Not long ago, leaving a 10% tip at a restaurant was normal, and sometimes we even went up to 15% for excellent service.
Then, the norm became a base of 15% and even 18%.
Today, most card payment machines offer 18%, 20%, 25%, and sometimes even 30%.
And when you enter a custom percentage that is lower, you feel cheap.
Is the relationship with tipping starting to slip in Quebec?
You are sitting at your table in the restaurant. The waitress arrives with the payment machine.
She hands you the machine ready to press the easy buttons to add 18%, 20%, or 25% tip.
Let’s say that since the waitress is next to you, even if you would have left 10-15%, you will probably press 18%. You don’t want to be judged.
And this, even if the service was ordinary, even if the bill prices have skyrocketed because meals cost a fortune.
The tip has practically turned into social pressure rather than a voluntary gesture as it was before.
A breakfast, what is it now, $20-25?
A burger with a beer, $30-40?
A dinner for 2 with a drink without appetizer or dessert, you rarely get out for less than $100.
And you have to add 18 to 25% tip on top of that.
What does that result in?
Going out to eat at a restaurant has become a luxury!
But today, it is part of the employee's salary who needs that money to live decently.
And everyone knows this, and it creates discomfort on both sides:
Customer:
- Feeling of obligation
- Impression of paying for an extra meal
- Frustration regarding high percentages
Employee:
- Unstable income
- Dependence on customer tips
- Constant pressure to perform
For the restaurateur, it means that the customer will probably return less often because their budget is reached faster.
And the restaurateur makes the same margin as before on the meals he sells.
So he’s a bit stuck in there...
He would like to raise employee salaries, but it’s not profitable enough because profit margins are thin and all costs are skyrocketing for him too (rent, food, equipment, salaries, etc.).
What does that result in?
The restaurateur keeps the tip in place with these high percentages because his employees ultimately receive a higher income.
In some countries, tipping doesn’t exist; meal prices include service, and employees are paid enough to have a decent life.
In Quebec, it’s more complicated to change all this because customers want to pay for meals cheaper, employees make a better income with tips without the restaurant absorbing a salary increase, and restaurateurs have a low profit margin.
Do we continue like this?
Do we lower expectations?
Do we impose included service in the prices?
Do we let the customer decide without pressure?
One thing is clear, the current model is creating more and more frustrations.
Do you leave the same percentage in the dining room, at the counter, and for delivery?
Do you find the percentages proposed on the machines exaggerated?
Would you be willing to abolish tips and have them included in the prices?
Let us know what you think because clearly, this topic leaves no one indifferent in Quebec in 2026.
Then, the norm became a base of 15% and even 18%.
Today, most card payment machines offer 18%, 20%, 25%, and sometimes even 30%.
And when you enter a custom percentage that is lower, you feel cheap.
Is the relationship with tipping starting to slip in Quebec?
A felt pressure
Think about it.You are sitting at your table in the restaurant. The waitress arrives with the payment machine.
She hands you the machine ready to press the easy buttons to add 18%, 20%, or 25% tip.
Let’s say that since the waitress is next to you, even if you would have left 10-15%, you will probably press 18%. You don’t want to be judged.
And this, even if the service was ordinary, even if the bill prices have skyrocketed because meals cost a fortune.
The tip has practically turned into social pressure rather than a voluntary gesture as it was before.
The already high bill amounts
Before even talking about tips, the prices of all meals and drinks at restaurants have jumped since the Covid pandemic.A breakfast, what is it now, $20-25?
A burger with a beer, $30-40?
A dinner for 2 with a drink without appetizer or dessert, you rarely get out for less than $100.
And you have to add 18 to 25% tip on top of that.
What does that result in?
Going out to eat at a restaurant has become a luxury!
Is the problem the system?
Previously, tipping was simply to reward good service.But today, it is part of the employee's salary who needs that money to live decently.
And everyone knows this, and it creates discomfort on both sides:
Customer:
- Feeling of obligation
- Impression of paying for an extra meal
- Frustration regarding high percentages
Employee:
- Unstable income
- Dependence on customer tips
- Constant pressure to perform
Restaurateurs are stuck in all this
It’s understood that it’s not advantageous for a restaurateur for customers to end up with huge bills by adding the tip.For the restaurateur, it means that the customer will probably return less often because their budget is reached faster.
And the restaurateur makes the same margin as before on the meals he sells.
So he’s a bit stuck in there...
He would like to raise employee salaries, but it’s not profitable enough because profit margins are thin and all costs are skyrocketing for him too (rent, food, equipment, salaries, etc.).
What does that result in?
The restaurateur keeps the tip in place with these high percentages because his employees ultimately receive a higher income.
Should we eliminate tipping?
This question is coming up more and more often.In some countries, tipping doesn’t exist; meal prices include service, and employees are paid enough to have a decent life.
In Quebec, it’s more complicated to change all this because customers want to pay for meals cheaper, employees make a better income with tips without the restaurant absorbing a salary increase, and restaurateurs have a low profit margin.
So what do we do with all this?
This is where the debate begins...Do we continue like this?
Do we lower expectations?
Do we impose included service in the prices?
Do we let the customer decide without pressure?
One thing is clear, the current model is creating more and more frustrations.
And you, what do you think?
How much percentage do you leave as a tip when you go out to eat?Do you leave the same percentage in the dining room, at the counter, and for delivery?
Do you find the percentages proposed on the machines exaggerated?
Would you be willing to abolish tips and have them included in the prices?
Let us know what you think because clearly, this topic leaves no one indifferent in Quebec in 2026.
