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Insight of the Day: Where’s the Tipping Point?

Tipping Fatigue: A Global Phenomenon

Key Stat:

  • In Sweden and the UK, more than 40% of consumers believe tipping should not be expected, according to a 2021 Statista survey.

Key Takeaway:

The concept of "guilt tipping" is gaining traction as consumers increasingly resist the pressure to tip, especially in countries like Sweden and the UK.


Tipping fatigue is on the rise globally, with 75% of US adults expressing frustration over excessive tipping expectations, attributed to inflation, shrinkflation, and tipflation.


  • The traditional tipping culture is being challenged by a growing number of consumers who believe it should not be mandatory.

  • Economic factors like inflation are exacerbating the issue, making consumers more conscious of additional costs.

  • The concept of "guilt tipping" highlights the psychological pressure consumers feel to tip, even when they may not want to.

Implications for Brands:

  • Restaurants and Service Industries:

  • Consider alternative compensation models for employees, such as higher wages or service charges, to reduce reliance on tips.

  • Be transparent about pricing and clearly communicate whether tipping is expected or included.

  • Offer flexible payment options that allow customers to choose whether or not to tip.

  • Consumers:

  • Be aware of your rights and don't feel obligated to tip if you don't want to.

  • Research tipping customs in different countries or regions to avoid awkward situations.

  • Voice your concerns about tipping fatigue to businesses and policymakers to advocate for change.

  • Policymakers:

  • Explore potential regulations or guidelines to address the issue of tipping fatigue and ensure fair compensation for service workers.

  • Consider implementing policies that promote transparency and fairness in tipping practices.

By acknowledging and addressing the growing issue of tipping fatigue, brands and policymakers can work together to create a more equitable and transparent system for both consumers and service workers.

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