R/EndTipping, 49 Chambers Street, New York, NY (2026)

09/19/2026

I know tipping is one of those subjects that can turn into a debate pretty quickly, but these receipts really got me thinking. 🤔

Both had $0.00 entered for the tip, along with handwritten explanations. One pointed to how expensive everything has become, while the other basically said, “I’m paying for my meal, not the employee’s wages.”

And honestly, I can understand why this issue creates frustration on both sides.

Servers work hard, deal with demanding customers, and depend on tips for a large part of their income. At the same time, customers are watching their grocery bills, restaurant prices, taxes, fees, and everything else climb—and tipping can sometimes feel less like a choice and more like an expectation.

The bigger question is where that responsibility should fall. Should customers be expected to help make up the difference, or should restaurants be responsible for ensuring their employees are properly compensated?

I’m not here to say that leaving $0 is right or wrong. I’m curious how everyone else sees it.

Is there ever a situation where not tipping is understandable, or should you always leave something when dining in? 🍽️💭

09/19/2026

🍔 WAIT… DO ADULTS HAVE TO EXPLAIN ORDERING A KIDS MEAL? 😳

I stopped at a fast-food restaurant today and noticed a sign that definitely made me pause.

It basically said kids meals are only for children 12 and under—and adults who order one will be charged the adult meal price.

Then came the part that really caught my attention:

“WE WILL ASK.” 👀

Since when does ordering a smaller meal require an explanation?

Not every adult wants a huge burger, a mountain of fries, and a giant drink. Some people simply have smaller appetites, some are watching their portions, and others may just want to spend a little less.

And honestly… who says adults don't enjoy the toy too? 😂

I understand that restaurants can have rules for promotional kids meals. But if an adult simply wants a smaller portion and is willing to pay for what's offered, should their age really be an issue?

Maybe it's about pricing, food costs, or keeping the promotion intended for children. But being questioned over a smaller meal feels like a lot for something as simple as choosing less food.

So what do you think? 🤔

Should restaurants restrict kids meals to children, or should adults be able to order any item that's on the menu?

09/19/2026

🍽️💸 $165 for dinner… and somehow 25% more is “the minimum”? 😂

I’m all for recognizing great service and making sure restaurant workers are treated fairly. But when there’s already a service charge, followed by a tip request—and then pressure to leave even more—where does it stop?

At what point does a voluntary tip turn into an expectation?

If employees aren’t being paid enough without customers making up the difference, maybe that conversation needs to happen between the employee and the employer—not be placed on the customer at the end of the meal.

I’m happy to reward genuinely great service. ❤️ But being guilt-tripped into adding more and then getting a lecture on the way out? That’s a whole different experience. 😂

I came for dinner, not a mandatory generosity seminar. 😅

09/15/2026

🚨 HOLY SH*T… CHECK YOUR DOG FOOD BEFORE YOU BUY IT! 🚨🐶

I was shopping for my dogs when I noticed one of the food bags had a tear in it. At first, I thought it was just damaged packaging. Then I looked inside… and immediately regretted it. 🤢

The bag was FULL of maggots crawling all through the dog food. Not a couple. Not something you could easily overlook. There were enough of them that it looked like an entire colony had taken over the bag.

And honestly, what scares me most is that I almost walked right past it. If I hadn’t noticed that ripped bag, I could have brought it home and fed it to my dogs without ever knowing what was inside. Then I’d be wondering why they suddenly became sick, started vomiting, or stopped eating.

How does something like this make it onto a store shelf? Why are damaged bags of pet food still available for customers to grab?

After seeing that, I didn’t want to take any chances. I put every bag back and walked away from the entire section.

Pet food is already expensive. Now we apparently have to inspect every bag like crime-scene investigators before putting it in our carts. 😳

PLEASE check the packaging before buying food for your pets. Your dogs can’t tell you when something is wrong, so we have to look out for them. 🐾❤️

Would you have noticed the damaged bag, or could this have ended up in your cart? 👀

09/15/2026

🚿 Would you let them keep going, or stop the job until this is fixed?

We’re remodeling our shower, and the contractor is building a pony wall that will be about 4 feet high and tiled. This was originally a full-height wall, so it’s being lowered as part of the remodel.

When I walked in, I immediately noticed something didn’t look right. The studs were almost an inch out of level. I pointed it out, they corrected it, and the contractor blamed the helper.

But now I’m still concerned because the wall feels noticeably wobbly. When I brought it up, the contractor said the shower glass would help keep the wall sturdy.

I really hope he was joking, because shouldn’t the framing itself be solid and properly reinforced before the glass, drywall, or tile is installed? 🤔

I’m not comfortable letting them move forward until the wall is properly secured and the framing is done correctly.

