(@Staatsmann) on getquin

1Yr·

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

Moritz Zwerenz@Alumdria

1Yr

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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𝙼𝚊𝚗𝚞@FrauManu

1Yr

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

1Yr

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

1Yr

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

1Yr

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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Pharrell Kaim@Pharrellkaim

1Yr

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

1Yr

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

1Yr

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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Leo@DasistderWeg

1Yr

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

1Yr

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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