Is it necessary to leave a tip in a cafe? Tips: should you give them, to whom and how much? You should not tip a hotel employee at the reception

The most difficult problem that Russian restaurant patrons face is whether to leave a tip? In our country, unlike other countries where there were no serious upheavals in the form of communism, the rules of voluntary remuneration for services have not yet been established, so restaurateurs almost always leave the issue of service fees to the discretion of visitors. And so far most of them prefer to answer this question with a refusal. For those who still doubt it, we have collected the most necessary facts about tips: where they come from, why they are needed, how much they should be left in Russia, and what waiters in other countries are content with.

Where did this even come from?

The English word gratuity, meaning "money for service", appeared in the 1530s. It goes back to the Latin gratuitas - “gift”. The more common and slang name for tips in English - tip - has a vague etymology. It spread in the middle of the 18th century and may have been borrowed from the argot of thieves, where it was used in the meaning of “to give.” This version is described in the Online Etymological Dictionary of the English Language - a very respectable portal used by scientists and students of the most prestigious universities. Also in English-language sources you can find a version that the word TIP is an abbreviation (To Insure Promptness - “to ensure efficiency”). Allegedly, it appeared at the beginning of the 17th century in taverns, whose owners offered visitors to ensure the speed of order fulfillment by donating to a jar at the counter. The online dictionary confirms that this word, meaning “to give some money,” first appeared around 1600, but says nothing about the version with the abbreviation on the jar, which is especially common in Russian-language sources. In some languages, tipping is called "drink money." This dates back to the medieval tradition of treating a servant to a drink in honor of an arriving guest.

From all of the above, it follows that the tradition of giving a little money or gifting something to a servant as a sign of gratitude or to improve the quality of services arose in the deep Middle Ages (approximately the 14th–15th centuries). The appearance of this custom in Russia probably occurred a little later. Fans of Russian classical literature remember that in pre-revolutionary works they often gave away vodka rather than tea. But it was the word “tip” that stuck, not “vodka.” In the 19th century, when tea ceased to be a luxury item, an unspoken rule arose in taverns - to leave the servants “starting money” - money for service, which was enough for a small portion of the cheapest loose tea in this establishment. Since the middle of the 19th century, the concept of “tip” has already been found in literature, and innkeepers stop paying salaries to their employees. They receive money only in the form of tips, and sometimes even pay the owner extra for the opportunity to earn money. This ended during the October Revolution.

The philosophy of the Communist Party of the USSR did not allow the Soviet man to take from above - which did not in the least prevent the Soviet man from doing this. Today's taxi drivers, for example, are very fond of performing the comedy "no change at all" when you pay them in cash - a practice that began in the Soviet Union with its official disapproval of tipping. Now a new chapter in the history of tipping is opening in Russia.

Is it mandatory to leave a tip?

Russian people have not yet resolved the issue of tips. In Moscow restaurants, about a third of visitors leave a reward; in the regions - even less. Since there is no long-standing tradition of paying bonuses to waiters yet, discussions are still ongoing in Russian society. Opponents of this type of reward sometimes take the position of the Japanese: tips humiliate the waiter and put him in a dependent position. Others consider it wrong to reward restaurant workers, but ignore everyone else: in Russia, waiters, just like everyone else, receive a salary for their work, why do they need some kind of additional bonus from the client? Stones are also flying at restaurateurs: some visitors believe that at their expense, establishment owners save on salaries and bypass taxes. Proponents of tipping typically respond to these objections by citing the Western tradition of leaving gratuities to waiters and other service workers, and calling those who don't do so lacking in maturity (both financially and ethically). So to the question: “To leave or not to leave money in the pocket of a check?” in Russia you will have to answer on your own for now. But some restaurants help their customers with the answer - they include a service charge directly in the bill or hint with some phrase in the check that it would be nice to pay the waiter for the work. Moreover, many of them actually live mainly from tips.

And how much should you leave?

