OurStory
I’m a restaurant veteran at heart and a foodie (but that’s a story for another day). My journey with tipwise began over a conversation with a friend who owned a restaurant. He shared his struggles with rising costs, high employee turnover, and the constant challenge of managing payroll. I soon realized that many restaurant owners face these issues, and it made me think about the other side of the coin, the customer experience.
Tipping used to be a modest 10-15%, but nowadays it often feels forced, starting at 18%, moving to 25%, and sometimes even reaching 40%. As a Canadian, I’ve seen firsthand how this tipping culture burdens diners. I had an experience where I tipped 15% only to be met with shock and anger from my server. This isn’t the warm, genuine hospitality we all expect when we dine out.
Two years ago, I shared my thoughts on tipping culture on Reddit. The post resonated with over 50,000 likes and sparked 7,000+ comments, showing just how many people feel the pinch. Motivated by this response, I put together a team of passionate individuals who shared my vision of a fairer, more enjoyable dining experience for both customers and restaurant owners.
We dove into research and spoke with diners and restaurant owners alike. We learned that when tipping becomes a burden, revenue takes a hit and customer experiences suffer. In fact, some no-tip policy restaurants we spoke with are performing better than their competition. Inspired by the efficiency of self-checkout systems at places like Costco and Walmart, we envisioned a solution where customers can decide on tipping later without hidden pressures and with the freedom to genuinely reward great service.
After 18 months of hard work and bootstrapping, tipwise is here, a platform designed to remove the guilt from tipping while ensuring fair treatment for restaurant teams and lowering monthly expenses for owners. I truly believe Tipwise can revolutionize the dining experience, making it better for everyone involved.
Welcome to tipwise, where a fair, better dining experience is just around the corner.
— Muaad Mehad
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