship immediately occurs between the wait staff and the consumer. It’s a 2 way thing which either make or break when one party do not reciprocate. If the service is good, tip generously and compliment, however if the service is bad, give constructive feedback and do make sure to return and patronize to further evaluate for improvements.
As to whether singaporeans are ready to tip, it maybe a a slow and subtle process, even though most locals may compliment and appreciate good service but most being price sensitive may still need time to adjust their mentality. It’s a culture we are trying to create and it’s not going to be created in just a day, a month or a year. I reckon tipping is subjective, learning to be gracious and showing empathy towards others in the service industry, be it from the point of the consumers or wait staff is the objective. This act will expedite the level of service and till than, tipping will soon to be a common practice.
Feb 18, 2010
51
Dan,
good points but i digress and disagree with a couple. i see your point in passion for what we do and agree that though it is important, realistically, how many folks do you know are passionate about ‘waiting’? bartending maybe, cooking maybe but waiting? in SG’s society?
that said, perhaps the only way a patron will experience service from the heart is when staff are geniunely in a good mood or like the patron. more often than not, the patron was nice, had tipped well or has a hot bod or face you wana pinch.
last i checked, unless for fast food chains, most restaurants do split up their service areas. a $20 main course is not high-end, or is it? makes no sense having 8 servers running around a 120 pax restaurant. better to allocate 2 to 6-8 tables? of course, filling in for an ‘out-station’ server at times will be the norm.
pooling of tips is a double-edge sword. either it motivates laid-back folks or it pisses of hard-working chaps.
still, i agree with your points on appreciation of good service and being able to tip generously. feedback in a positive manner is also useful. definitely not by cursing and swearing when service is bad or claiming it should be a given for good service cos’ i got some cash to throw around.
as to S’poreans showing a gracious and empathetic culture, i will like to see that too. the population at large needs to be educated. case in point. when SMRT pasted those stickers with images of pregnant women, elderly and disabled, the whole world still sat on the allocated seats.
slap a big asss ‘RESERVED’ sticker there now and you notice folks avoiding those seats altogether. even if there are no other seats available, you see some folks standing. rather than risk embarassment for not being able to read ‘RESERVED’. now that is the SG way… sadly. again, i digress
Feb 18, 2010
10
I would really love to see tipping being encouraged. Let’s face it – customer service in Singapore sucks. Especially in restaurants. No smile, no greetings, just “Order?” “Ok” “Bill? Ok.”
At least tipping will give them the incentive, because right now it might be that they don’t feel any need to be nice – their pay will still be meager and low anyway.
Feb 19, 2010
50
Hi Veron,
2nd visit to your redesign site and somehow I still prefer the earlier version.
Beside into presentation of food, taking pics and tastes of food, you have also venture into the prices of food, services and the food culture in Singapore dinning scene.
Not an easy hobby and passion to have but if you like what you r doing, guess nothing wrong for you to carry on this path.
But Singapore is not New York, where its common to tip 30+% for food n cab…
Still vaguely recall the free drinking water thingy you raise, was that last year ?
Pretty lots of guts for a 21, 22 year old girl to be doing all these !
Regards
Feb 19, 2010
3472
Yup, that was me who raised the issue on restaurants (not) providing free drinking water to paying customers. Today, that issue is still going on strong!
As for now, I am not saying whether restaurateurs should have voluntary tipping over mandatory service charge. I am more interested to find out what Singaporeans think on this subject.
Feb 20, 2010
3472
Added conversations about Tipping in Singapore on the web. Various interesting, diversified takes on the topic.
Feb 20, 2010
1
I used to work as a part-time waiter and the customers who usually tip, are foreigners. Singaporeans don’t tip. Period. Even if they do, the tip wouldn’t go beyond a dollar.
Some people claim that they don’t tip because of poor service and there is already a GST and Service Charge. And I agree with them.
Sadly, the plain truth is that as long as restaurants don’t improve their service standard, I don’t see Singaporeans tipping anytime soon.
