Tipping in America: A Complex Legacy

Tipping in American restaurants is commonplace, but its history is complex. Introduced from Europe, it was initially resisted as un-American and classist. However, after the abolition of slavery, it became a primary income source for many Black service workers and spread through the Pullman railway company. Despite attempts at legislative abolition, it became entrenched, evolving into the current system with a 'tip credit' against minimum wage, leaving many service workers earning significantly less than the minimum wage. Today, the tipping system faces pressure from customers, employees, and restaurant owners, with its future uncertain but reform increasingly demanded.