Published on July 10, 2025, by Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program

From the trenches of full-service restaurants, a growing concern is emerging: the increasing prevalence of tipping at quick-service restaurants (QSRs) and coffee houses is having a detrimental effect on the service culture in establishments where tips are a fundamental part of a server’s livelihood. This isn’t just about financial competition; it’s about a subtle but significant shift in customer expectations and the perceived value of service.

Diluting the Value of True Service

For servers in full-service restaurants, tips are a direct reflection of the quality of their service. From greeting guests warmly to managing multiple tables, anticipating needs, and ensuring a memorable dining experience, every action is aimed at earning a fair gratuity. This system incentivizes a high level of personal attention and expertise.

However, when customers are prompted to tip at a counter for an order they picked up themselves, the lines become blurred. While a simple “thank you” might be offered, the interaction is fundamentally transactional, not relational. This normalization of tipping for minimal service risks devaluing the extensive effort and skill required of a full-service server. Customers, accustomed to tipping for basic tasks, may begin to view all tips through the same lens, diminishing their appreciation for the nuanced and demanding work of a professional server.

The Expectation Shift

The rise of tipping at QSRs can also lead to an unconscious shift in customer expectations. If a customer is tipping at a coffee shop for someone to pour a drink, they might then expect similar, or even less, effort from a full-service server while still feeling justified in offering a lower tip. This disconnect can be frustrating for servers who dedicate their time and energy to providing a comprehensive dining experience.

Impact on Employee Morale and Compensation

The implications extend beyond customer perception. While it’s understandable that QSR employees may appreciate extra income, the current system can create a sense of unfairness. Servers in full-service environments often earn a lower hourly wage with the expectation that tips will make up the difference. When customers spread their tipping dollars across all types of establishments, it can inadvertently reduce the earning potential of those who rely most heavily on gratuities. This can lead to decreased morale and a feeling that their specialized skills are not being adequately compensated.

A Call for Clarity

This is not a condemnation of QSRs or their employees. It’s a plea from those on the front lines of full-service dining for a re-evaluation of tipping norms. The distinction between a full-service experience and a quick-service transaction is crucial and should be reflected in tipping practices. When the lines are blurred, it risks undermining the very foundation of the service industry that thrives on genuine connection, personalized attention, and a deep understanding of hospitality.

Ultimately, the goal is not to eliminate tipping at QSRs, but to foster a greater understanding and appreciation for the distinct value that full-service servers bring to the table, ensuring that true service continues to be recognized and rewarded.