Chicago Man Tips 14% On $320 Bill. The Restaurant Makes Him Feel Like A Criminal For It

While U.S. diners are mostly happy to tip servers a fair percentage of their bill, some say the percentage expectations have recently climbed.

According to a report by the Harvard Gazette, tipping expectations used to sit somewhere around 10%, 15%, and 20%, depending on the service. But in recent years, some restaurants and coffee shops have moved suggested tip ranges higher, with prompts asking for 20%, 25%, and 28%.

One Chicago food reviewer on TikTok recently complained about exactly that.

In a clip that has garnered over 113,000 views, Danny Van (@dannysdayinthelife) says he was made to feel uncomfortable after tipping what he thought was a reasonable amount.

“Is tipping 14% a crime now?” he wrote in the video’s text overlay.

What Happened After He Tipped 14%?

“So I just got called out for tipping 14% on a $320 bill,” Van says.

He adds that the restaurant also added a surcharge, which affected how he calculated the tip.

“Mind you, the restaurant charges a surcharge fee, so I’m accounting for that,” he says. “Tipping culture is just out of hand.”

He also asks viewers a question that comes up often in tipping debates.

“Do you guys tip on the subtotal or post tax?” he asks.

In the caption, Van added, “When did it start getting this outta hand?”

He also shared his own view, saying diners should use the subtotal as a baseline, but the actual tip percentage should depend on the service they receive. He also said diners may factor in surcharges the restaurant already added to the bill.

Commenters Were Split

In the comments section, viewers were divided.

Some agreed with Van that a surcharge changes the math.

“Tip on the subtotal,” one user wrote. “Also if there’s a surcharge and it’s like 20% I don’t tip.”

Others said customers should not assume a surcharge goes to the server.

“Surcharge does not equal gratuity most of the time,” another commenter wrote. “Yes, tipping needs to change, but that means legislation not stiffing service workers.”

A third person argued that tipping is still central to how restaurant workers make a living.

“If tipping culture ends, that $320 bill will be $450 (with worse customer service) and you will still complain,” they wrote. “Peoples’ livelihoods depend on tipping.”

Where Does A Restaurant Surcharge Go?

Under federal wage rules, a compulsory service charge is not considered a tip. Instead, that money is part of the employer’s gross receipts. If the restaurant gives some of that money to staff, it can count as wages, not tips.

In Chicago, these fees are pretty transparent. Under the city’s food vendor rules, restaurants must clearly display item prices, service fees, and surcharges at the beginning of the ordering or sales process. The rules say restaurants must also list the intended use of those fees wherever they appear.

That can include whether the fee goes toward staff compensation, operational costs, payment processing, large-party service, delivery, takeout, or something else.

Restaurants also have to tell consumers what percentage of a service fee or surcharge is mandatory and what percentage, if any, will be paid to employees or waitstaff.

At the same time, however, servers online have expressed frustration with the surcharge system. According to them, customers tend to lower the tip amount even when the fee does not actually go to them.

BroBible has reached out to Van via email for comment.