In the past few years, tipping has experienced a strange evolution. During pandemic lockdowns, consumers embraced it as a means of expressing appreciation to restaurants going the extra mile to remain open. But as restaurants’ adoption of the automated systems to facilitate tips dovetailed with a return to relative normalcy, tipping fatigue has set in, with consumers taking to TikTok to express frustration with being prompted to leave a large tip for the purchase of a muffin. To be sure, tips are still an important part of compensation for restaurant employees, and operators may need to take some steps to help guests navigate the new environment and feel good about leaving a tip when they choose to do so. A recent report from the National Restaurant Association advises restaurants to clearly communicate their tipping policy to guests – on the tipping screen, on receipts, or on menus, for example. Are you pooling tips? Which staff benefit? How are tips helpful to your team? When prompting guests to tip using a tipping screen, consider how much service you have provided and decide whether to use a dollar amount or percentage. If you’re a bakery or coffee shop, you might suggest a few small dollar amounts under $10, whereas a fine-dining restaurant might suggest a few different percentages of the food/beverage cost (not including tax). Or, offer a combination of options at different times of day based on what you’re selling – your POS should allow you to customize your display. Include a “no tip” option and don’t make the first option on your screen the largest one – no guest likes to feel like they have to hunt for a less-than-top-tier tip while the server stands by. Finally, weed out tipping options that are clearly out of place, like a 50 percent tip on a quick-service burger. If you’re fortunate enough to have guests looking to leave such generous tips, just give them the option to leave a custom tip of their choice.