In Russia it is customary to leave 8-10% of the order value. More is possible - at your discretion. Some restaurant checks have a tip plug: that is, you leave a certain percentage of the bill depending on how you rate the service. For example, 5% is satisfactory, 10% is good, 15% is excellent. But remember that your money doesn't always go straight into the waiter's pocket. In some restaurants, it is customary to divide bonuses equally among all employees (or among all waiters). It is believed that this kills competition and allows visitors to be served more efficiently. If the money is still divided equally, then one waiter will be able to easily approach the table of another and visitors will not have to wait long for service. In other establishments, waiters take what they personally earn and share it with the cooks and cleaners. Sometimes just like that, sometimes for additional services, such as cleaning appliances from stains.

How much is it customary to leave in other countries?

The largest tips in the USA - it is not customary to leave less than 15% here, and everything else depends on the state. Somewhere the waiters will expect 25% of the bill from you, and somewhere even half. This phenomenon is explained simply - many establishments in the USA do not pay waiters a salary and they have to live on the gratitude of their customers. It is customary to leave money even for bad service. Then the client has the right to pay the waiter not with banknotes, but with a couple of coins. By the way, you will have to fork out money not only in a restaurant: in the USA, representatives of all professions who provide you with any services, including cloakroom attendants and even ticket takers, will expect tips from you.

For Europe, the German newspaper Berner Zeitung has come up with the following rule: the further south the country, the higher the tip. But it doesn't always work. For example, in sunny Spain and Italy, local residents rarely leave money for service staff, and if they do, it’s only 5 percent and only in restaurants. But tourists here are expected to pay at least 10-15% of the bill. In France, bonuses are stricter - the same 10-15% will definitely be included in your bill. Plus, it is considered good manners if you leave a little extra on top - personally for the waiter.

In Eastern Europe (including Russia) it is considered the norm to leave 10% of the bill to the waiter, while in Scandinavia tipping is treated as a formality. For example, in Sweden you can simply leave change or ask for the bill to be rounded up. A 10% tip here is a sign that you really enjoyed everything. In small cafes, as a sign of gratitude, you may not leave money, but, for example, put away the dishes.

In the UK, leaving something on top is only accepted in restaurants, and sometimes the additional charge is already included in the bill. The receipt may say: “Service not included,” then feel free to leave a 10% tip to the waiter. For other services, the British do not expect additional remuneration, except for a pound or two for the delivery person, and then at will. Never leave a tip in bars and pubs - it is not accepted here. If you have been going to the same establishment for a long time and have already become friends with the local bartender, you can offer him a drink at your own expense. If the bartender is not allowed to drink on the job, he will take this offer as an opportunity to take £1 as a tip.

In China, no one expects remuneration from you, but if you give, they will take, but in Japan you can seriously offend an employee with your “handouts.” The Japanese believe that they are able to independently pay their employees who respect their work and the payment due for it. Therefore, extra money is an insult to both the waiter and the restaurateur. You can also leave nothing to the Icelanders - although in this country the prices are so high that you probably won’t want to.

Can I pay a tip with a card?

Theoretically, yes, you can ask the waiter to include the service in the bill and pay for everything by card, but it is unlikely that the waiter himself will be very happy with such a reward. The money will come to him only after a few days and in incomplete amounts. The same applies to those establishments that indicate on the receipt the option to pay for services by card. It happens that bonuses are summed up for all waiters, and then divided between them, kitchen workers and cleaners. Taking into account taxes, it turns out to be quite a bit.

Yandex.Taxi also persistently invites its users to leave a tip for the driver after each trip. The application will debit the required amount from your card.

How to give, to whom and how much, if we are talking about... tips? What to do when a guest wants to thank the chef personally, and will the money reach the recipient? The owner of the holding answers these and other questions RestConsult and restaurant chains Meat fish » Sergei Mironov .

Where does the money from tips go and how is it distributed?

Tips are distributed differently in different establishments. Often they go into a common “piggy bank”, from where they are distributed to different people.

