The service industry, specifically bars, restaurants and cafes, took a serious hit during the pandemic. As public health and other officials urged curbside orders, many found themselves amping up their tips.
For example, as mentioned in J.J. McCorvey’s recent story in the Wall Street Journal, one customer found herself tipping 50% on a $6 coffee as a way to increase her support for a struggling business. While that spending may have been okay for some during a time when they were spending less, things are starting to reopen. Experts say it’s time to reassess your financial situation, but to still consider tipping generously when and if you can.
Today on AirTalk, McCorvey walks us through the rules of tipping post-COVID-19. But we also want to hear from you! What are your thoughts? Did the pandemic change how you tipped? Will your tipping practices be forever altered? How and why, if so? What are you considering moving forward? Share your thoughts in the comments or call 866-893-5722 to join the live conversation.