Antitipping

Antitipping is a term used in labor economics and hospitality policy to describe a set of proposals and norms aimed at reducing or eliminating tipping in service industries. Proponents argue that tipping introduces wage volatility, customer bias, and spontaneous incentives that may not reflect true worker effort, and that workers should receive a predictable, living wage from employers. Antitipping policies typically advocate transparent wage structures, built-in service charges, or higher menu prices to cover labor costs, with service quality judged through standard measures rather than gratuities.

Implementation approaches vary. Some restaurants adopt no-tip policies paired with higher base wages. Others rely on service charges or mandatory gratuities that are distributed as wages rather than to individual servers. Government or platform regulations may guarantee minimum wages for workers who would otherwise rely on tips, while certain business models replace tipping with salary-based compensation plus benefits. Digital platforms may also report wage supplements that avoid tipping while maintaining service accountability.

Economic and social effects are debated. Advocates point to improved income stability for workers, simpler budgeting for employers, and clearer price signals for customers. Critics warn that higher prices may reduce demand, that service incentives could be eroded, and that effects may vary across regions and establishments.

Related topics include tipping, wage policy, and service charges.