Barista Sydney Henjum may not be in a job associated with high wages, but when the Pavement Coffeehouse server dines out she tips the waitstaff at least 20%.
“I understand how important (tipping) is,” Henjum says. “A huge part of my paycheck comes directly from customer tips.”
Not everybody is so generous.
There is a lot of confusion about who, how and when to tip, not to mention the reason why food servers and other service workers expect to receive gratuities.
Enter Ethan Whittet, an English language specialist with Northeastern’s Global Student Success program, who is holding a 30-minute virtual workshop July 18 on when to tip and how much.
“It’s really designed for students who are new to the U.S. or are coming to Northeastern from another country and might be unfamiliar with tipping practices here,” Whittet says.
