Mr Pink was probably right...
Tarantino is a master in storytelling. In three minutes, he can throw a topic at the audience that might lead to a never-ending debate where everybody is right. But, this time, we add some spice to Mr Pink argument.
Nowadays, gratuity is customary in many places in the world. Each country has its tradition in terms of the percentage amount given and the type of jobs which usually receive it. In the UK, gratuity is around 10 to 15 per cent of the service, and it is custom for tipping waiters, hotel porters and room service personnel. In the US the service is never included, so the amount paid raises from 15 to 20 per cent. In the Netherlands, taxi drivers get a gratuity, while, in Russia, the tip mainly goes to waiters of expensive restaurants. Interesting is the case of Austria, where waiters of famous and posh coffee shops might refuse the tip if the amount is considered too low; moreover, along with taxi drivers, hotel porters and cleaning staff, also the hairdressers and the cloakroom personnel expect a reward of around 10 per cent.
“I don't tip because society says I have to. All right, if someone deserves a tip, if they really put forth an effort, I'll give them something a little something extra. But this tipping automatically, it's for the birds. As far as I'm concerned, they're just doing their job.” Mr Pink - Reservoir Dogs (1992)
In most cases, the reason for the gratuity is due to the low salaries of specific job categories. But why is it so? In the UK, chain restaurants do not sell food for charity: except for some prime quality food coming from distant locations, main courses, and, above all, starters, sides and toppings, are charged 4 to 5 times the cost of production. Furthermore, some popular chains keep a percentage, or even the entire amount, of the tips collected by the waiters, including those received in cash. And, obviously, the staff must not mention the matter with the clients.
Life in companies where a waiter gains good money with tips is not that better either. People strive to get the best 'walking wallet' results in fratricide wars and frustration. The costumers are 'scanned' from the first time they step in: watches, clothes, shoes, accents and ethnic origins determine if they need special attention during the service. Many clients spend a good time in a restaurant and leave unaware that their table was overlooked compared to the one next to them. Sometimes, underpaid receptionists and low-level managers strike a deal with waiters to assign specific clients: then, they share some cash at the end of the shift. And how does that process start? After a profitable shift, a waiter gives a money present to the receptionist, to thank for the unaware help. The next time, she feels she has to repay the kindness, assigning 'good' costumers again. And eventually the situation escalates later on.
The result is that nobody wins: clients pay more, the staff is not happy, the company loses teamwork then efficiency. So, was Mr Pink right then? Well, I cannot say for sure; however, a decent salary for a hard job is always advisable. Better than unwritten rules at least!
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