Jim S. Says:
I suppose tipping in the United States might seem weird and complicated to foreign visitors.
Well, unfortunately, it’s the same for Americans traveling abroad. There is a fine line between expressing appreciation with money and being an offensive American.
Can you shed light on this very confusing subject with regards to Europe?
IL Executive Editor Jennifer Stevens Says:
Hi Jim,
This is a common source of confusion for people on both sides of the divide. As you say, Europeans visiting the US often are confused by American tipping culture. But similarly, when we go to Europe many find it strange and unusual not to tip.
In a general sense, tipping in Europe is never mandatory, the way it is in the US.
Usually it’s reserved as a way of showing your server some appreciation for particularly skillful or charming service.
It’s also almost exclusively reserved for waitstaff in restaurants. Bar servers generally do not expect tips (though if you see a tip jar on the bar, feel free to pop any spare coins inside), and the same holds true for hotel staff, cab drivers, and pretty much everyone else.
When you do decide to tip, there’s not really any set amount that’s expected. Most Europeans will simply round up on a check and leave the difference.
In major cities and tourist spots, the servers are accustomed to receiving tips from visitors. But service is never predicated on the expectation of a tip.
Some establishments, particularly in cities and tourist spots, will add a service fee to your bill, which is intended as an extra fee to serve as a tip for the staff.
This can serve as general guidance about tipping in Europe, but there is some variation between countries.
For example, in Italy the coperto or cover charge, generally a euro or two, relates to bread on the table, and sometimes a dish of nibbles, such as olives. If no service charge is included, generally a tip of a couple of euro will suffice if you’re very satisfied with the waiter.
In cafés and bars, the going rate is €1 to €2 if you are sitting at a table (and if the bill doesn’t already include a service charge). When standing at a counter or bar, you can leave small change if you want—maybe a 10- or 20-cent (euro) coin.
In France, service, representing 15% of the charge, is generally included in the bill in restaurants. It’s usual to give a tip of another 5% to porters, doormen, theater ushers, guides, hairdressers, and taxi drivers.
In Portugal, locals almost never tip in restaurants, although occasionally they will round up on a check and leave the difference. Tipping cab drivers is also not a common practice in most of the country; however, in Lisbon, rounding the fare up or including an extra euro or two is greatly appreciated by the drivers.
Hope that helps clear things up.
If you want to get a full, in-depth look at Europe, and attend Q&A sessions where topics like tipping may be discussed in details, join us for Fast Track Europe ON DEMAND April 12-14.
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