A bistro and bar in downtown Calgary has introduced a no tipping policy, sparking discussion about Canada’s tipping culture. Heliopolis Social Café opened in the the 800 block of First Street S.W. in August 2024, and has removed the expectation of gratuities or a service charge for guests. “We believe hospitality should not be transactional. It should be fair, consistent and respectful for the guests and for the team members,” said co-owner Rana Allam. “Tipping changes the dynamic a little bit, which is not what we’re looking for.” Allam says the establishment instead pays its employees a salary above minimum wage. Minimum wage in Alberta is $15, the lowest in the country, though a recent report from Vibrant Communities pegged Calgary’s living wage at $24.45/hour. Allam didn’t disclose specifically how much employees are paid, saying it varies depending on their experience. “Our full-timers get benefits as well – medical (benefits). Every corporate (company), when you work, you get full-time benefits and a salary, so we do the same thing here.” She says while it may cost the business more to pay employees above minimum wage, the policy helps retain staff. “We reduce costs, I think, like turnover for example. Our staff don’t leave, so, we don’t have this time and costs where we need to train or start over, so that’s a cost that definitely down. “When you have a loyal team, this is how the business grows – even if it adds a little bit of markup on you as the owner.” Christian Andersen has been bartending at Heliopolis since it opened, and says the policy comes as surprise to many customers. “I definitely do a lot of explaining because it does shock a lot of people,” Andersen said. “Generally, reactions have been positive.” After working in the food and beverage industry for years, Andersen says he appreciates having a reliable salary rather than relying on tips for expenses. “I really like it. I like the stability of it and just working for my wage,” he said. One customer, Vanessa Menzies, tells CTV it takes the guessing game out of your bill. “I like it. I like the fact it’s a fair wage, but also there’s no stress about, ‘Should I tip this much? Should I tip that much?’” Allam is a former journalist and her husband works in AI and IT services. She says they got the idea to introduce a no-tipping policy through travel to European countries where it’s not customary to tip. “We really think it’s unfair,” she said. “We have to rethink how we value labour and how we do hospitality, so we thought we’ll go in and try it out.” Gradual shift in tipping culture Canadian etiquette expert Julie Blais Comeau tells CTV News there are a growing number of establishments in the food and beverage industry experimenting with no-tipping policies, service charges or additional compensation for their staff. “I believe, going forward in a few years’ time, globally, tipping will be abolished. Five years, 10 years, I can’t tell,’ she said. Comeau says tipping came to North America in the 18th century as a recognition of the people that were not getting paid minimum wage, but is not a customary practice around the world. However, she says tipping etiquette has evolved over the years, changing during the COVID-19 pandemic – which saw people become more generous with their gratuities. Blais Comeau says more and more customers are feeling disgruntled over tipping prompts when paying via card, especially amid the increased cost of living. “We are all feeling the pressure of prices being on the rise, but I have to caution our viewers that we as a society have certain rules that are not specifically written, and sometimes there are expectation, like the expectation of tipping,” she said. “So, if we cannot afford to tip, we should ask ourselves, ‘Can I afford to go to the restaurant?’” Blais Comeau said while it depends what establishment you are at, the general etiquette is to tip 15 per cent before taxes on your bill. However, she said if it’s a place you go regularly or that went above and beyond, you may want to up your amount.