Another “form” - the waiter does not hand over the money to the common “pot”, but after the shift he shares it with whomever is due.

Third option: he takes all the “tea” for himself.

Personally, I am a supporter of the latter approach. Because if a waiter gives tips to others, he unwittingly corrupts people. Let's say: he gives a tip to the manager. And he punishes him by organizing his work. And now the manager’s behavior begins to depend on the amount he receives. And he may decide not to touch the careless waiter.

The second reason: the waiter gives a certain amount to the bar. And the bar makes his order first. Gives it to the kitchen - history repeats itself. I gave a little more and received a little earlier.

Or imagine a situation: a waiter spilled coffee. In theory, new coffee should be brewed, and the culprit must pay for the mistake. But the bartender receives money from the waiter. This means he will make new coffee just like that. And no one will pay for it. Or rather, it will be, but already the owner of the establishment.

And there are a lot of such things. In addition, we always explain to the staff that theft is punishable. And this is not allowed. And here – let’s imagine again: two waiters on shift. One works responsibly, tries hard. The second is careless. And the money goes to the common fund. And the first may well ask the question: “Why the hell should I be zealous? If Sidorov does nothing, what will we both get from the common “piggy bank”?” And this seriously demotivates the staff.

Other story. The waiter was given a tip of 10 thousand rubles. According to the rules, this money should go to everyone. And he “turns on”: “But I earned it!” Why should you share? After all, I’ll get a thousand, or even 500 rubles from the “common fund!” And he “cuts” this money, carefully hiding it in his pocket. In other words, he simply steals. But this is the so-called provoked theft. Because when a person receives such a large amount, he looks differently at the entire tip distribution system.

And when a person once stole, he had already stepped on a slippery slope. That's why I am a supporter of the waiter taking all the money for himself .

You may ask: “What about the bartenders then?” I will answer: “No way.” All employees must be paid a decent salary. And make sure that the guest leaves a tip to whom and for what he wants.

How to tip the chef?

When a guest wants to highlight a specific employee: a cook, a bartender, one waiter among others, it is better to call him to the table and hand over the money personally. There is nothing unusual about this.

How much is it customary to tip in Russia?

In Russia it is customary to tip 10%. I think this “tradition” will last for a very long time. Well, what if you, say, dropped into a restaurant for a business lunch? And you are gnawed by doubts: should you leave a tip, or is this no longer according to the rules - relax: the situation has not changed. It's the same food from the menu, served by the same people. This means - I repeat - it is customary to leave 10%.

Should I tip for a business lunch?

But still, among “office workers” there is an opinion that you don’t have to leave a tip for a business lunch. I don’t agree: after all, the waiter works at your table in exactly the same way, and on an obviously much smaller bill. Therefore, 10% left for dinner and for a business lunch are completely different money. In other words: in a “business” situation, the waiter will a priori receive less. And if you are left without tea, you will earn very little. Of course, he will politely finish serving such guests, but it is possible that he will be offended.

How to leave a tip if you don't have cash?

How to leave a tip if the guest does not have cash? If the restaurant is “normal”, they will provide the opportunity to leave a tip using a card. But this practice is not yet very widespread in Moscow. Just recently I returned from St. Petersburg, where I left tips using a bank card in every restaurant. In the capital, this can only be done in one restaurant out of ten. For some unknown reason, establishment owners themselves limit their employees’ earnings by depriving them of tea in this way.

Who is it customary to tip?

Who else should I tip? Let's say in a restaurant the cloakroom attendant carefully handed you a coat. The cleaning lady in the bathroom handed me a clean towel...

Wardrobe attendant - why not. In our country it is also customary to reward this employee with a symbolic amount.

Should you tip your food delivery driver?

What about a food delivery courier? There is no such full-fledged practice in Russia. It all depends on the person’s personal desire. Still, we do not live in America. Where it is customary to leave 20% as a tip for any meal. And try not to do this - at least you will be reprimanded. And you will be very lucky if it is in the correct form.

