Having spent the better part of my youth in the service industry I am well aware of how important gratuities are to those hard working employees. That is why I find gratuities and tipping confusing when travelling. I want to be fair and to show my appreciation for good service while at the same time not going over budget.
What I have found through experience and research is that tipping is not expected or as generous as it is in North America. It is appreciated but not anticipated. Service staff are paid a living wage so not as dependent on tipping to round out their income. It is acceptable to round up a bill or leave a small gratuity for exemplary service however and if you are a seasoned traveler you have budgeted and planned accordingly.
It helps to know when a gratuity is included in the bill. A close friend told us the story of running through their restaurant budget faster than anticipated because they left a hefty tip at each meal only to figure out later it was automatically added into their bill, resulting in duplicate gratuities. The blamed it on their inability to read the language and understand the bill (see Speaking the Language, last week’s post) and not as an attempt to defraud. This is just the way it is done in Paris.
Even so it is important to decide when is it appropriate to round up or if you even need to. Start by determining what is good service. That may be different than what we expect in North America. We reward speed and attention. In Europe the meal is an event and may drag out for hours. Is the service slow or is your waiter just giving you time to enjoy your meal? Consider as well that food preparation may take longer or there may be more time between courses.
Think about other service providers as well. It is usual to round up for taxis, but only if you found them helpful. Forget the ones who think you don’t know where you are going and take a round about route. If you have the same porter or cleaner regularly or want to recognize an exceptional member of the staff be sure to do so. It also does not hurt to acknowledge those employees to their employers. Recognition can be intrinsically very rewarding.
It is also good form to tip a tour guide and driver if you feel they have done a good job. These are very hardworking folks in my opinion and deserve our attention. Be sure to use the currency of the country you are visiting. Using our own currency may be easier for us, but involves exchanging the money in order to use it and that can result in fees.
On practically every cruise lines there is a per person daily service charge built into your bill. Awareness of this can help avoid an expensive surprise on the last day. We avoid the surprise by paying for the service charges in advance, along with our fare and port fees. These service charges are shared among all crew from the captain to the dishwashers so it is appropriate to tip crew members that went that extra mile for you.
If you are visiting the United Kingdom (England, Scotland, Ireland and Wales) and have stopped at a Pub for a pint and some fish and chips you order at the bar and they will bring your food to the table. Remember that at places where you order at the counter you do not have to tip. Even so it is appreciated at the end of the night to give the bartender the equivalent of a drink. In restaurants with table service it may be included in bill as service charge so no need to give more. If it is not included about 10 – 15% is expected.
The same rule will apply for table service in Germany and Greece where around 10% is fair.
France and Italy include a service charge in the bill. Even then you can round up for exceptional service and 5% is fair.
In Spain a service charge is included in the bill for table service and most Spaniards do not tip more than that, but if you feel the need 5% if fine. When no table service is provided 10% is appropriate.
Word of advice – never leave the tip on a table in an outdoor cafe as it can easily be swiped, and always leave the tip in cash even if you pay with the credit card so that it actually gets to your server.
Navigating the world of tips and gratuities is challenging. Finding the balance between good will and budget while interpreting different norms and expectations can add a level of stress to your travels that you really don’t want or need. Kindness is always appreciated however, along with the tip.