Am I overreacting, or would you stop the project and have this fixed before anything else goes on?

What would you do? 👇

09/15/2026

💵🍽️ A $198 dinner ended with a $0 tip—not because the service was bad, but because the customer thought the automatic gratuity had already taken care of it.

And honestly, this is where the tipping conversation gets complicated.

Customers are seeing more and more charges on restaurant bills: automatic gratuities, service charges, hospitality fees, processing fees, and other surcharges. The problem is that these charges don't always mean the same thing, and they aren't necessarily distributed to servers in the same way.

So a customer may look at a bill, see an automatic gratuity, and reasonably think, “I've already tipped.” Meanwhile, the server may receive only part of that amount—or potentially none of it as a traditional tip.

For a server who has spent the entire meal taking care of a table, answering questions, handling requests, and providing attentive service, seeing $0 in the tip section can be incredibly discouraging.

But the customer may not have intended to shortchange anyone.

That's the real problem: the customer and the server can both end up frustrated by a system neither one created.

Restaurants should make it crystal clear what every charge means, where the money goes, and whether an additional tip is actually expected.

If a charge is a service fee, call it a service fee. If it's an automatic gratuity that goes to the staff, explain that clearly. If an additional tip is optional, make that clear too.

Transparency would help everyone—customers, servers, and restaurant owners.

Because nobody should have to guess whether they've already paid for the service they're receiving.

Have you ever seen a restaurant bill with charges that made you unsure whether you were still expected to tip? 🤔🍽️

09/15/2026

🚨 Okay, this is really starting to bug me… 😂

This strange white plastic piece has recently appeared, zip-tied to the back of a disabled parking sign, and I have absolutely NO idea what it is.

There don’t seem to be any wires connected to it, no obvious electronics, and nothing that looks like a solar panel either. 🤔

So what on earth is this thing supposed to do?

For context, this is in France 🇫🇷, in case that helps anyone solve the mystery!

🍌 Banana tip for scale, because apparently that’s important. 😂

Anyone got any ideas? Please help before this random piece of plastic drives me completely crazy! 😭👇

09/15/2026

🌱 Not a drop of oil was used to manufacture anything you see in this picture.

Take a good look at everything here. It’s hard to imagine how much of our everyday world depends on oil somewhere along the manufacturing process.

But according to this claim, zero oil was used to make any of the items pictured. 🤔

Sounds pretty surprising, doesn’t it?

How realistic do you think a completely oil-free manufacturing process is for everyday products? 👀

What do you think?

09/13/2026

🤔 WHEN DID A $20 TIP BECOME “NOT ENOUGH”?

Maybe I’m behind the times, but this honestly caught me off guard.

My wife and I recently went out for dinner, and our bill came to about $70. The service was good, so we left a $20 tip—close to 30%.

I thought we were showing our appreciation pretty generously.

Then the server looked at the tip and told us that if we couldn’t leave at least $35, we should probably rethink going out to eat.

😳 I genuinely didn’t know what to say.

I understand that many servers depend on tips. I respect the work they do, and I have absolutely no problem tipping well when the service deserves it. I usually do.

But when does a tip stop being a thank-you and start becoming an expected minimum?

If a $70 dinner comes with an expectation of a $35 tip, that’s essentially a 50% gratuity.

Maybe tipping culture has changed more than I realized. Maybe I’m completely out of touch.

But I’d really like to know what others think.

Would a $20 tip on a $70 bill feel reasonable to you, or would you consider $35 the new standard?

And honestly… would that comment from the server have surprised you too? 👇🤔

09/13/2026

I’m sorry, but if I walked up to a coffee shop and saw THIS on the window, I’d probably turn around. 😳☕️

The sign basically said:

🚫 “NO TIPPING = NO SERVICE.”
💰 “A minimum 18% tip is required.”
⚠️ “Tipping is mandatory.”

Wait… what?

At what point did a tip stop being a tip and become a requirement just to receive the service you’re already paying for?

I completely understand that employees deserve fair wages. I also understand why businesses encourage customers to support their workers.

But there’s a huge difference between saying, “Tips are appreciated,” and saying, “Pay us at least 18% extra or we won’t serve you.”

If the actual cost of the coffee is higher, then just raise the price.

Put the full price on the menu. Be upfront about what customers are going to pay. If there’s a mandatory service charge, clearly disclose it before someone orders.

But calling something a “tip” while making it mandatory feels misleading.

A tip should be an extra amount someone chooses to leave because they appreciated the service — not a condition for getting the service in the first place.

And honestly, if I’m being pressured to tip before I’ve even received my coffee, it makes me wonder:

Would you stay and order anyway, or would you walk right back out? 👀☕️

R/EndTipping

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