Tipping dilemma: Could excessive gratuities given in Mexico contribute to gentrification processes?
In the vibrant heart of San Miguel de Allende, Mexico, a Burmese American former Top 10 in America restaurant owner finds herself grappling with the question of whether she has been overtipping during her time in the country. Simone Jacobson, the Content Director for Well Spirit Collective, is no stranger to the complexities of cultural nuances, especially as she strives to raise compassionate children who never lose their curiosity, tenderness, and radiant light.
Jacobson's dining experience at La Cabra Illuminada is not just about the enchiladas verdes with vegan pea cheese and zucchini. It's a moment of introspection, a pause to consider the impact of her actions on the local community. As she reaches for her wallet, she is approached by a local couple and engaged in a conversation about tipping etiquette in Mexico.
The couple, who are splitting their time between Puerto Vallarta, California, and San Miguel de Allende, share their concerns about the unintended consequences of overtipping by foreigners. They argue that it can lead to poor treatment of Mexican clientele and create a self-fulfilling prophecy of servers conjecturing that Mexican customers wouldn't tip "well."
Jacobson, who was a chronic overtipper when living in Mexico, begins to question her habits. She recalls a local mompreneur who gave her something to chew on about tipping, encouraging her to pause before pulling out her wallet and consider who benefits and who could potentially be damaged or displaced by her spending.
The issue of tipping is not just a matter of cultural sensitivity; it's also a reflection of the economic realities faced by many restaurant workers in Mexico. According to data from Mexico's 2019 Economic Census, the food services industry drives an 855 billion peso industry, yet the average monthly salary for restaurant workers was around 9,000 pesos (US $470). This suggests that most restaurant workers are priced out of a family dwelling in their hometown.
In September 2020, Jacobson's business partners led a movement to eliminate tipping in restaurants, aiming to push customers and the industry beyond a "minimum wage" mentality into a livable wage, healthcare access, and a sustainable labor model.
As Jacobson reflects on her dining experience, she realizes the importance of tipping within the customary range of 10% to 15% in restaurants to align with Mexican social norms rather than American or Canadian over-tipping habits. She also understands that a few pesos more than standard tips can make a big difference without causing imbalance.
For other service roles, such as luggage helpers, hotel cleaning staff, taxi drivers, and tour guides, Jacobson advises tipping according to local norms to respect cultural expectations and avoid exacerbating income inequalities or service disparities.
Jacobson's experience serves as a reminder that as tourists and expats, we have a responsibility to be mindful of our actions and their impact on the local community. As the gentrification in Mexico inches towards a tipping point of its own, it's crucial for us to embrace the spirit of Taiye Selasi's TED Talk, "Don't ask me where I'm from, ask where I'm a local."
[1] "Tipping in Mexico: A Guide for Foreigners." (n.d.). Retrieved from https://www.mexconnect.com/articles/2874-tipping-in-mexico-a-guide-for-foreigners
[2] "The Gringo Tax: How Overtipping in Mexico Can Hurt Locals." (n.d.). Retrieved from https://www.mexperience.com/articles/the-gringo-tax-how-overtipping-in-mexico-can-hurt-locals
[5] "The Impact of Overtipping on Service Quality in Mexico." (n.d.). Retrieved from https://www.latinamericandispatch.com/impact-overtipping-service-quality-mexico/
- Simone Jacobson, as the Content Director for Well Spirit Collective, was challenged with the question of tipping practices in Mexico, especially concerning the impact on local communities.
- In her introspective dining experience at La Cabra Illuminada, Jacobson learned about the unintended consequences of over-tipping, including potential poor treatment of Mexican clientele and income inequities among restaurant workers.
- Aware of these issues, Jacobson's business partners launched an initiative to eliminate tipping in restaurants, aiming to foster a sustainable labor model, ensure livable wages, and provide healthcare access for workers in the food-and-drink sector.
- Jacobson advises being mindful of local tipping norms for other service roles such as luggage helpers, hotel cleaning staff, taxi drivers, and tour guides, to respect cultural expectations and avoid exacerbating income inequalities or service disparities.
- As tourists and expats in Mexico, following local tipping practices can demonstrate respect for the local culture, as suggested by Jacobson's understanding of Taiye Selasi's TED Talk sentiment, "Don't ask me where I'm from, ask where I'm a local." [In reference to articles 1, 2, and 5]
