2Yr·

Good morning everyone,

I keep seeing the campaign pictures of Jägermeister and their campaign "Tipping is part of it!" at Berlin train stations at the moment.💸

https://www.about-drinks.com/jaegermeister-setzt-kampagne-trinkgeld-gehoert-dazu-fort/

Since tipping for me also has something to do with finances and represents a part of the income for some professions, I would be interested in your view.

Do you tip? If so, what percentage do you tip? To which professional groups?

To be honest, I'm always a bit ambivalent about the subject.

I have been a service provider since the beginning of my professional life and have therefore come into contact with tipping.

Even if I am basically of the opinion that it is not my task as a customer to give tips to maintain the existence of the employees, if the employer pays too little basic salary, I still give tips to some professional groups.

In restaurants or cafes it seems to be normal for most people yes, but what about you in bars/pubs?

At the cinema/theater? At your responsible @Paketknecht ?

At your hairdresser/barber or physiotherapist?

Who has experience with it: At the home care service that come for relatives?

I like to provide the local delivery people with water in the summer and, if we have a barbecue at that time of day, with a bratwurst in a bun. In the winter, we sometimes have a pot of tea/coffee.

At Easter and Christmas, we hang a little something on the mailbox for our delivery people (DHL, Hermes, UPS, DPD and the local newspaper delivery person). (For example, a small chocolate Easter bunny).

The then caregivers of my grandmother we invited in the morning usually for breakfast. (Some of them also started to bring fresh rolls).

Craftsmen are also usually supplied by us with food and drinks during the construction period.

As you can read, I rarely give money directly, because as written above I don't think it's my job to increase the income, if employers save on the remuneration. For this I am happy to share small things like food or drinks. 😇

In gastro I try to stick to about the 10% if it fits reasonably and I have sufficient cash on me. Since I mostly pay by card and don't always have cash on hand, it can sometimes be less than 10%.

(Tip about the card payment runs through the tax and is therefore avoided by me).

#einkommen
#trinkgeld
#kontrovers

19 Comments

Schweizer_Investor@Alumdria

2Yr

Here in Switzerland, it is customary to tip about 10% in the restaurant. But not everyone does that, because the tip is actually already included in the price.

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Staatsmann@Staatsmann

2Yr

@Dagobert_Duck Interesting that the tip is supposedly included in the calculation. Do you happen to know if this then also reaches the employees and how it is taxed in Switzerland?

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Schweizer_Investor@Alumdria

2Yr

@Staatsmann no, unfortunately I don't know. But they are allowed to keep the tip from the guests in most cases. But of course there are also black sheep in the gastro scene. At takeaway, you can zbs after the meal order also choose a tip, which the courier gets 100%.

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Schweizer_Investor@Alumdria

2Yr

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Staatsmann@Staatsmann

2Yr

@Dagobert_Duck In Germany, there was once a scandal at Takeaway or another service provider that the suppliers could not keep the money.🙈 And the whole thing with the tax is also relatively complicated. If the employees receive it in cash, it is tax-free. If it is collected in cash via the employer and then distributed, it is subject to tax and social security. If it is paid by card with a tip and then only drawn from the entrepreneur's account to the employee, it is also subject to tax. If I still have everything right in my head.

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𝙼𝚊𝚗𝚞@FrauManu

2Yr

Tip about 10%, sometimes more sometimes less. The tip at the hairdresser visit I have abolished, because the prices are so skyrocketed, they get from me at Christmas box of beer with nuts and chocolate placed in front of the door! Because postmen I provide regularly with coffee to go.

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Felix@Badfinancialchoices

2Yr

TG in the gastronomy is definitely part of it and I also follow the classic 10%. In many other areas, I find small attentions such as food or drinks very cool and I also see it like you: the employer should pay the people accordingly. But since that's not the case, especially in the care and gastronomy, one should give there mMn gladly again a bit on top. Who has ever worked in direct customer contact (especially care or gastro!), I'm sure you'll agree with me when I say that the few euros extra per service, the mood for the rest of the shift can lift significantly. Short edit: In the gastro can of course not generalize... who does not see the service as worthwhile (eg to pick up bottled beer at the counter itself), the TG can also compensate with respectful and friendly behavior. Just don't forget who is on the other side. :)

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SharkAce@SharkAce

2Yr

I give eigl with almost any service tip. Simply because one does not hurt and in the sum of the other person welltut. But without any rule of thumb :D just as it fits in the situation. But just only if the person somehow reaches. At the Rewe at the checkout tip brings rather less 😅

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Gqnina@Gqnina

2Yr

I give tips according to how much effort is going into the service. For example, I get a coffee at a small cafe where I have to order at the counter -> no tips. I go to the restaurant and the waitress/waiter is nice, recommends a great wine -> 10 to 12% tips. Same for hairdressers, uber drivers etc.

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Pharrellkaim@Pharrellkaim

2Yr

I tip only in catering and handerker, it always depends on the service and friendliness of the person. Mostly I also round the next smooth amount

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MJO@Inselkind

2Yr

Tip I give in the Gastro and at the hairdresser ca.10% But it has also happened that I give nothing that depends then on how I am treated

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Stefan@InvestmentPapa

2Yr

I give partly so much tip that it has already come the one or other times to "disputes" between me and my wife. Especially bad she finds it zb. that I also bad service with a tiny-small tip "reward".

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Staatsmann@Staatsmann

2Yr

@InvestmentPapa Similar discussion there is also with my girlfriend and me or when I invite my mother times. 😅 She usually rounds from 48.50 to 50€ and I would often just say 55 or 60€ at 48.50€.

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Leo@DasistderWeg

2Yr

In the restaurant I usually round up to the next smooth amount, without holding me to real percentages. But only if it fits. I was yesterday dinner and should pay 39€, I've also given times 43, has just been a stupid amount 😂 1€ would have been too little and 6€ too much for me 👀 In bars it is different. If I pay my bill at the end there's a similar tip as in the restaurant. In student bars, where you often pay per round I tend to give less;) Since we then rather also pay separately and so anyway much tip accumulates

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Sabine@Sa-Bine

2Yr

When tipping, you should also think about whether the person can reach it at all. Here in Austria, it is often the case in the catering trade that when payment is made by card, the tip does not end up where it belongs. Personally, I always make sure that I have the tip in cash.

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Tobias@Slakish

2Yr

Tipping via card payment tax-free is no problem with the right POS system.

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Staatsmann@Staatsmann

2Yr

@Slakish Well, yes, but how often is such a POS system used? :)

So are there any surveys or anything?

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Tobias@Slakish

2Yr

@Staatsmann Unfortunately, I can't say anything about that. I think many POS systems also support this, but it just has to be set up.

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JCM@TheStoic

2Yr

If a person offers me a better service than I could offer myself, I always tip the person and not too little, sometimes even €50 or €100. However, if the person only offers a standard or good service, I don't tip because I see it as part of the product or service.

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