This indifference to the problems of the poor girl, in whose budget tips made up a significant share, almost cost Hillary Clinton her Senate seat. According to the online magazine "You Have the Right", she had to spend a long time convincing voters that she had no intention of insulting the waitress.
In the West, it is customary to leave tips to almost all service personnel: bartenders, maids, porters, doormen, maître d's, and taxi drivers. The cost of tips pays off well. A knowledgeable hotel guest in Europe, for example, will make sure to leave €0.5–1 on the table every day so that the maid cleans the room with double zeal and changes the bed linen and towels more often.
A separate matter is tipping waiters. Historically, it so happened that in cafes and restaurants people leave the most substantial sums for tips, which are also tied to the size of the bill. At the same time, almost every country has its own traditions. Before going on a trip, it is worth studying them—if only to avoid ending up in an awkward situation.
In the USA, it is customary to leave quite large tips for waiters. Here, tips of up to 25% of the order amount are considered good form, depending on the level of the restaurant and the quality of service. In America, a general rule applies: the larger and more expensive the establishment, the more you need to tip. For example, in small diners and cafes, a waiter will be satisfied with 10% of the order amount. If it is a small restaurant, 15% will suffice. In good establishments, a visitor will be met with disapproval if they add less than 20–25% of the order amount to the check. These requirements are even documented in a special memorandum of the National Restaurant Association of the USA. And although formally they are optional, leaving a waiter without a tip is almost the same as slapping him in public and expressing not just dissatisfaction with the quality of service, but outright indignation.
In Japan, on the contrary, giving tips is completely prohibited. The Japanese believe that serving at the highest level is their duty, and they perceive an offer of reward for good work as an insult. The same approach to tipping exists in Australia. Regardless of whether you are in a large or small city, whether you visit a casino or a prestigious nightclub, you should not leave tips. Moreover, attempting to tip can quite often provoke a hostile reaction from a seller, waiter, or taxi driver.
Tips are not too burdensome in Switzerland, Holland, and Austria either. The 10% tip that is familiar to Russian tourists is considered luxury and even wastefulness in these countries. Here, it is customary to leave waiters no more than 3–6%.
In Austria, by the way, there is a completely legal way not to pay the bill at all. If you ask for the bill three times and the waiter does not react, you have the full right to leave the establishment without paying anything. True, to the great regret, there are almost no forgetful waiters left in this country.
In Scandinavian (Sweden, Denmark, Norway) restaurants, tips of 7–10% are almost always included in the bill. Therefore, no additional contributions are expected there from visitors, although, of course, they will not be offended if you leave a few coins.
France is considered the most expensive European country in terms of tips. Tips are called "pourboire" in French (literally: "to drink"). In most cafes and restaurants, the pourboire is included in the bill: there is a line "service compris" ("service included")—15–16% of the order amount. In addition, in France it is customary to leave an additional €0.5–1. They are placed on a small round plate on which the waiter brings the bill. Interestingly, by the way, in the south of France, waiters do not receive any salary for their work and live exclusively on client offerings.
In Germany, tipping is a common thing, although it is not mandatory anywhere. Neither a waiter, nor a taxi driver, nor a hairdresser needs an additional "bribe": their services are included in the main bill and amount to about 5–10%. Here, by the way, it is not uncommon for a regular customer (you can become one as early as the third visit) to be seen off with a free shot for the road.
In Tunisia and Egypt, you can theoretically not pay tips at all—the cost of service is included in the bill. However, most tourists still leave about 5–10%—rare is the person who can withstand the close gaze of the local staff expecting additional reward. In Israel, 10% will suffice, but in most other nearby countries, they will be happy with 6–7%. In Bulgaria, Hungary, and Slovenia, 5% will satisfy them, while in Turkey, 7–10% is considered good form.
In Italy, tips are included in the bill and are indicated by the special expression "servizio e coperto" ("service and table setting")—from 5% to 10% of the order amount. Portuguese and Spanish waiters count on the same amount of remuneration, but here tips are not included in the bill.
In Greece, tipping is a bit stricter. Here, the "mandatory" contribution is 10% of the order amount. In Greek, by the way, tips are called "filodorima", which translates as "a friendly gift".
Whether to tip or not, ultimately, is your personal matter, no matter what country you are in. Tips are voluntary gratitude for service you liked. Customs may differ, but the whole world adheres to the following rule: never give a single kopeck (euro cent, penny) to anyone under any circumstances if the quality of service did not satisfy you (unless, of course, tips are included in the bill—in that case, you must pay). But if you liked it, then why not make another person a little happier?
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