Frustrated with point-of-sale systems suggesting you tip the self-checkout machine 25%? You're not alone:
[T]raditional tipping patterns are being disrupted in unpredictable ways, raising workers’ expectations and making consumers grumpy. The feeling even has a name: “tipping fatigue.” A June survey by the financial services company Bankrate found that 66 percent of adults held a negative view of tipping. Forty-one percent said businesses should just pay workers better, and 32 percent said they don’t like being presented with those Goldilocks-like tablet screens suggesting three possible tips. Thirty percent said tipping culture was out of control, but only half as many (16 percent) said they’d be willing to pay higher prices to make tipping go away.
[N]either Amy Vanderbilt (1908–1974) nor Letitia Baldridge (1926–2012) ever knew today’s world, where you’re invited to tip at a retail checkout counter where the only service is to ring up a charge and perhaps bag a few items, or at a self-checkout machine where no service is provided at all. Tipping is in effect a new form of “junk fee,” with the only difference that paying or not paying is left to the customer’s tortured conscience. Even when you’re promised the proceeds will go to employees, the boss is clearly shifting some labor costs onto the customer, which is infuriating.
In D.C., many restaurants are introducing a 20 percent service charge, the equivalent of the French “servis compris”; European restaurateurs figured out long before their American counterparts that tipping culture is retrograde. But it’s still advisable to check with your waiter to make sure the money goes to staff and isn’t offsetting previous wages or benefits; D.C. law requires that restaurants disclose how such fees are spent, but there have been abuses.If the financial arrangement isn’t clear, then my own etiquette guide says you’re still stuck paying a 20 percent tip.
You still don't have to tip the self-checkout machine, though. It gets paid enough.