Tipping culture has been a hot topic in the U.S. for decades, with many people divided on whether or not tipping should continue to play such a significant role in dining out. A recent video from Dustin Anderson (@therealdustinanderson) on TikTok has sparked renewed debate after he publicly declared that he is “done” with tipping. His video, now viral, has captured the attention of people on both sides of the argument, with some agreeing wholeheartedly and others pushing back.
In Dustin’s viral video, he makes it clear that tipping, in his opinion, should be reserved for exceptional service, not just for doing the job as expected. He said, “It used to be you give a tip if somebody gave exceptional service. When’s the last time you’ve had exceptional service?” Dustin’s frustration seems to stem from the idea that tipping has evolved from being a voluntary gesture of appreciation to a mandatory expectation.
He goes on to say, “They bring you a bill at the end and they’re like, ‘Here, just fill this out, 20 percent, 25 percent,’ like, no, you did your job!” For Dustin, simply carrying food to the table or refilling a drink doesn’t warrant a substantial tip. His call for transparency resonates with others who feel like the price of a meal should already include fair compensation for staff, rather than relying on tips to make up for low wages.
It’s not just restaurants where tipping has become expected. From coffee shops to food delivery services, customers are being prompted to tip more frequently, often before the service is even completed. In fact, the Restaurant Business Online reports that 98% of customers at full-service restaurants leave a tip, with the average tip sitting at 19.7%.
@therealdustinanderson #tips ♬ original sound – Unpopular T-shirts
But as tipping requests become more frequent—sometimes reaching five times a week, according to various reports—many people, like Dustin, are starting to question why they’re tipping for tasks they consider part of the job. One TikTok user commented, “I order carryout at Pizza Hut and the options start at 18%. I drove there, went in, picked up. What am I tipping for?”
Dustin’s argument isn’t unique. Many feel that tipping culture has gone too far, with some echoing the sentiment that workers should be paid fair wages by their employers rather than relying on tips. One commenter argued, “We need to turn to the European model. Pay for work, no tipping involved.” In countries like France, Italy, and others in Europe, service workers are typically paid a living wage, and tipping is seen as optional and appreciated, but not expected.
Another supporter of Dustin’s view made a bold comparison, stating, “I don’t get tipped for being an ER nurse and saving your life! So yeah, I’m done too.” For people like this, tipping feels unfair when compared to other professions where hard work and dedication are equally essential but don’t come with the expectation of tips.
However, not everyone agrees with Dustin’s stance. In the U.S., many servers and hospitality workers rely on tips to make a living because of the country’s tipped minimum wage. In many states, servers earn as little as $2.13 to $3.13 per hour before tips. Without tips, many workers would struggle to meet even their most basic needs.
One server responded to Dustin’s video, saying, “I get it, but I’m a server and I make $3.13/hr, and it sucks that now tipping is everywhere you go. It’s ruining it for the servers.” For workers like this, tips are not just a bonus—they are a lifeline.
Another defender of tipping pointed out, “People forget that waiters, waitresses, and bus staff do not even receive minimum wages.” The reality is that tipping isn’t just a cultural tradition in the U.S.; it’s a financial necessity for many workers in the service industry.
The conversation around tipping often leads back to one central issue: low wages. Many people, including Dustin, argue that restaurants and other service-based businesses should raise prices and pay their staff a livable wage, eliminating the need for tipping altogether. This idea, often referred to as adopting a “no-tipping” or “living wage” model, has already been successfully implemented in some restaurants across the country.
Critics of the current tipping system believe that it allows employers to offload the responsibility of paying workers onto the customers. By increasing menu prices and paying fair wages, the burden of ensuring a livable income for service workers would fall back on the business owners, where it arguably belongs.
Tipping is deeply ingrained in American culture, and changing that mindset won’t happen overnight. Even as more people voice their frustration, the practice remains widespread and is supported by many in the service industry who rely on tips to survive. Yet, there’s no denying that dissatisfaction with the tipping system is growing.
Dustin’s video, while polarizing, has brought attention to the complexity of tipping in the U.S. On one hand, many customers feel pressured to tip for basic service, while on the other hand, workers depend on those tips for their livelihood. The solution isn’t simple, but many agree that something needs to change.
Dustin Anderson’s decision to stop tipping has sparked a heated debate that reflects larger issues within the service industry. While some agree that tipping has become an overused expectation, others highlight the real financial struggle that low-wage workers face without tips.
Perhaps the solution lies in a middle ground: raising wages while redefining the role of tips as a reward for exceptional service rather than an obligation for routine tasks. Until then, the tipping debate will likely continue, with more people asking the same question Dustin posed: Shouldn’t people be paid fairly for simply doing their job?
What do you think? Should tipping be abolished in favor of higher wages, or does it still have a place in today’s dining culture? Share your thoughts in the comments.
