What The Tips exists because checkout expectations have become harder to read before you order. A diner can agree with tipping well and still feel caught off guard by a payment screen, an unclear service charge, or a second tip prompt after a fee has already been added.
The problem is not that every tip prompt is bad. The problem is that the full checkout experience is often invisible until the bill arrives.
What we want diners to know
- Whether tipping is requested before or after service.
- Which default percentages show up on the screen.
- Whether a service charge or automatic gratuity appears on the receipt.
- Whether the restaurant explains where fees go.
- Whether takeout and dine-in checkout flows feel different.
Those details are small on their own. Together, they determine whether a checkout feels straightforward or pressured.
What we are not trying to do
This site is not anti-worker and it is not anti-tipping. Restaurant workers deserve fair pay, and diners deserve clear expectations before they choose where to spend money.
Better information helps both sides. If a restaurant has a fair, transparent policy, diners should be able to see that. If a checkout flow creates surprise or confusion, diners should be able to account for that before they order.
Why a blog helps
Restaurant pages are good for facts: percentages, fees, timing, and reports from diners. Blog posts are better for patterns. They give us a place to explain why certain checkout experiences feel stressful, how service charges differ from tips, and what people in Seattle and elsewhere are actually reacting to.
If you have seen a tipping pattern worth explaining, send it through feedback. The best stories can turn into clearer public guides for everyone.