Tipless in Seattle

How 3 Seattle Businesses Are Grappling with Tipping

Following the minimum wage hike, service charges have popped up in restaurants all over the city. But Optimism Brewery, Ada's Technical Books and Cafe, and S...

12/04/2017 By Jaime Archer

Critic's Notebook

Service Included vs. Tipping at Circadia

A national conversation goes local.

03/16/2017 By Kathryn Robinson


Why Some Seattle Restaurants Are Doing Away with Tipping

To tip or not to tip—is it really a question? The custom is so ingrained in restaurant goers that many of us will typically add at least 20 percent to the bill even if our server forgot that second drink. But its days are numbered.

03/02/2016 By Matthew Halverson

Critic's Notebook

The Diner’s Dilemma When Tip Is Included

With more restaurants tucking the gratuity into the bill, what to do when the service is lacking?

01/19/2016 By Kathryn Robinson

Minimum Wage

Renee Erickson's Restaurants Will Abolish Tipping

Instead, diners pay an 18.5 percent surcharge.

04/21/2015 By Allecia Vermillion

Critic's Notebook

Will Eliminating Tips Eliminate Good Service?

What we can expect from Ivar’s bold move.

04/01/2015 By Kathryn Robinson

Morning FIzz

Morning Fizz: "Especially if You're Wearing a Skirt Like That."

Caffeinated News & Gossip featuring tips, candidates, and buses.

04/21/2014 By Morning Fizz

Former Server Rant

The New York Times Says Ditch the Tip; I Say Leave It

When it comes to tipping, there’s always room for debate.

09/05/2013 By Cassie Sawyer

Critic's Notebook

Should Diners Leave Tips at Food Trucks?

No servers, no table delivery, no plates to wash...yet there sits the tip jar. What to do?

08/20/2012 By Kathryn Robinson

Critic’s Notebook

New on Menus: Buy the Cooks a Beer

How do you feel about the latest trend in tipping? I know how I feel about it.

03/26/2012 By Kathryn Robinson

Dining Culture

Splitting the Check

Another post about tipping etiquette.

03/10/2011 By Jessica Voelker



It’s buyer beware for parties of six or more, folks

03/31/2010 By Kathryn Robinson