In a recent report by the New York Post, diners in New York City are voicing their discontent over the rising trend of mandatory tipping in restaurants, coupled with a decline in service quality. Customers are increasingly being urged or forced to tip higher percentages, even as their dining experiences leave much to be desired.

The article highlights the case of Point Seven, a new restaurant in the Met Life building, where diners are faced with suggested tips ranging from 20% to 25%. This practice, although not as severe as Grand Larceny Auto, has frustrated patrons who feel compelled to reward lackluster service.

The New York City dining scene, as the author of the article notes, has never witnessed such a high number of untrained or disengaged waitstaff and floor employees. Many restaurant owners now view these employees as unskilled labor, requiring nothing more than a brief orientation film. While some attribute this lack of training to pandemic losses, the fact that new establishments are opening in great numbers suggests otherwise.

Moreover, the argument that some tourists may be unaware of tipping customs is deemed hollow, as it has always been a challenge that the industry has managed to navigate successfully. Doubts are raised regarding whether the increase in tipping amounts is genuinely intended to benefit service workers or if it may actually serve as a means for owners and managers to inappropriately dip into the tips meant for non-managerial staff.

The article references a specific case at Five Acres in the Rockefeller Center concourse, where a 20% gratuity is automatically charged "for our hardworking staff." However, the author shares a personal experience where they encountered rushed service during their visits, making them question the legitimacy of such mandatory charges.

Concerns are also raised about the transparency regarding tipping at certain establishments. Restaurants that process credit card payments at the table put customers in the uncomfortable position of selecting their tip in front of the waiter, potentially subjecting them to judgment if they choose to leave less than 20%.

The article concludes by suggesting that a system similar to the European model, where service charges are included in the bill instead of relying on discretionary tips, may provide a more equitable solution. However, it acknowledges that implementing such a system may prove challenging given the cultural and economic differences between the United States and Europe.

As diners continue to experience a decline in service quality while facing increasing pressure to tip higher amounts, it becomes essential for the restaurant industry to address these concerns in order to cultivate customer satisfaction and loyalty.