Restaurant owner announces he's enforcing steep service charge during World Cup over fears tourists will tip badly and treat his staff like a 'cheap date'

A Philadelphia restaurant owner has announced he is adding a 20 percent service charge to all checks to ensure visiting World Cup tourists unaware of American tipping etiquette do not treat his staff like a 'cheap date.' 

Daniel McLaughlin, owner of Mission Taqueria, announced the extra charge as the United States braces for more than one million visitors expected for the 2026 FIFA World Cup and America's 250th anniversary, according to The Inquirer.

In Philadelphia, home to his second-floor Mexican restaurant, officials expect more than 500,000 visitors to arrive in the coming weeks, many traveling from Asia, Europe, and Central and South America. 

Service employees across the US rely heavily on tips to make up their pay. In Pennsylvania, for instance, the base wage for tipped workers is just $2.83 an hour under state law. 

McLaughlin said the move is designed to prevent servers from being shortchanged while removing the need for them to walk customers through American tipping culture, according to the outlet.

'The whole trip abroad is not going to be a cheap date for visitors, and if we are getting the numbers in Philly that they’re projecting, we want our service team to benefit from that increased volume, just like we hope the restaurant will,' McLaughlin told the outlet. 

'I can see why other restaurants might not be interested in doing a service charge, but I think for our type of place, we’re really going for it.'

Mission Taqueria - known for its taco and margarita deals - is just one of several restaurants exploring a 20 percent service charge. 

It is unclear if Mission Diner will make it clear to tourists that they are not expected to leave any additional tip on top of that amount. 

Complaints about 'tipflation' have increased in recent years, from both Americans and tourists. Previously, fifteen percent was regarded as a fair amount to add to a check for good service. But in recent years the 'standard' tip has crept up to 20 percent, with some diners now pressured to tip 25 percent or even more. 

The Pennsylvania Restaurant and Lodging Association (PRLA) advised all city restaurant owners to consider adding the fee during the tournament running from June 11 to July 19. 

Experts have warned that the flood of international tourists could lead to waitstaff receiving tip amounts they are not used to seeing, an issue raised by local service workers last year.

Ben Fileccia told The Inquirer: 'It could be a burden on our servers and bartenders, who are already busting their butt enough taking care of travelers, to explain tipping protocols - but then also to have difficult conversations around it at the table.

'A service charge is going to make it easier for our visitors, and it’s going to be easier for our hospitality businesses, too.'

But Fileccia, PRLA’s senior vice president of strategy, explained that mandatory fees are complex because their labeling on receipts affects how they are handled, including tax and filing rules.

He said that, as a result, restaurant operators should seek out legal or financial experts before deciding to implement extra charges ahead of the World Cup. 

Meanwhile, groups such as the World Affairs Council of Philadelphia are educating businesses and residents about customs from around the world - including tipping. 

President Lauren Swartz noted that tourists often don’t realize how high US tipping percentages are, or that tips are sometimes expected for purchases and services not typically tipped for in their home countries. 

However, she argued that any policies restaurants and bars adopt to offset low tips should be applied 'across the board' to both domestic and international customers. 

She said this would also help avoid 'profiling' customers by only applying an extra fee to certain guests. 

Swartz stressed that clear communication of tipping policies and service charges - on websites, menus and inside the restaurant - can help make guests feel more comfortable before they see their bill. 

'That will help prevent our waitstaff from having a really difficult conversation at the end of a meal, and ensure our customers feel like they know what they’re walking into,' she told The Inquirer.

But many Philadelphia restaurant owners have dismissed the need for a 20 percent service charge, including Riccardo Longo, who argued that low tipping is not as widespread a problem as it was 'years ago.'

'Because of social media and the internet, the world is so much smaller,' he told the outlet. 

The Italian-born restaurateur behind Gran Caffe L'Aquila said he regularly serves Italian and other international customers without any issues. 

'I don’t think there’s the ignorance anymore that there was before, say maybe 10 to 15 years ago,' he added. 'We have a lot of international guests, many Italians, and they tip here for the most part.'   

Longo said that, while exceptions exist, most restaurants apply auto-gratuity to parties of six or more, which is common in Philadelphia, meaning the issue would only affect smaller parties. 

Meanwhile, Jason Evenchik, who co-owns popular Philadelphia nightlife spots like Time and Garage, said he believes most international guests understand that tipping is a 'standard part dining culture' in the US.

As the World Cup nears, he said he is in talks with partners about posting educational materials in bars and restaurants explaining American tipping customs. 

Although translating educational materials into multiple languages may be challenging for operators, technology can help bridge the gap.

'Most people in other countries, for whom English is not their first language, are very familiar with built-in translation apps on their phone,' Swartz told The Inquirer. 'It’s very comfortable to use them.'

She said clearly visible signage that can be translated with mobile apps, along with QR codes for digital menus showing food and beverage photos, could be helpful.

As for Mission Taqueria, McLaughlin said that, along with the service charge, digital menus will also be created and made available to scan throughout the restaurant.