Service Labor, Freedom, and the Technique of Tipping

Abstract

Tipping has been a legally recognized form of labor remuneration in the United States for many decades, but it is experiencing a resurgence outside of its usual confines in the hospitality sector. The proliferation of the practice is bound to the long-term economic shift into services, as well as the more recent expansion of the gig economy. Tipping informalizes the wage relation, incentivizes the worker in precarity, and internalizes social relations of subordination, and is thus a highly effective technique of labor subsumption particularly suitable for the idiomatic kind of social dependencies and subordination required by an increasingly ‘neo-feudal’ capitalism. Around the spread of the practice, there is an apologetic liberal discourse on freedom and ‘choice’ that emphasizes the supposed advantages of tipping for the worker subjected to it, over and above the increasingly problematic wage relation. Drawing anecdotally on a critical insider-ethnography of laboring in the restaurant industry of the Hamptons (Long Island, New York), and by enlisting a Neo-Roman concept of liberty, the article attempts a critical reappraisal of liberal claims regarding tipping as a form of remuneration in the so-called ‘service sector’. Instead, we indicate how tipping actually produces more appropriately governable worker subjectivities for capital.