That's My Story

ANOTHER ANGLE ON TIPPING IN MEXICO

Originally Published in June of 2025 in Western Outdoor Publications

Probably the biggest question I get her from our fishing guests who visit us next to “How’s the fishing right now?” is “How much should I tip?”

It’s a good and valid question. 

Just to get it outta the way, my wife and I are big tippers.  We’re in the service industry and we know how hard service people work.  It might make you cringe, but we tip regularly 20-30%.

Especially here in Mexico. 

It might look like your waiter or taxi driver or boat captain is doing OK for themselves.  Clean car. Or a great boat.  Or an immaculate uniform. 

But, look around as you drive through town.  Check out what it’s like away from the tourist areas. 

Yea, that’s where these folks live.  Not like in the U.S.

There might be a whole family of 6 living in that 2 BR flat.  And only one of them works.  No TV, car, microwave, etc. Things we kinda take for granted.

That taxi driver you used…you you might be his only fare for the day despite what it looks like. 

That boat captain…it’s not his boat.  He pays the owner of the business or owner of the boat, 80% of what you paid to go fishing. 

So that extra few dollars might be pretty big to that person.

And here’s something few folks know. 

You got your tab for a great meal.  Service was good. Ambience and food were excellent.  Waiter was super.

You want to use your credit card.  No problem. 

But, as if often the case, they request the tip money in cash.  So it’s always a good reason to bring cash with you for your night out.  Especially at the nicer places.

But, why cash?

And your waiter was great.  Is 20% enough?  You gave him 25% and while he was appreciative his attitude seemed a little less appreciative than you might expect.

We own a restaurant here in La Paz.

Here’s what’s going on.

The reason they request cash is because at the end of the shift, the staff including the wait staff, busboys, hostess, cashier, kitchen staff, cooks…THEY SPLIT THE TIPS!

So, your super waiter just got $50 in tips?  He doesn’t get to pocket it all.  He has to put it into the common tip jar for the staff. 

It goes right in there with the $10 tip for the lousy waiter who is a slouch and isn’t nearly as competent as your guy or, in some cases, couldn’t care less about good service.  It’s just a job.

So, here’s what happens at the end of the shift…the “kitty” gets split up before they all go home.

And here’s the rub.  Shhhhh…it’s all a secret.

Y’see as owners of a restaurant, we can’t ask about the tips.  We can’t ask how much each person gets.  We have no idea.

The employees elect some one as their “trusted” head guy.  Usually an older guy or someone who has some seniority.

We can’t ask who he is!

They have something agreed upon where each person gets a pre-agreed portion.  But, it doesn’t have to be logical or even fair.

Three cooks might get completely different shares.  The great waiter you had might get a smaller share than the terrible waiter. 

And they are counting on the head guy and trusting him to do the right thing with the money.  There’s nothing to stop that person from pocketing a “little extra” as we have sometimes found out later.

Remember, we’re not allowed to ask or interfere with how tips are distributed.

In many ways it’s very socialistic.  “From each according to their abilities.  To each according to their needs.”

So, on the backside, it doesn’t reward excellence.  It does not motivate anyone to be better or do better.  So, that might explain why you got beans instead of French fries or your salad got served after your main meal. 

You just never know.  So, we still tip generously for good service.  For sure, that waiter will at least remember us next time.  Everyone will remember!  It’s just good form. 

That’s my story!

Jonathan

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Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter Sportfishing Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter.com .  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

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