I've lived in the States, Italy, and the United Kingdom.
I think tipping used to be a peculiarly American preoccupation, but it's spread to the UK in recent decades.
In Italy, tips don't seem to really be expected, although in places like bars (cafes) you'll see a little saucer next to the till where customers often put a few small coins (nothing like 10%). Generally, the attitude seems to be that if there's a price on a menu for a meal in a restaurant, then that's what it costs, end of story. Waiters won't throw a tip back in your face, of course, but it does tend to mark you out as being a tourist as much as asking for an "expresso" does.
In recent months, there have been stories in the UK media about restaurants - including high-end, Michelin-starred restaurants - charging for service, but the staff never seeing either this money, nor the additional voluntary tips some people add to their card payments. I don't eat out a lot (and when I do it's not in places with stars), but my impression is that service charges are still relatively uncommon in Britain. I don't expect a lot of service staff in restaurants (I know it's a pretty shitty job), but if they're courteous and do their best to make the meal a pleasant experience, I will normally tip at least 10%. If I do, though, I always do it in cash, in the hope that the workers, not the owners of the place, will actually get the money.
I often agree with everything you say, but you are far out of your mind and very confused to think any, even single, Michelin star restaraunts would expect anything other than what is lest than perfect service.Food is huge but is only one part of gaining stars. Service is a huge part of ganing those stars. Particularly that second and third. There is an amazing responsibility of food quality, service, and a kitchen sitchuation that most people can't even begin to understand.
I do understand something of what's required to get a Michelin star. My point was that these are very expensive and supposedly highly professional outfits, and they were shamelessly screwing poorly paid, exploited, and often generally abused staff out of tips. It'd be bad enough if some sketchy kebab place did that, but these were classy restaurants with high-profile chefs who had a very different public image.
Do you always tip?
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I've lived in the States, Italy, and the United Kingdom.
I think tipping used to be a peculiarly American preoccupation, but it's spread to the UK in recent decades.
In Italy, tips don't seem to really be expected, although in places like bars (cafes) you'll see a little saucer next to the till where customers often put a few small coins (nothing like 10%). Generally, the attitude seems to be that if there's a price on a menu for a meal in a restaurant, then that's what it costs, end of story. Waiters won't throw a tip back in your face, of course, but it does tend to mark you out as being a tourist as much as asking for an "expresso" does.
In recent months, there have been stories in the UK media about restaurants - including high-end, Michelin-starred restaurants - charging for service, but the staff never seeing either this money, nor the additional voluntary tips some people add to their card payments. I don't eat out a lot (and when I do it's not in places with stars), but my impression is that service charges are still relatively uncommon in Britain. I don't expect a lot of service staff in restaurants (I know it's a pretty shitty job), but if they're courteous and do their best to make the meal a pleasant experience, I will normally tip at least 10%. If I do, though, I always do it in cash, in the hope that the workers, not the owners of the place, will actually get the money.
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Ummitsstillme
5 years ago
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I often agree with everything you say, but you are far out of your mind and very confused to think any, even single, Michelin star restaraunts would expect anything other than what is lest than perfect service.Food is huge but is only one part of gaining stars. Service is a huge part of ganing those stars. Particularly that second and third. There is an amazing responsibility of food quality, service, and a kitchen sitchuation that most people can't even begin to understand.
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Boojum
5 years ago
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Eh?
I do understand something of what's required to get a Michelin star. My point was that these are very expensive and supposedly highly professional outfits, and they were shamelessly screwing poorly paid, exploited, and often generally abused staff out of tips. It'd be bad enough if some sketchy kebab place did that, but these were classy restaurants with high-profile chefs who had a very different public image.
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[Old Memory]
5 years ago
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How else they gonna pay a snobby, conceited chef, arranging micro greens on a plate with a tweezers $120K a year.