Ren Alva is no stranger to leaving a good tip.
The student of the University of Edmonton believes in the workers of tip service for a job well done, even leaving more during the holidays and after special events.
But Bahrain’s 22-year-old was surprised during a recent visit to a farm by Berry U-Pick, where his friends were asked to leave a tip at the time of paying.
“We did the selection of ourselves,” said Alva. “They didn’t have to do anything.
“I don’t know who money is going to.”
Similarly, Jacob Burris said he only leaning in dinner restaurants at his home in Saint John, NB, and bases the amount he leaves on the quality of the service.
“You should not give advice for someone to simply do their job,” said the 24 -year -old.
As Canada’s cost of living rises, and restaurant tips see a similar increase: Alva and Burris are only two of several Canadian young people who say they are approaching their turning point with tips.
A recent survey by the H&R Block Canada Tax Preparation suggests that most Canadians, especially those aged 18 to 34, feel that the tip of tip is out of control and most of the tip options are too high.
The 1,790 survey survey was conducted throughout the country from February 12 to 13. Online surveys do not include a margin of error because they are not considered random samples.
Respondents also reported having seen tips options in more places than before. Those who talked to the Canadian press said they have seen indications everywhere, from students oriented to students to physiotherapy clinics.
The constant tip indications generally do not prevent people from leaving a tip, said Yannick Lemay, a tax expert with the H&R block.
“That was interesting for me,” he said. “Although they may not feel comfortable in doing so, they still do it because they could feel forced.”
Aditi Roy, a student from the Metropolitan University of Toronto who grew up in China and Hong Kong, is a frequent overturning and said that those who do not put themselves in danger are risking a guilty consciousness.
“It is ridiculous to have to give a tip up to 20 percent,” Roy said. “[But] If I choose not to participate, I feel terrible for it. “
In all of Asia, the tip of tip is essentially non -existent, Roy said. Instead, customers pay a small service rate that goes to workers.
“[Canada] You need to eliminate the propin culture, “he said.
While some feel that it is time to get rid of the tip, there are those who say otherwise.
Milly Squires, a recent university graduate, spent six years as a waitress. She said she always leans, sometimes up to 25 percent, but not because of her. It is because some restaurants follow a tips grouping system.
“The servers incline a percentage of their sales to other people who work in the restaurant”, such as hosts, kitchen staff, buses and waiters, said Squires, said,
“That means that if you, as a server, have a table with an invoice of $ 100 and do not tip you, you pay $ 5 of your own money to the notice.”
Great chains like McDonald’s, they say that the tips are not accepted because their restaurants are a “team environment” and “it is not about rewarding people.”
Burris suggests that Canada adopts a European tip system, which operates in a similar way to the service rate model in China and Hong Kong.
Roy said Canada could replace the tip with service rates, but believes that an adequate solution means addressing the problem.
“Pay these people what they deserve, so they don’t have to look for advice,” he said. “Salaries are not higher, but the price of life is.
“This really bad economic disaster does.”
