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2torial #0592:
Learn2 Calculate Tips
You bet your money it's important to tip!
Tipping creates an interesting dynamic between
the server and the customer. The practice of
tipping, or giving a small sum of money for good
service can be an anxiety-ridden ordeal for both
parties involved, but that anxiety can easily be
reduced with a little mutual understanding. The
customer wants to be generous to the server when
excellent service is offered, yet for economy's
sake the customer don't want to give the server too much.
On the other hand, many service industries pay only
nominal base salaries to their service employees,
and expect that the employees will provide superior
service, which will translate into more tips and a
higher wage. So, the service staff of many
industries depend on generous tips to supplement
their minimal pay by their employers.
For those who can't remember who deserves a tip
and who doesn't, think of it this way: These
tipping positions are in industries generally
related to travel, such as hotels and restaurants,
airport and transportation, bus tours and tour
guides; or personal services like hair cutting,
hair styling, and beauty treatments including
manicures and facials.
If the principles of tipping seem complex, remember that a tip is usually
calculated in one of three ways: a percentage of
the total bill for the services rendered; a flat
rate for a service; or an amount per person or item
(e.g. luggage) that's involved.
Note: The suggestions are for situations
in the United States, and all dollar amounts are in U.S.
currency. Although tipping is practiced in large
hotels in large cities worldwide, there are enough
differences in local economies and tipping
practices to preclude the formulation of any useful
worldwide guidelines.
And finally, this 2torial
doesn't cover the practice of giving what the
Chinese call hyeung yao, or "fragrant grease"--the
reward (what some might call a bribe) for special
services that won't be given without prior payment.
Tipping in situations is up to your discretion and
bartering skills.
What's interesting about tipping is that how you
tip can mean as much as the amount you tip. Some
tippers, even if they're generous, put a damper on
the exchange between them and the server. This
happens when the tipper assumes an attitude of
arrogance or disdain for the server: "Here, I've
given you the money--now serve me." Instead, try to
communicate in some subtle way (say, a smile and
friendly, simple conversation) that you're grateful
for this person's assistance, and you're
acknowledging the value of his or her service by
supplementing his or her income. This creates an air of
mutual satisfaction and goodwill, as both parties
have helped each other.
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