What percentage of hotel guests leave tips?
: How much tip for whom?
How much tip for whom? - Page 1
By Rudolf Walter Leonhardt
Nietzsche told his dear friend Malwida von Meysenbug about his arrival in Livorno in May 1877: "Do you know how I got to the Hotel de Londres? - I don't know, in short it was good; only the entry was horrible because it was a whole Entourage wanted to be paid by thugs. "
Usually the "wake of straws" wants to be paid when they leave the hotel. This made sense at a time when the staff of larger private houses were rewarded by: guests who, after all, had done work without paying a hotel bill.
Swift recommends to them in "Rules of Wisdom for Commanders and Servants": "To you servants whose masters live in the country, I give the good advice that, if you want tips from foreign visitors - without which a servant can probably not live -, you always stand in two rows when the visit is recommended again, so that it absolutely has to pass between you. He would have to be extremely shameless or have less money with him than usual if he were to get away from one of you. Depending on how he acts against you, you can take your measures when he comes back another time. "
The guest rightly shies away from such "measures". Even the hotel guest, from today. So he pays the porter 20 marks in any case, even if it is difficult to fit into the travel expense account. And then of course 3 to 5 marks to the man who fetched the luggage from the room and took it to the taxi. He hired a second one right away - does he get something too? And what about the wagon master, who tears open the blow in such perfect form? Should I have left something for the maid? The waiters actually got off badly too, since their bills were only ever signed off; if you had paid it in cash, you would have at least rounded the amount up, maybe even added something. One leaves with a bad conscience.
In 1967 the "inclusive price" was introduced in the Federal Republic of Germany in order to take the worries of the travelers and the employees of the catering trade into the hand of the humiliating feeling of being paid. This was indicated on the invoices; "Service charge and VAT are already included in the price." Recently, however, in its "Circular 6/79", the "Grand Board" of the German Hotel and Restaurant Association DEHOGA recommended that the "separate identification of a service charge" be omitted because it was "detrimental to the image of the waiter's profession".
It probably has less to do with the "image". Rather, it is true: tips cannot be abolished so easily where they are natural. Meet the needs of the giver as well as the recipient. And why, after all, should waiters be placed in a worse position than house boys, porters, taxi drivers, hairdressers or croupiers?
How much tip for whom? - Page 2
The psychology of the taker is probably not complicated. Who wouldn't want a little money "that the woman doesn't know about"? And sometimes it really is the woman whose control of the paycheck or the pay slip is feared. More often, however, there are other instances. I remember well an acquaintance from the so-called better circles whom I met again on the line. "But what are you doing here?" - "Don't laugh: I enjoy the feeling that for every hundred marks I earn, I don't have to give a tired mark to the tax office."
If they saw each other in society, perhaps other tip recipients would react like my taxi driver in Tokyo. He had saved me from a desperate situation, alone in the pouring rain in an area completely unfamiliar to me - Japanese taxi drivers like to drive past recognizable foreigners; During the journey he had finally been able to give me some highly desirable information in sounds that were halfway familiar again, which had a recognizable resemblance to the English language; he had safely delivered me to the big hotel. He had to get 320 yen, so I quickly gave him a 500-yen note. So he came running after me into the hotel lobby to give me back the 180 yen.
It seemed impossible to show the gratitude I felt toward this man for good reason. It is precisely there, and only there, that tips make a good sense: to pay off a debt of thanks where personal services are not, as is almost the rule nowadays, minimal and sullen, but rather cheerful and helpful; because that is not included in the tariff payment.
Even the most generous traveler should remain unruly in places where tips are almost demanded. Where tips to They become routine because they don't help the tip recipient anymore, but instead they are deducted from his wages by the entrepreneurs (taxi companies, hotel companies, casinos) and treated as income by the tax offices.
In New York, for example. I was still quite a young person and it was my first time in America. The taxi clock read $ 6.60. I said, urbanely: "So seven." Then the taxi driver slammed a pile of silver-plated cents in front of my feet and made a remark which, although I did not understand it, I was allowed to take it as obscene.