In this material, our editors tried to collect answers to the most exciting questions about tipping: we studied world practice, talked with workers in this field (from waiters to owners of establishments), so that no one would feel embarrassed - neither waiters nor visitors.

How much to tip?

This question often “torments” many people. There are situations when there is no firm certainty about how much money should be left to the waiter and whether to leave it at all.

An unspoken tradition says that in Russia it is customary to leave 10% of the check amount. Of course, this applies to those people who are worried about their reputation among the serving staff of their favorite establishment. If you don’t care, then the size of the tip depends on your mood: you liked everything and have some extra money - a couple of small bills worth 50-100 rubles will be a good bonus to the waiter’s salary. If the service was terrible, and you don’t have the patience to be in the restaurant, don’t give anything, or leave some change and run away from there.

However, not in all countries it is customary to tip. For example, every Japanese has the belief that serving a client well is a professional duty that does not require additional encouragement. Giving a tip to a waiter means insulting him. The same applies to Japanese tourists, who, as a sociological survey showed, travel less than they would like due to the need to tip everyone.

In general, each country has its own characteristics of rewarding service personnel. In the USA, it is customary to tip everyone: taxi drivers, cashiers at McDonald's, maids, hairdressers, porters, and even free shuttle drivers. In England, you can express your gratitude to a bartender by treating him to a drink at your own expense. And in Germany you cannot leave money intended for the waiter in an open place: it is better to cover it with a napkin and just leave. Humility is an important quality in this regard, as it shows gratitude for good service.

It is interesting that in poorer countries, such as Turkey or Cuba, the issue of tipping is more pressing. Waiters in such countries are usually poorly paid, and the main income comes from “extra rewards” from customers. Therefore, one should not be surprised at the annoying courtesy of Turkish garçons - they just need to feed their family.

Is it necessary to pay a tip at all?

There is no clear answer. As the waiters themselves say, this is not the responsibility of every client - it is an expression of gratitude, like the word “thank you.” And if the service really was that good, a small amount of money will speak louder than any praise.

We asked the owners of Chelyabinsk establishments what they thought about this:

Alexey Noskov, co-owner of Pizzamania:

What is a “tip” anyway? This is a reaction to the quality of service. If you leave a tip, it means the service is good or even excellent. If they don’t leave, then the situation with the service is poor. However, you need to understand what format we are talking about. In fast food, for example, they don’t leave tips. And in the premium segment, not leaving a tip is, on the contrary, almost a violation of some unwritten code.

In some establishments, the order amount already includes the line “for service”. These are not tips, but the restaurant’s income, which, by the way, depending on the taxation system, should also be included in official reports. But this, in my opinion, is a violation of ethics in relation to the Guest. And I never allowed this to happen. If I find out that my waiters are “extorting” tips or provoking the Guest to do so (for example, delaying change), I will simply fire such an employee.

Tatyana Starovoitova, manager of the Decameron restaurant:

A priori, the waiter must do a good job; no one is obliged to leave a tip. If you don't like your job, look for another one. A waiter is a creative profession: a stylist, a psychologist, and a mathematician. If you are not like that, you are not a waiter, but a server of food and drinks.

However, in some countries the service charge is already included in the bill under the “service fee” column. So, for example, in the USA or Singapore, you don’t need to think about how much to leave for the waiter - a certain percentage of the total order amount is already included in the check, and can reach 25%.

Should a waiter serve every guest well, whether he is tipped or not?

As mentioned above, in some countries they believe that any job should be done well without additional payment. And this is correct, because doctors or builders do not receive tips for doing a better MRI than in another hospital, or for building a better house than others. However, the service sector is a completely different area of ​​business, and its own rules apply. “Tipping” has been around for a long time, it is an unwritten rule ingrained in the minds of many people, and therefore it is difficult to ignore this phenomenon.

But at the same time, tipping is not an obligation. Official legislation does not limit either clients from receiving incentives or waiters from receiving additional money for service. Since this contradiction is difficult to lead to an unambiguous solution, it is necessary to act as you want.

