August 2024

The Economics of Gratitude: Taking a Closer Look into Tipping Culture

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September 23, 2024

It seems that every time you step outside and purchase something, a screen swivels in your direction and asks, “Would you like to leave a tip?”


And, if you’re anything like most people, you panic. 


You think to yourself, “I’m supposed to tip for self-serve frozen yogurt? Is that a thing now?”


So you look at the options and select the smallest one, which happens to be 18%.


For an overpriced yogurt that you made yourself.


Have you ever wondered how it came to be this way? Where did this whole idea of tipping food workers come from? Why can’t the price just be the price?


This article is going to explore just that: from tipping’s surprising origins to the latest trends shaping how we reward our dining experiences.

What Is Tipping?

Tipping refers to a discretionary payment left by a customer for service received, most commonly in the restaurant industry. It's a way to show appreciation and supplement a server's wages.

A restaurant server is counting out her cash tips and placing them in a pooled tip jar.

The Uncomfortable History and Evolution of Tipping Culture

Modern-day tipping in restaurants – whether fast casual or sit-down – can be a confusing dance of etiquette and financial responsibility. 


Believe it or not, it wasn’t always this way. 


Tipping has its roots in medieval Europe, when it was customary for masters to give servants a small reward for exceptional service. Upon a trip to Europe in the 18th century, some wealthy Americans picked up on the trend. (Some might consider this a bit ironic since most modern-day Europeans don’t tip when they eat out at restaurants). Wanting to seem aristocratic and worldly, though, some Americans brought tipping back to the United States.


And most people hated it.


In fact, tipping was considered deeply un-American during the first two centuries of US history and for most of the 19th century. However, it gained traction in the US after the Civil War, when newly freed slaves relied on tips to compensate for low (or no) wages.


Today, tipping is deeply ingrained in the restaurant industry, influencing everything from server income to menu pricing.

What Does the Public Think of Tipping?

Tipping has definitely been under fire as of late.


A survey done in June 2023 from Bankrate showed that 66% of Americans have a negative view of tipping.

  • 41% of Americans said that they believed businesses should pay their employees better, so they wouldn’t have to rely on tips.
  • 32% are annoyed at pre-entered tip screens (us too).
  • 15% are confused about who and how much to tip. And if that’s you, scroll down to our guide below.

By and large, though, the public believes that if you’re at a sit-down restaurant in the US and you can’t afford at least a 15% tip, you can’t afford the meal. According to research from Pew Research Center, about nine in ten adults who eat at sit-down restaurants (92%) say they always or often leave a tip.


On the flip side, referencing that same data from Pew Research Center, almost everyone agrees that you don’t have to tip at cafes, self-service, fast food, or fast-casual restaurants – so why is everyone still being asked to tip every time that they buy something?


It’s simple: because it works. The guilt of not tipping drives many people to tip. As one consumer aptly put it:


It makes you feel bad. You feel like you have to do it because they’re asking you to do it, but then you have to think about the position that puts people in. They’re paying for something that they really don’t want to pay for, or they’re tipping when they really don’t want to tip – or can’t afford to tip – because they don’t want to feel bad.”

The overwhelming public sentiment is that tipping culture has become somewhat out of control, especially in fast-casual settings.


But that begs the next question: if people are tipping just to avoid feeling bad, how much should you tip?

A pile of U.S. bank notes on a restaurant table beside a cocktail, left as a tip.

How Much to Tip in the Restaurant Industry?

Tipping etiquette varies depending on the service level and type of restaurant. As we noted above, virtually everyone who goes to a sit-down restaurant expects to tip – but what about all the other options?


Here's a quick overview:

  • Full Service: Servers at sit-down restaurants traditionally expect 15-20% of the bill. If service was really good, 20-25% isn’t unheard-of either.
  • Fast Casual: Tipping is less formal in fast-casual settings. 0-10% is customary, but some establishments don't expect tips at all. This largely depends on the level of service provided.
  • Fast Food: Tipping is generally not expected at fast food restaurants where minimal service is provided.
  • Bars: Bartenders usually receive 15-20% of the tab, or $1 per drink.
  • Cafes: Similar to fast casual, tipping at cafes varies. Some have tip jars, while others don't expect a gratuity.

Hopefully that gives you some sort of idea so you can plan accordingly the next time that you’re out.

Tipping Trends in the Restaurant Industry 

Technology plays a big role in tipping these days. Digital payment options have made it easier to leave a tip, while the demise of the physical tip jar has sparked debate.


Additionally, "tipflation" is on the rise, where rising menu prices lead to higher expected tip amounts. This has some consumers questioning the fairness of the system. 


