Tipping fatigue is real—and it’s getting worse. What began as a meaningful way to reward good service has snowballed into something that feels more like an obligation at every turn. Customers are being asked to tip before anything happens, and often on things that have nothing to do with service at all.



Golf simulator businesses, including major names like Topgolf, are now prompting guests to tip on the entire bill—including the time they’ve reserved. And that’s where things start to go wrong.



Tipping on Time? That’s Not a Service



When a customer pays to reserve a simulator bay, they’re buying access to space and equipment—nothing more. There’s no server greeting them, no one setting up their experience, and no direct service involved. The booking is typically done online or via a kiosk, with no staff intervention.



So why would you prompt a tip on that part of the bill?



Customers are smart. They know when they’ve been served and when they haven’t. Tipping on reserved time feels unnecessary and forced—especially when it’s bundled into the final total without explanation.



The Growing Backlash: Tipflation



Consumers are increasingly pushing back against this kind of “tipflation.” Surveys show that people are tired of being asked to tip for things that don’t involve real service. A recent WalletHub survey found that 90% of Americans believe tipping culture is out of control, and younger generations like Gen Z are the least tolerant of unnecessary tipping.



That pushback isn’t just happening in restaurants—it’s hitting entertainment venues, golf simulators, and other experience-based businesses too.



If your business is adding tip prompts to simulator time, you could be unintentionally annoying the very customers you’re trying to impress.



What Should You Be Doing Instead?



Here’s how to get ahead of the tipping frustration and create a smoother, more transparent experience:



Require Prepayment for Simulator Time



By having guests prepay for their simulator time when they book, you remove any confusion. The cost of the bay is handled upfront—before they ever step foot in your facility.



This does two things:

1. It simplifies the on-site experience.
2. It clearly separates service-based purchases from access-based purchases.

When guests are handed a bill during or after their visit, it’s only for food, drinks, and service. That’s when a tip prompt makes sense—and when customers are far more willing to reward staff who’ve actually taken care of them.



Only Prompt Tips on Food & Beverage



Remove tip prompts from the reservation invoice or POS screen unless it’s for food and beverage. This not only reduces friction, but it helps your staff earn tips based on the quality of service they provide—not just the size of the total bill.



Educate Your Team



Make sure your staff understands why you’ve set it up this way. When servers know that tips are earned through service—not padded through software—it creates a stronger culture of hospitality and performance.



Ask Your Customers



Before making any assumptions about what people want, just ask. A simple one-question survey can go a long way:



“Do you prefer tipping on the entire bill (including time), or only for food and beverage service?”



Most will tell you they’d rather tip where it makes sense—on what your team actually delivers.



What If Your Staff Pushes Back?



It’s very possible that once you remove tipping from reserved time, your staff will raise concerns. They might say:

• “My tips have gone down since we stopped including simulator time in the total.”
• “I used to get tipped more when people ordered less but the bill was still big.”

And they’re probably right—in the short term. When the total bill is lower (because it no longer includes time), some customers may tip slightly less if they’re just basing it off a percentage. But here’s the thing:



Tipping is for service—not access.



Your staff didn’t provide a service related to simulator time. They didn’t open the bay, set up the booking, or deliver an experience connected to the time itself. That was all done by the system, and in most cases, prepaid online before the guest even arrived.



Yes, tipping may dip slightly—but only because it’s being recalibrated to reflect actual service provided. That’s not a loss—that’s fairness.



Why Customer Satisfaction Must Come First



Here’s why the customer’s opinion is more important than a temporary dip in server tips from inflated bills:

• Guests are getting frustrated. More and more customers are complaining about being prompted to tip on things that have no human involvement. That’s not a good look for your business.
• Unhappy guests don’t return. It doesn’t matter how much a staff member makes on one visit if that customer never comes back. Long-term business health always outweighs one night’s earnings.
• Great service still earns great tips. The staff who go above and beyond—check in, bring drinks quickly, make recommendations, create a vibe—will still get tipped well. In fact, those tips are more meaningful because they’re based on real experience, not a padded bill.
• Trust matters. When you only prompt tips for actual service, customers trust your business more. And trust = loyalty = higher lifetime value per customer.

Don’t Let Tipping Be a Turnoff



Your customers are coming to relax, swing a club, and enjoy themselves. The last thing they want is a checkout screen that feels like they’re being guilted into tipping on something they already paid for.



By separating simulator time from food and beverage, and keeping tip prompts where they belong, you create a better experience—and build more loyalty in the long run.



Pro tip: Businesses that remove unnecessary tip prompts and simplify the process actually report higher customer satisfaction and better tips on food and beverage. People tip more when they feel good about it—not when they feel forced.

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