Yes, I believe that a waiter, like anyone who strives to become a professional in their field, should a priori work without additional incentives. However, the waiter must understand that his efforts have a rare opportunity to be rewarded literally immediately. Believe me, this knowledge is an excellent incentive. Those who worked in line positions in a restaurant will understand me. Personally, my record for tips as a bartender per day in one well-known entertainment complex in Odessa in the late 90s was ten average monthly salaries. For this reason, we treated the Guests very carefully and respectfully,” says Alexey Noskov.

Should I tip on business lunches?

Since the business lunch format involves a relatively small fixed payment (usually 250-350 rubles), the issue of tips in this case is very relevant. 10% of the check for a business lunch is equal to 25-35 rubles, which in our time can only be given in small change. The amount is not so large, it would seem more like an insult than gratitude for good service. The same rule will apply here as with a regular dinner in a restaurant - pay what you see fit. Lunch was brought quickly and hot, they paid for it quickly, and they even gave you “chewing gum”? You can leave 50-100 rubles and leave with a clear conscience. Was bad? I quickly ate and left - and next time look for another establishment.

How much and how to tip the bartender?

It’s one thing when the waiter only brings food and ensures a comfortable stay in the establishment, it’s another when the bartender prepares drinks, serves, accepts money, and communicates. However, the approach to tipping is the same: 10-15% of the order if the bartender served quickly, served correctly and listened to the next problems, as is usually shown in films.

We asked Kirill Tkachenko, a former bartender from The Lost Society, how much he received in tips relative to his official salary:

It all depends on the season. In summer, wages prevail over tips; in winter, the opposite is true. Guests more often come in to warm up with strong drinks and sit at the bar, and, accordingly, can already reward you with tips for the work done. Or give a tip for a good dialogue. Spring and autumn are almost always 50/50,” Kirill shares.

If you tip the bartender, will he serve you faster?

There is a belief that the bartender will serve you faster than the one who gives the most tips. In fact, it happens in different ways:

This didn’t affect me at all, everything was done in order, everyone was served the same, they always tried to work as quickly as possible, and did not forget to monitor the quality of service and preparation,” answered Kirill, the bartender.

Here, again, everything depends both on the country and the establishment in general, and on the bartender in particular: in the USA there is such a practice, since there are usually a lot of visitors, and those who pay are served first. We don’t have a developed tipping culture, so hoping that a client will give money for the speed at which a drink is served is stupid. This is the mentality. Remember yourself: “if a bartender works, then let him do it equally well for everyone.”

What is the tip size when serving a banquet or a large group?

If this question concerns a banquet and similar events, where there is one organizer and the rest are guests, then, naturally, the organizer pays. This can be discussed in advance, even at the stage of agreeing on the menu and cost of the entire evening. Sometimes tips are given after the end of the banquet to all service personnel: security guards, servers, waiters, cooks, and so on. And this is done by the administrator or owner of the hall, to whom the amount was allocated to encourage staff. Or, in rare cases, during a banquet one of the guests may personally hand over a couple of bills “for tea.”

If we are talking about companies that simply come to the restaurant to relax with their families, then it is the same as for a single visit: 10% of the check, no matter whether it is general or individual.

Do waiters share tips with other restaurant employees?

Yes, but not everywhere. There are no strict rules here either. If the waiter believes that receiving a tip depends only on his work, then without remorse he takes the entire amount for himself. If he is sure that he could not have done it without the help of the dish polisher, dishwashers, cleaners and cooks, then the “tea” is divided among everyone involved in the service process. At the same time, in some establishments, the waiter's remuneration is collected in a common box, and then divided among the entire staff. There are also restaurants where the administrator has established a rule that the waiter does not have the right to take the entire amount for himself, and must necessarily share tips with the cooks and bartenders.

Should you tip with coins or small bills?

