New data reveals which Australian capitals have the best (and worst) restaurant tippers
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Photo: Simon Schluter
Like it or loathe it, tipping has been a part of Australian restaurant culture for decades. Traditionally reserved for service at finer-dining establishments, a gratuity is now being left at more casual eateries, largely thanks to the growth of in-venue ordering technology.
Developers for web-based platform Me&u – which works by diners scanning a QR code with their phone to order and pay with an interactive menu – have reported an eightfold increase in gratuity nationwide after enhancing tipping capability in June.
Meanwhile, HungryHungry online ordering platform – used by food and drink vendors at outdoor events and large venues such as the Melbourne Cricket Ground – has seen the value of tips increase by 13 per cent since June.