Feb 21, 2010
3472
I generally don’t tip waiters and waitresses purely because there is already a service charge in place. But I do tip the pizza delivery guys and taxi drivers at least 10% each time.
Feb 25, 2010
1
Pardon me, Veron. You will tip pizza guy and cab driver every time because 10% service charge is not included. However, if all restaurant remove their 10% service charge and factor it into the food and drinks cost.
Instead of paying $20+10% for a plate of risotto. They charge you straight at $22 without service charge but 7% GST on the total bill.
Will you still tip, since literally service charge is not included.
Tipping is an encouragement, an added incentives towards all service staff.
If that’s the objective, locals shouldn’t even care about the 10% service charge when the wait staff offer you a decent time in the restaurant.
Musing.
Feb 26, 2010
3472
When I tip the pizza guy, it’s mainly for his effort in making the delivery. For the cab drivers, it is because I know it’s tough for them to earn money on top of their daily rental.
At restaurants, I feel that I am already paying for the service via the 10% charge. This 10% probably doesn’t even go to the staff, but from the perspective of a customer who tips for good service on top of the 10% service charge, it is really akin to paying double.
Feb 26, 2010
1
Please no! I leave tip in Singapore when there is no service change and the service truly deserved it – it is culturally optional which is the way it should be. In the US, its not always tied to the service standard but as a custom – if you don’t tip enough you are seen as stingy and uncaring, even if the service was bad.
Feb 26, 2010
3472
Oh so in a way, people in the US still have to pay for bad service irregardless, the same way people in Singapore have to pay the mandatory service charge. Funny how things work.
Mar 2, 2010
137
When you think about it, you end up paying more with a tipping system.
Mar 8, 2010
3
That’s surely up to you, you have the final say as to hoiw much you tip or not.
Mar 8, 2010
3
When I moved here over 20 years ago every bill had to say tipping is not allowed! When did this practice stop?
Mar 8, 2010
3
Service charge is just another item on the bill, if no service then no pay, why should you pay for something you havent had.if it was a food item then you’d be the foirst to cross it off!
Mar 9, 2010
3472
Service can be subjective. So even when you receive bad service, it is still service nonetheless. lol! To avoid dispute, many restaurant menus come with a row of text at the bottom “All orders are subject to a 10% service charge and the prevailing government tax”.
Mar 13, 2010
3
Hi, I just wanna place a comment in here as a local waitress point of view.
I work in a restaurant in Clarke Quay where we serve mostly foreigners, expats and locals alike. The establishment charges the mandatory 10% service charge — however, foreigners and expats would leave a tip, whether it is a credit tip or a cash tip.
Not the typical 15-20% of course, but a $5-$20 tip per table is not uncommon. We as waitresses get to keep our section’s tip. We’re all motivated to give better service because it’s a nice incentive, to be able to keep our personal tips.
I have met locals who tip too when they are happy with the service provided to them… but most of the time, I find Singaporean ladies will never, absolutely tip. That’s always a given. I used to work in an English pub where no service charge is added too, and they still won’t even leave anything! They are often the most demanding and rude customers you can find too (Not all, but most of the rude ones are the Sg’s office ladies… urgh.) I guess men are nicer to waitresses in general…
I do waitressing (part-time and full-time since I was 15, now I am 21) because I prefer to be on my feet than to be in an office.. it’s a personal choice. The schedule is flexible with my school’s demand and the added social interaction’s all good for me. I am aware that the locals think of the service profession as a low-class thing, but I am educated in the service and hotel industry and I truly have passion for it. So it’s disheartening when people look down on this job and assume that everyone who works here ‘simply don’t have options to work elsewhere’. Bullshit.
Okay, I went off tangent, but just to say.. I don’t mind if guests don’t tip as long as they can show us the same level of respect and kindness we give them. Pleasant guests are the ones who say their Pleases and Thank Yous and we feel more than happy to make sure they have a good dining experience, local or not. You will always be nice to people who are nice to you back, I believe.
(For those who experienced bad service — I understand too… I have experienced that from inexperienced waiters in shopping mall restaurants… I handle that by notifying the managers discreetly after dinner, or simply not return back.)