Undoubtedly, this is better than nothing, because a penny saves the ruble. Considering that there are usually many such visitors per day, for this little thing you can buy, for example, a pack of cigarettes or leave by taxi after a night shift. But again, you need to be careful. Having eaten for 490 rubles and paid 500, it is not recommended to loudly say to the whole room, “No change needed!” This may offend the waiter. There is a chance that you will definitely not like this establishment the second time. The same applies to the situation with business lunches, which we discussed above.

It’s better not to make such “broad” gestures - it’s stupid. It's better to just pay and leave. But any small change left by visitors as a tip is collected and set aside. From 5-10 such small tips you can save up for cigarettes - a trifle, but nice, says Nikita Podkorytov.

How much does a waiter receive in tips per month?

We asked the waiters and owners of establishments in Chelyabinsk about this.

At Slavyanka, my salary consists of a salary and a bonus for working at banquets, plus bonuses from the sale of expensive alcohol. Of these, the salary is equal to the minimum wage, approximately 7900. The rest varies depending on how productive the month was. In the worst case, the salary is half the salary, in the best – a quarter,” shares Evgeniy Firyago.

At my current place of work there are practically none, but in the past I doubled my salary with tips. This is because rich people came to us and could leave large sums. You could get 10 thousand for ten minutes of work, but you could be left without tea for the whole evening. But, as a rule, at the end of the day the thousand was definitely in my pocket. This is on the condition that tips are shared in our network,” notes Nikita Podkorytov.

Unfortunately, the employer often gets into the waiter's pocket. Somewhere they pay a penny salary, in the range of 6-8 thousand a month, explaining that “well, you have tips.” And someone takes a 15% tip from the waiter simply because “we give you the opportunity to earn money.” Personally, I think that reaching into someone else’s pocket is low,” says Tatyana Starovoitova, manager of the Decameron restaurant.

Tipping is not only the personal merit of the waiter, it is good service and joint work with the kitchen. Therefore, the employer does not have the right to take tips into account when paying the waiter. “I had a motivation program in my restaurant: 30 rubles per hour and a percentage of personal sales, plus bonuses for fulfilling the plan and personal tips,” Timur Zhanaidarov, kitchen curator at the PLOVE restaurant, shared his experience.

Do waiters get offended when they don't leave a tip?

All the waiters we interviewed answered approximately the same: “you get used to it.” Let us repeat, in our country tipping is more a rarity than a rule. And many do not know how to do this, although there is a desire. The most common request from waiters is: “there is no need to turn tips into the appearance of Christ to the people.” I wanted to thank you with money - I left as much as needed, thanked him and left. If you want to, but you can’t, you say “thank you” and leave. But it’s not worth organizing a circus once again and asking for the laurels of a generous donor. This insults both the waiter and the establishment as a whole. Therefore, there is no better gratitude than a respectful attitude towards the work of any person, regardless of social status or well-being.

The service staff does their job and gets paid for it. In addition to this, the service worker often expects additional remuneration from the client. This nice bonus is called a tip. Few people know how to pay correctly in Russia. Usually this issue is not discussed openly. And also people rarely have any idea about the tip amount. I would like to talk about the rules of etiquette and outline the generally accepted framework - to whom, how and how much it is better to give money as a thank you for services rendered.

What is a tip?

Tips are usually understood as the Nth amount of money that a client or buyer voluntarily gives to an employee. A bonus is issued if a person is satisfied with the service and wants to express his gratitude for the work. Tipping motivates workers to perform their duties efficiently and communicate politely with customers.

There is no law or standard that requires a customer to issue additional payment. It has been noticed that half of Russians are accustomed to providing workers with tips. There are those who are inclined to leave a bonus, but always hesitate when determining the required amount. There is also a category of citizens who fundamentally ignore the unspoken rule of tipping.

Some workers have low wages, but are quite happy with their overall income because they regularly receive tips from customers. At each location, the staff distributes bonus money differently. In some places, tips are accumulated as a general reward and at the end of the day, the accumulated amount is divided equally between employees, and in others, each employee has the right to immediately take their honestly earned tips.

