Behind the Bar: The Culture of Not Tipping in British Pubs.

It’s a bustling Easter Sunday, and we’ve been packed since midday, with a queue outside from 11:30. We’re averaging 28 roasts an hour, and in a cosy 40-seater pub, that’s no small feat. The windows are steamed up, classic tunes on the stereo (probably The Rolling Stones), and the staff are working at full tilt.

I remember collecting payment from a large table of about eight guests, each enjoying full table service, as was our standard. Bloody Marys, wine flowing, and award winning roasts, so the bill ran well into the hundreds.

"We'd all like to pay separately, please"

Whilst these requests we not unusual, it's not a practice generally considered in restaurants, but ok not a problem we can do that because in a pub it's the norm.

"I only had a pint of Guinness, the roast beef and a glass of malbec" says the final paying patron.

"Ok so theres two roast chickens, a bloody mary and a bottle of white wine" is the response through an awkward smile, the customer looking for the rest of the group whilst they're already puffing on ciggies outside.

"Ok I guess I'll just pay then"

And hey presto that's it, bill settled, correct amount paid and onto the next one, except forgetting one thing ... that bill would've been at least £20 more expensive in a restaurant with service charges.

Now I'm not a fan of service charges in pubs, I'm old school but as more and more pubs change that approach I can see the merit.

Pub operators are an incredibly resilient bunch, no stranger to adapting to new challenges so as the pub experience has needed to evolve the lines between restaurant and pub has blurred. It seems, however Joe Public is taking their time to catch up.

A similar Sunday group once declined in leaving a tip in good old British sterling and gave me two Cadbury's cream eggs instead which despite all tips going directly to my staff I found tricky to split between six team members, and to be honest was a bit insulting for a group of ten!

The culture shift came post lockdown, along with many operational changes in the hospitality sector the introduction of table only service increased overall tipping we still have a long way to go in pubs culturally in order to catch up with the restaurant industry.

Companies like TiPJAR® and EasyTip are pioneering technology that enables staff to receive, pool, and distribute tips directly from customers. By streamlining what can often be a complex system for operators, these platforms make it easier for pub staff to access additional income more quickly, fairly, and transparently.

Recent legislative changes, such as the Employment (Allocation of Tips) Act 2023, mandate that all tips, gratuities, and service charges be passed directly to staff without deductions. While this law aims to ensure fair distribution of tips, it primarily affects sectors where tipping is more prevalent.

So what's the answer? Well I guess we just need to speak about it more, if we want to change the culture, lead from the front and make sure those friends who don't tip stop being stingey and share the love. In the meantime if you have a pub then don't be shy, you customers are already getting a great deal and do not be afraid of adding 12.5% service charge to those tabs - just for dining patrons tho, don't go crazy!

All the best

Rob