A roll out of new, upgraded EFTPOS machines have been posing the awkward "tipping" question to customers on a brightly lit screen, hard to ignore.  

The machines ask the customer if they want to tip a 5, 10 or 15 per cent portion of their bill.

Some restaurant owners and staff believe it is time Kiwis are a bit more generous, while others say it puts pressure on customers.

Tipping has never been part of Kiwi culture, in fact, tourism websites clearly state tipping is not customary and not required in New Zealand. The general view has been because employers are required to pay a minimum wage to staff.

However, with the current cost of living crisis, some hospitality workers say they rely on tips to make ends meet.

"For me to be able to save any money, tips are really important. It's only the way that I am able to save money at the moment. Otherwise I would be left with nothing to go towards any like future costs for my car or if I wanna travel or anything."

Alex is a student at AUT and says in her three shifts a week, she could earn as much as $150 in tips. She believes tipping should become the norm.

"The restaurant that I work in tips go to not only waitresses, but it also goes to kitchen staff and bar staff and everyone who is putting in work to make your experience at the restaurant a great one."

Michael Dearth, restaurant owner of Baduzzi and the Grove in Auckland, says tips support his staff, some of whom are still at school.

"I think if someone's going to go above and beyond and give a bit of that extra love, it's great to have tipping. The staff that are students, it's a nice little motivation for them to learn the menu, learn the wine list, learn the cocktail list, learn more and excel more, even though they're maybe going to school to be something else."

Dearth is quick to say customers are not judged if they chose not to tip.

"We shouldn't make it awkward. It's like asking someone if they want a bottle of mineral water or tap water. We're not judging you. If you want tap water, you have filtered tap water. If you want to have sparkling water, you have sparkling water."

However, some restaurant owners and staff believe the newer EFTPOS machines almost turn people off tipping.  

Henry Fisher is a 17-year-old waiter at Hallertau Brewery in Clevedon.

"I've just been in the UK last month, they had already been rolled out. As a waiter I almost find it a bit rude, I feel like pressuring customers into tipping makes them want to do it less."

His boss Stephen Plowman agrees, even though they have upgraded to the newer machines.

"Well, I think it's an option that we didn't activate. I think you can actually turn it off as far as I understand, cause we've just upgraded all our machines and we haven't activated that function."

He says tipping through a machine takes away the personal element.

"It lacks accountability because the money goes to the owner of the restaurant and you're relying on their goodwill to give it back to the staff."

Plowman says while asking customers at top end restaurants to tip might be okay, asking for a gratuity at cheaper, family restaurant might be a bit much.

Restaurant Association chief executive Marisa Bidois says the customer is still able to discreetly decline to tip, without the situation being awkward.

"The terminals are set up so that a customer can still just discreetly decline to tip. There's still a way that you can manage that as a customer without having to necessarily tell someone, look them in the eye and say no."

As far as sharing tips among staff, she says a survey of restaurants showed 98 per cent did.

Alex reckons if you are happy with your service, you should show it.

"A lot of tourists tip, because our restaurant usually gets a lot of people from overseas, but anyone can tip really, and I find that I tip whenever I go to a restaurant."

-Bella Craig/Checkpoint RNZ.