Join thousands of other listeners on our Substack, The Foodletter! Levi DeGarmo is a Salt Lake City native and has been in the food and beverage industry for over 20 years. Today on the show we discuss the dramatic changes concerning tipping over the past few years (AKA tipping fatigue), including how to tip, when to tip, and more insightful conversation between two former co-workers. Key Takeaways

• [6:14] The Rise of Tipping Fatigue – Tipping has expanded into nearly every transaction, even in settings where it feels unnecessary, leading to a phenomenon called "tipping fatigue."
• [8:45] Evolution of Tipping Practices – During and after the pandemic, tipping norms shifted dramatically, with diners often feeling pressured to tip for self-service or minimal interaction transactions.
• [16:36] The Role of Servers in Enhancing Experiences – Levi discusses the importance of servers as "experience facilitators" in sit-down settings, differentiating their roles from quick-service transactions.
• [27:20] Navigating Fast-Casual and Self-Service Tips – Levi emphasizes the distinction between tipping for full-service dining and the expectation to tip at fast-casual or grab-and-go establishments.
• [37:30] Fixed Service Fees and Added Costs – Brooke and Levi discuss how some restaurants add fixed service fees or healthcare surcharges, raising questions about transparency and fair compensation.
• [23:25] Generational and Cultural Views on Tipping – They touch on how tipping practices vary across generations and cultures, with Levi explaining why he prefers tipping in cash when traveling abroad.

Notable Quotes

• (8:45) "People are willing to tip more during the pandemic, but now it feels like every business is expecting a tip, even when they're not providing service."
• (16:12) "There's an art to being a good server. You're not just delivering food; you're facilitating an experience that can make or break a special moment."
• (30:20) "Adding a tip line for something like a vet bill feels out of place; it turns an already hard situation into an uncomfortable experience."
• (38:27) "Sometimes you want to chat with your server, and other times you just want them to read the room and let you enjoy your meal without interruptions."

Resources:

• Levi's Boutique Hotel: Twilight Cabins
• Follow Female Foodie on Instagram