The majority of consumers think tips should go to waiting staff only, highlighting the importance of good customer service when dining out, according to RSM UK’s latest Consumer Outlook*.

RSM’s survey of 2,000 consumers found that more than half (57%) think tips should go to waiting staff either directly to those that served their table (36%) or shared among all waiters (21%).

Almost a quarter (24%) said tips should be shared with all restaurant staff including chefs, bar staff and managers. Only 11% said that tips should be shared among all employees within the business including those in the head office. That jumps to 21% among London consumers.

The findings also varied among generations – Gen Z came out at the highest with 42% wanting tips to go only to the staff that served them, which fell to 31% for millennials. In contrast, nearly a fifth (17%) of Gen Z and 16% of millennials said tips should be shared with all employees, including the head office.

Saxon Moseley, Head of Leisure and Hospitality at RSM UK, said: “Nearly 60% of consumers think tips should go solely to front of house staff, showing just how much they value excellent service. As operators seek to identify efficiencies through the adoption of AI, this finding serves as a reminder that experience is key, and technology should be used to augment rather than replace front line staff. With eating and drinking out being the top area that consumers plan to cut back on in the next three months, and flat sales growth for most of 2025, operators can’t afford to compromise on experience.

“It’s surprising to see more consumers don’t think tips should be shared with all restaurant staff, in particular chefs, but there may be an element of “out of sight, out of mind” at play here. For a restaurant to work seamlessly, it’s very much a team effort between all employees, including those that are less visible.

“Hospitality operators continue to grapple with the government’s tipping legislation, despite it coming into force on 1 October 2024. While businesses are expected to distribute tips “fairly”, this is not clearly defined and therefore open to interpretation, leading to disputes between owners and staff. At a time when the industry is already facing various challenges from food inflation, low consumer confidence and significant tax rises, this adds unwanted complexity to a sensitive area, especially as the requirements will change again with the implementation of the Employment Rights Act. The industry is in desperate need of tailored support to preserve jobs and help boost economic growth led by consumers in 2026.”

*The research was carried out by 3Gem on behalf of RSM UK. Data was collected from 2,000 UK consumers over the age of 18, between 28 November to 2 December 2025.

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