As tipping culture spreads beyond the traditional restaurant scene, more customers are starting to question its value—especially when it shows up in unexpected places. What was once seen as a gesture of appreciation for standout service has now turned into an obligation, even in the most casual transactions. For many, the pressure to tip raises an increasingly common question: Why are we tipping at all?
“I think that tipping culture is good except when you’re ordering from a machine, because what am I tipping?” sophomore Sawyer Wan said. “When there are kiosks where you order yourself, why would I tip? It literally makes no sense. I’m doing all the work myself.”
At Menlo Park’s Mr. Green Bubble, like many shops across the country, the tipping screen appears automatically, before even receiving the order.
As more businesses adapt to this practice, students are becoming more vocal about their discomfort. Some students argue that businesses should pay their workers better and stop relying on customers to contribute to their salaries. “If people are depending on tips as a source of income, they aren’t being paid enough, and it’s not the customers’ responsibility,” freshman Diya Mahadevan said.
Nearly three in four Americans say they feel pressured into tipping, with more than half admitting to tipping even when they didn’t want to, just to avoid seeming rude. In addition, 72% of adults in the U.S. believe tipping is more expected now than it was five years ago.
Others still appreciate tipping for the support it gives workers. “I tip everywhere I go,” sophomore Hyan Oliveira said. “The workers depend on tips, I’m glad I can support them.”
Although tipping is getting normalized, there is still an unspoken understanding about when it’s appropriate. At sit-down restaurants, tipping is customary—servers take orders, constantly provide water refills, and check in throughout the meal to ensure a good dining experience. “When people are actually coming to your table and serving you well with hospitality, then they deserve a tip because that’s what tips are for—very good service,” Mahadevan added.
However, at places with minimal interaction, such as boba shops and drive-thrus, the purpose of tipping feels less justified. “I usually don’t tip unless I have a server,” senior Silvana Schmidt said. “I usually consider tipping to be associated with having a waiter help you, while a cashier doesn’t really do anything.”
As tipping becomes more baked into everyday transactions, students are left to wonder whether a tip is a form of appreciation or just part of the bill.
Tipping is more reserved and less expected in places like Europe and Japan. Workers earn stable wages; therefore, tips remain a small gesture for standout service. In the U.S., the practice has shifted into something far more routine—often automatic. As tipping shows up in places like self-serve and takeout counters, many students reevaluate its purpose.