As an alternative, some restaurants are implementing mandatory service charges, sparking debates about transparency and server income. It’s also leading some consumers to “double-tip,” if they don’t notice that the service charge was already included. For many, the price is a small part of the issue. The lack of transparency regarding pricing, etiquette, and responsibility is a much bigger piece of the pie – and we’ll have to wait and see how that plays out in the future.

The Ongoing Debate: To Tip or Not to Tip?

Tipping is a double-edged sword. Here's a closer look at both sides:

Reasons for Tipping:

  • Tipping directly incentivizes servers to provide attentive and friendly service.
  • Tips supplement often low hourly wages, helping servers make a living wage.

Problems With Tipping:

  • Servers rely heavily on tips, creating an unstable income. This can be stressful and disadvantageous.
  • Tipping can be unpredictable, leading to income disparity among servers.
  • There can be pressure to tip, even when the service is bad, leading to an unexpected moral dilemma.
  • Menu prices don't reflect the full cost of service, potentially hindering budgeting for diners.
A server is inputting a customer's order into a POS system.

Potential Alternatives

Alternatives to tipping are on the horizon. 


Some restaurants are experimenting with higher hourly wages and standardized service charges. These models aim to create a more transparent and predictable wage system for both servers and diners. Others have started using robots as servers, which naturally causes people to tip a bit less (if at all).

The Future of Tipping in the Restaurant Industry

The future of tipping is uncertain. However, one thing's for sure: technology, social norms, and consumer preferences will continue to shape how we reward service in restaurants. 


Want to learn more about streamlining your restaurant operations? Simplify your workday with Push. Book a demo with us today!

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The food and hospitality industry is entering a transformative era in 2024 — driven by consumer demand for transparency, health, environmental responsibility, and a touch of culinary innovation. Diners are more informed, adventurous, and values-driven than ever before. Whether it’s a craving for Korean-BBQ tacos, gut-friendly mocktails, or carbon-labeled menus, today’s customers are embracing trends that combine personal wellness with global consciousness.

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For restaurant owners and foodservice managers, keeping pace with the latest food trends is more than a matter of creativity — it’s a necessity for profitability and long-term success. This guide explores the top food trends for 2024, from plant-based innovations to tech-forward sustainability practices, and how operators can successfully integrate them into their businesses.

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Let’s dig into what’s trending, what your customers want, and how your restaurant can stay ahead.

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What Are the Top Food Trends for 2024?

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Here’s a snapshot of the most impactful food trends shaping menus and operations in 2024:

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  • Plant-based innovations – Beyond tofu: think cultivated meats, mushroom mycelium, and chickpea-based seafood substitutes.
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  • Climate-conscious menus – Locally sourced, low-waste, and forward-thinking menus aligned with environmental responsibility.
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  • Functional wellness foods – Ingredients that support mood, energy, and immunity are being infused into dishes and drinks.
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  • Tech-driven dining experiences – AI tools, robotics, and smart systems are elevating back-of-house efficiency and customer-facing dining.
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  • Global flavor fusions – Mashups of regional cuisines (like Indian-Mexican or Korean-South American) offer novelty and richness.
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Why Do Restaurant Owners Need to Pay Attention to Food Trends?

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  • Consumer demand is shifting: According to the National Restaurant Association’s 2024 Culinary Forecast, over 70% of diners say they actively seek healthier, more sustainable options when dining out.
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  • Increased brand loyalty: Restaurants that align with customer values — health, ethics, innovation — earn trust, repeat visits, and social shares.
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  • Operational agility: Trend-oriented kitchens are quicker to pivot when supply chains shift, diets evolve, or digital preferences change.
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Which Foods Are Trending This Year Across the U.S.?

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Rise of Plant-Based Food Trends

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  • Cultivated meats: Also known as lab-grown meats, these are becoming mainstream. Brands like UPSIDE Foods and GOOD Meat are breaking into U.S. markets with chicken grown from animal cells in controlled environments.
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  • Mycoproteins & legumes: Derived from fungi or pulses, protein-rich alternatives like tempeh, jackfruit, and lupin are being used creatively in tacos, BBQ ribs, and seafood analogs.
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  • Mainstream adoption: Major chains like Burger King and Chipotle continue expanding plant-forward menus, while independents offer bold meatless dishes with flavor-forward sauces, global spices, and satisfying textures.
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Healthy Food Trends for 2024

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  • Gut health focus: Probiotic-rich dishes (kimchi grilled cheese or sourdough naan wraps) and fermented sides are on the rise.
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  • Lower-sugar desserts: Sweet treats are being reimagined with monk fruit, dates, and other low-glycemic ingredients.
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  • Immunity boosters: Menus highlight ingredients like turmeric, ginger, vitamin C, and zinc through smoothies, teas, and power bowls.
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  • Clean-label commitment: Consumers are studying ingredient lists, preferring dishes with wholesome, recognizable components.
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Functional Foods and Beverages

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  • Nootropic-infused drinks: Beverages powered by L-theanine or functional mushrooms cater to focus and calm.
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  • Adaptogenic add-ons: Herbs like ashwagandha, maca, and rhodiola are finding their way into smoothies, lattes, and sauces.
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  • Wellness cocktails: Mixed drinks sans alcohol — but heavy on health — promote detox and energy, flavored with botanicals and natural extracts like spirulina, matcha, and activated charcoal.
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How Are Sustainable Food Trends Shaping the Industry?