The light brown taxi driver just wanted to earn as much from the six-dollar trip as he needs to get his money's worth. By now I know that if you don't want to make your New York cab driver your enemy, then a dollar is the least you should give him; he would rather have more.
Journalists have a lot to do with taxi drivers. And when it comes to tips, these taxi drivers are particularly important. In Germany we have known for a long time: on an extremely short journey, in order not to annoy the driver, one should give at least one mark "tip" - even though a taxi driver is not allowed to drink this money. But he is allowed to issue receipts that are as good as cash for many upscale professionals hurrying to work: the company reimburses "the expenses". The bill on the watch was 20.40 marks. "Write twenty-two marks fifty," said, generously at the expense; of the company, a layman. That's how the taxi driver told Air, who warned the customer: "I'd rather not write that; because we don't give the price - the clock jumps from 40 to 60." The tax offices are apparently unsure when it comes to handling tips: Is that a necessary expense or not?
How much tip for whom? - page 3
And who is already quite sure? Frequent travelers and well-traveled people also hesitate. "Everyone likes a few beeps - if only there are enough." This cynical advice from the globetrotter is true nine times out of ten. But not with old-school Japanese taxi drivers, and often not with Japanese people in general. And not with stewardesses. reputable airlines. Does the tip hurt the personal pride of whoever accepts it? Yes, a little - that would be an obvious answer to myself. But then I think of the ship stewards, the proud predecessors of the air stewardesses: They have always expected and still expect from cabin owners a bonus that can amount to no less than ten and easily more than a hundred marks, depending on the situation The length and luxury of the trip - and apparently her pride doesn't suffer a bit.
"Bonus" sounds better than "tip". Originally, this: the additional amount to be paid was actually often intended to be drunk. "The lower class serves and drinks." All European languages speak of drinking with this additional gratuity: only the English do not ("tip") and not the Italians (mancia "). In England and Italy there is no less drinking than in other European countries.
The longer you think about the "tip", the more complicated it becomes. In southern countries it is known that it is not a question of the price, but of what has been additionally paid or minus what has not been paid, a lovable negation of the norm. "Pay what you pay and I'll do what you pay." Europeans, especially in the north, struggle with such maxims and even speak of "corruption".
I am for compromise and I suggest:
If you are poorly served, you still pay the bill without hesitation - otherwise not a penny. He should, within Europe, change his behavior regardless of the place where he is: watering German waiters is okay with English taxi drivers, is cheap one for English taxi drivers. Very friendly and helpful waiter can expect up to ten percent for "Inclusive." "Bills, more than fifteen percent of course, where the guest has not already been asked to pay for the service. What "service" is out of the question, at the counter of a bar or an English pub, for example, tips tend to attract an unpleasant sensation. When staying in a hotel, you distribute - about ten percent of the bill to the staff as you like; In a well-run house, everything comes together again in a "drink" anyway, because otherwise those would be badly disadvantaged who, like cooks and dishwashers, do not work on the tip front.
Head porters of good houses are the croesus among the tip recipients. They expect a ticket from guests for whom they have arranged trips, reservations, theater tickets or the like (and additional percentages from the travel agencies).
Taxi drivers: ten percent of the fare, more for short journeys. Hairdressers: ten percent, but at least one mark (men's hairdressers are less spoiled than women's hairdressers). Gas station attendants who cleaned the windows and took care of a little other things: a mark. Sleeper car attendant; five marks. Croupiers: for big wins (plein or cheval) the bet chip - the snob finds such determinations as a life aid to be unbearably banausal. And he is right about one thing: The determination is difficult to get along with the spontaneity that alone makes tips what they should be, namely not part of the weekly wage, but basically unpredictable additional recognition for unexpected friendliness; Gifts that are none of the tax office's business. The whole tipping business becomes disgusting when it is no longer possible for someone who urgently needs his marks to pay the taxi driver exactly by the clock or for someone who has just picked up a lottery prize to give the gas station attendant a blue card.
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