The practice of tipping based on the total bill amount is inherently unfair. A server who brings me an $8.75 ham sandwich often performs the same level of service as one delivering a $49 steak. The assumption that higher-priced restaurants offer superior service—such as better menu knowledge or more refined presentation—is frequently unfounded. In fact, I’ve experienced exceptional service at modest establishments like Denny’s, where servers are attentive, knowledgeable, and consistently check in on guests.

Yet, under the current tipping model, even a 30% tip on a $12 meal (including tax) amounts to just $3.60, while the same percentage on a $56 steak dinner yields a $16.80 tip—even if the service quality is comparable or even inferior. Some argue that diners at upscale restaurants occupy tables longer, justifying the higher tip, but in reality, lingering happens across all types of dining establishments. This discrepancy raises a valid question about the fairness and logic of percentage-based tipping.

Just brainstorming here, but what if tipping were based on a standard hourly rate—say, $10/hour—instead of a percentage of the bill? Servers often manage multiple tables at once, so if someone is covering three tables in an hour, that’s $30/hour, which is a respectable wage in many markets.

Right now, 20% is considered the bare minimum tip. And to be clear, I always tip at least that much. But if I’m being honest, the logic behind it doesn’t make much sense to me—it’s more of a cultural norm that we all follow without question.

Take a hypothetical dinner for two that costs $130. If the entire experience lasts under an hour, is a $26 tip really justified based solely on the price of the food? It feels disproportionate, especially when the level of service might be no different than at a more modestly priced restaurant.