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From Menu to Sourcing: The Push Toward Sustainability

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  • Local and seasonal sourcing: Supporting nearby farms reduces emissions, ensures freshness, and appeals to community-minded consumers.
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  • Zero-waste operations: Chefs are using root-to-stem cooking, fermentation for food preservation, and creative uses for scraps in sauces or stocks.
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  • Eco-conscious packaging: Compostable containers, reusable to-go kits, and edible cutlery are disrupting traditional takeout models.
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Tech and Innovation in Sustainable Dining

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  • Carbon labeling: Climate impact scores on menus help customers make informed dining decisions, much like calorie counts.
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  • AI-driven inventory management: Tools optimize ordering patterns, reducing spoilage and overstock-related waste.
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  • Vertical farming & hydroponic setups: Onsite or bordered supply chains shorten the farm-to-table journey.
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What Is the Most Popular Food Trend Right Now?

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While many trends are gaining traction, one standout in 2024 is the rise of global comfort fusion — particularly dishes that marry traditional comfort food with spicy, umami-rich flavors.

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  • Korean-Mexican cuisine: Think birria bulgogi tacos or kimchi queso.
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  • Indian-South American mashups: Curried empanadas or tandoori arepas are headline grabbers.
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  • TikTok’s viral influence: Trends like \“chili crisp eggs\” or \“pickle sushi\” are being adapted on local menus, proving that social virality turns into real-world demand.
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How Social Media Is Driving Food Trend Adoption

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Role of Social Media in Accelerating Food Fads

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  • Influencer credibility: A single post from a viral chef or creator can spark national interest in a dish.
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  • Hashtag virality: Foods labeled #ButterBoard or #WaterTok evolve into week-long waitlists and menu must-haves.
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  • User-generated content: Diners love documenting quirky, beautiful, or “you’ve-never-seen-this-before” dishes to share online.
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Leveraging Food Trends for Restaurant Marketing

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  • Seasonal menus & pop-ups: Limited-time offerings based on trending foods motivate urgency and trial.
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  • Social callouts: Encourage diners to tag, post, or review your trend-forward menu items.
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  • Reels and behind-the-scenes content: Show viewers where your ingredients come from or how a niche global dish is made.
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Global and Fusion Food Trends to Watch

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  • Japanese-Peruvian (Nikkei) flavors: Featuring citrusy ceviches with umami-rich miso and soy glazes.
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  • West African influences: Dishes using jollof rice, egusi stew, or fonio grain paired with plant-based elements.
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  • Filipino-American blends: Adobo-braised brisket sandwiches or ube milkshakes have mainstream momentum.
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Tips for Implementing 2024 Food Trends in Your Restaurant

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  • Test with limited-time offers (LTOs): Introduce a trending ingredient as a weekly special or seasonal dish to measure interest.
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  • Survey your customers: Use email lists or POS systems to gather input on potential additions.
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  • Train your staff: Equip them with the knowledge and enthusiasm to explain functional or sustainable items.
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  • Work with specialized suppliers: Align with local farmers, health-focused vendors, or zero-waste packaging providers for smoother execution.
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Final Thoughts: Stay Ahead of the Curve with 2024’s Food Trends

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Adapting to food trends in 2024 isn’t about chasing every new idea — it’s about identifying the trends that align with your market, values, and culinary identity. Plant-based options, sustainability, global flavors, and wellness-centric dining aren’t just appealing — they’re economically vital.

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Restaurants that act early — leveraging data, culture, and digital ecosystems — will attract today’s health-conscious, eco-aware diner and become tomorrow’s industry leaders.

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Ready to Lead the Industry with Smarter Menu Strategies?

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2024 promises bold innovations in food — and your restaurant can thrive by embracing the right trends. Whether you’re scaling functional drinks, reducing kitchen waste, or jumping on the next viral fusion dish, the right tools can help you act faster and smarter.

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Subscribe to the Push blog for expert insights on restaurant operations, emerging food trends, and next-gen hospitality technology. Stay ahead — serve success.

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Internal Links

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External Sources

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  • National Restaurant Association 2024 Culinary Forecast
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  • Technomic’s 2024 Foodservice Trends Report
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  • Mintel Functional Food Trends Analysis 2024
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