Who should I tip and how much?

Tip to the waiter

To appear cultured, modern and tolerant in a restaurant, you must first receive your order, eat and drink, pay the bill, collect your change, and then leave a tip. It is advisable to give 10% of the paid amount. This will not upset, but rather please the waiter. If the restaurant staff immediately withheld your change without your will, you should ask for it back. If you pay by bank transfer, you will still have to give the tip in cash. There is a tradition of tipping the bartender who pours drinks behind the bar. Don't deviate from this norm and pay generously 10-15% or refuse the change. If you left a significant amount at the bar, paid for it, and the change was less than 50 rubles, then take it back and give a normal bonus.

Tips for the taxi driver

It is also customary to thank the driver for the taxi service. With his bonus, the client expresses gratitude for prompt, careful and polite delivery to the right place. The lack of reward indicates dissatisfaction with the speed of the car's arrival or driving style. Clients love punctual and courteous drivers and attentive taxi dispatchers. As you understand, the amount will reflect your impressions of the trip, so determine it yourself on the spot, in the range from 5 to 10%. Some companies offer to reward taxis with a bonus directly through the application.

Tips for the beauty artist

If you are satisfied with your own appearance after a haircut, styling or cosmetic procedure in a beauty salon, then you can sincerely thank the master who puts a lot of effort into your appearance. Sometimes clients leave tips with the administrator, but it is wiser to divide them among the specialists who did the work. Also, do not forget to thank the manicurist, treatment, hair straightening or eyelash extension specialist who works from home. Here it is enough to pay 10% of the amount invested in beauty.

Tips for the car wash or gas station attendant

Car wash operators and gas station workers also expect tips. In this case, it’s a good idea to leave 10% of the amount. The washer does the hard work of keeping your car clean, and the gas station attendants are constantly on the street. In both places they do not give an amount lower than 50 rubles, since these workers perform difficult tasks for a small salary. If you give too little, the operator may become upset and serve you poorly next time. If you take your car in for repair, then immediately pay a tip of several hundred rubles to the car mechanic so that he will conscientiously carry out repairs or diagnostics.

Tips for hotel staff

When staying at a hotel, it is also uncritical to reward the staff if possible. Doormen and maids happily accept money for tips. You can pay them with absolutely any amount, depending on the advancement of the establishment and the quality of service in it. It is not customary for hotels to give bonuses to room cleaners, elevator operators and concierges.

Tips for the animator

Animators at corporate events, hosts of entertainment events and similar artists put a lot of their work and charisma into creating a warm and cheerful atmosphere at the holiday. It is also customary to pay additionally to them. It is reasonable to give an amount of 500 rubles per employee for the successful implementation of the event.

Tips for the courier

We all use delivery services, ordering goods on the Internet, water for the cooler, flowers, sushi and rolls, pizza, and various meals in a restaurant. When the service itself has a certain price, then it is worth limiting yourself to it. And in case of free delivery, it is worth measuring 10% of the purchase price. Tips are given more if the delivery is on time, and less if the courier is late.

Who shouldn't tip?

• excursion and travel guide;
• flight attendant on an airplane;
• translator;
• fitness trainer in the gym;
• chef in a catering establishment;
• psychoanalyst and psychologist.

Some people are hesitant about whether or not to tip teachers, tutors and doctors. Some specialists may regard a bonus as a bribe, which is why it is not accepted to offer it openly. Unfortunately, teachers and doctors in Russia do not earn much, but they put their hearts into their work and do important work. Based on this, the question of the appropriateness of remuneration for doctors and teachers is controversial. Obviously, representatives of such responsible professions deserve decent tips for their work, so it would be wise to hand them out delicately.

It is also not customary to offer money to random fellow travelers on a train or other public transport who help carry hand luggage or look after things. You can thank them verbally and wish them luck.

If you see that an employee has conscientiously performed much more than his duties, trying to help you as a person, then do not hesitate to encourage him, without being guided by any rules.

A tip is the client’s gratitude to the service staff, expressed financially.

In many countries, tip is left not only in cafes and restaurants, but also in taxis, hotels, and beauty salons. In Russia, drivers and delivery men are often given change, permanent craftsmen and hairdressers are given gifts on holidays, and small bills, for example 100 rubles, are left to maids and gas station attendants. Basically, the question of tips arises when it comes to cafes and restaurants: should you tip and how much?

Thanking the waiter financially is not just a sign of good manners. Tips often make up a significant portion of his earnings.

Employees of establishments may officially receive a very small salary, and they need tips to pay for housing and buy food. However, it is important not to fall into a moral trap in this matter: you do not have to just give money to a person for doing his job. But if he does it well, why not thank her. It’s a small thing for you, it’s nice for him.

Sometimes money received from customers over and above bills is added up and divided among waiters and other service personnel who do not interact with customers.

It happens that a service fee is included in the bill. It is indicated on a separate line and is easy to find on the receipt. In this case, there is no need to leave additional money. Moreover, if you do not like the service, you can ask to deduct the excess from the check. Remuneration to the waiter is the right, not the responsibility of the client, and it is illegal to impose it Is it legal to include a “tip” on the order bill?.

How much to tip

There are no laws that regulate how much you should tip. The amount of gratitude is determined by traditions. Thus, in Russia it is customary to leave approximately 10% of the bill in cafes and restaurants. But that doesn't mean the waiter will be upset if you give him more.

10% is a very convenient amount to calculate: no calculators, no sheet of paper and pen are needed. Just take the number from the check without any decimal places and remove the last digit from it. For example, you ate for 4,500 rubles. Remove zero and get 450 rubles in tips. Then you went to a fashion store and left 1,734 rubles there. The tip will be 173 rubles, but the amount is usually rounded up - more often than not.

How to tip

There are only two ways to tip.

1. Cash

Regardless of how you pay - by card or cash, it is appropriate to put the tip in the folder with the bill after you have paid it. Leave the bills and leave with a clear conscience.

You can also, if you pay in cash, put the amount including the tip in the folder and warn the waiter that you don’t need change.

In some establishments without waiters, tip jars are located at the cash register. If you like the cafe, don’t forget to at least sometimes thank the employees.

2. By bank card

You shouldn’t particularly rely on this method: cafes and restaurants offer it extremely rarely. But sometimes you can ask to be charged not only for lunch, but also a certain amount for tip. You call it a number or a percentage.

How to tip abroad

USA

In the USA, waiters can work without any salary at all, but only for tips, so it is customary to leave 15% of the bill, and this is the minimum value.

Gratitude will be expected not only in cafes and restaurants. For example, a bartender at a nightclub may simply stop taking orders if you pay exactly according to the price list. It is customary to leave tips in taxis, at gas stations, and generally wherever it may be appropriate.

Sweden

The tradition of tipping is not very common here. If the service staff is thanked, it is extremely modest - with an amount of about 5% of the bill.

Italy

In Italian restaurants, there is a coperto - a commission for a seat, as well as a servizio - a commission for service. Information about this should be written on each menu page. As a result, your bill will be several euros higher, and you don’t have to leave a tip.

Serbia

When you pay the waiter, you decide how much change to give back to you. You can also simply leave a tip on the table. The standard 10% will be enough.

France

The usual tip here is 10-15% of the check, but according to local law, it must be included in the bill.

Japan

Tipping is not accepted here; it is treated as... If the waiter takes money, it is only because he has given up hope of explaining to you that it is inappropriate.

Thailand

Absolutely everyone is expected to tip from you, and it can be absolutely any amount.

Mexico

The standard here is 15%.

Germany

The waiter himself may offer you to round up the bill, for example, from 37 to 40 euros.

Vietnam

Tipping is not part of the culture and can often be returned to you. But in general, the Vietnamese are now more favorable towards this type of gratitude.

Do you leave tips? If yes, how much?