Small change in the local currency

A smile and a non-condescending attitude

Gratuity: a small cash bonus to a server who offers good, prompt, attentive service; another word for tip.

Automatic tips: In some restaurants, a gratuity is included for large parties (in some cases, for a party of any size). It's often 15%, and there's always notice given when this policy exists, usually mentioned at the bottom of the menu.

This relieves you of the obligation to tip; unless, of course, the service was extraordinary and you'd like to give an extra 5%.

Precipitating tipping situations: If you're traveling through a city for one or several days (or weeks), it's a good idea to stock up on small change in the local currency. Go to your hotel cashier on arrival if you're caught without small bills. This prevents that awkward scenario where the crafty server says" Sorry, I don't have any change," which means, "I guess you'll have to give me that huge bill you're holding."

To stiff or not to stiff: If you'll be staying at a particular hotel for more than a few days, think twice before "stiffing" bad service (leaving no tip). The lapse in service may have been a fluke; if you're too hasty in condemning staff as unworthy of being tipped, then you may incur the wrath of the hotel staff. They can make life unpleasant at best, or miserably difficult at worst (including, in some countries, arranging a break-in.) On the other hand, if the service continues to be terrible, then tip very minimally.

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. Identify good service   Tips shouldn't be thought of as mandatory; they aren't. Tips are bonus for an employee who cares about doing their job well. So take a minute now and before you tip to consider what good service is and when tips are appropriate. Good service should be attentive without being intrusive. A good server speaks clearly and pleasantly, deals with questions in a positive and enthusiastic manner, yet shouldn't be overly familiar with the customer unless the customer encourages such an interaction. A good server also acknowledges and sincerely apologizes for a mishap or a mistake in service, and offers to compensate for the error. Service dictates tipping. If you're treated with superior service, then tip generously; if the service was half-hearted, terrifically inexperienced, or (heaven forbid) rude, then tip minimally or not at all. And remember good service isn't a saccharine voice and smile. That's demeaning to both the customer, who's being treated like a dollar sign, and to the server, who's dishonestly portraying themselves, and is behaving this way for a few extra dollars. Tip on land   While this may seem like a long list of services and tips to keep straight, remember that they can be divided into one of three categories: a percentage of the bill, a single charge, or a charge that increases depending on the number of people or items in your party. See Step 4 for help on calculating 15% of the bill. Restaurants:   Waiter or waitress: 15% of bill. Here's a range that may help you in deciding the tip for this situation and others. Less than adequate: 0%-5%. Good: 10%-15%. Excellent: 15%-20%. (Some folks calculate 15% of the bill total before the sales tax is added.) Headwaiter/maitre d': none; but if they provide a special service for you; then, about $5. Wine steward: 15% of wine bill. Busboy: none. Servers at a counter: 15% of bill. Bartender: 10-15% of bar bill, if you're setting up a tab. 50 cents to $1 per drink ordered is the rule when paying by the drink. Don't plan on tipping at the end if you're paying by the drink--especially if the bar is crowded. The wait staff may assume you're not a tipper and won't be looking to serve you promptly.   Coat check attendant: $1 for one or two coats. Restroom attendant: 50 cents-$1. Car park attendant: $1; if the attendant helps with luggage or packages, $3-5 dollars is a good amount.   Hotels:   Chambermaid: $1 per night or $5-$10 per week for longer stays Less than adequate: don't tip per night's stay; leave a few dollars if they weren't offensively bad. Good: $1 per person per night's stay. Excellent $2+ per person per night's stay. (Note: some folks don't leave a tip at all if they're staying only one night.)   Room-service waiter: 15% of bill.   Bellhop: $1-3 for opening and showing the room; $5 for bringing you to your room with luggage. (These amounts double for more expensive hotels).   Lobby attendant: none for opening door or calling taxi from stand; $1 or more for help with luggage or finding a taxi on the street. Desk clerk: None unless special service is given during long stay; in that case, give $5. Train and plane:   Dining car waiter: 15% of bill. Stewards/bar-car waiters: 15% of bar bill. Redcaps (luggage porters): posted rate plus 50 cents. Airport skycaps: $5 or more for full baggage cart. In-flight staff: none.   Tours and Transportation:   Tour Guide (daily tour): Less than adequate: don't tip. Good: $1 per person in your party. Excellent: $2+ per person.   Tour Guide (extended tour): Less than adequate: $1 per day per person . Good $1.50 per day per person. Excellent: $2+ per day per person.   Bus driver (for a tour bus, not for local transportation!): same as Tour Guide.   Taxi driver: 15% of fare, no less than 25 cents. Car park attendant: $1; if the attendant helps with luggage or packages, $3-5 dollars is a good amount. Personal services:   Hair cutter: 15% of the cost, generally a minimum of $1.   Beauty shop One operator: 15% of bill. Several operators: 10% of bill to person who sets hair; 10% divided among others manicurist: $1-3 or more, depending on cost. Tip at sea   Navigating cruise tipping policies can be a bewildering experience at first glance. There are many different kinds of staff and the main bill (food and lodging and travel) is usually paid for in advance, so the rules on sea tipping change slightly. Some cruise lines provide envelopes with specific suggestions and guidelines for tipping staff that have provided good service, so follow those if they're provided. A few ships, often the most expensive, have a no-tipping policy, which relieves you of these calculations. Cabin steward (this person performs both housekeeping and room service duties): $3.50 per day per person in your room. Dining-room wait staff: $3.50 per night per person, and half that amount to the bus boy. Bartender and lounge waiters: on almost all ships, a 15% gratuity is automatically added to any beverage purchases. Exception: Wine stewards are usually given 15% of the total wine bill per night, and are generally paid that night. Personal services: Hair cutters, dressers and beauticians are tipped 15% as services are rendered, just as on land.   Don't tip: Headwaiters aren't tipped unless they've performed a special service for you. And never tip any of the ship's officers! Calculate 15% If you need some help with percentage tip calculating, here's an easy way to figure out 15% of a number. Let's say the bill was $44.38. First, locate the decimal point, that little dot after the second four of 44 (no, it's not a fly-dropping). Take 10% of this number by moving the decimal point one place over to the left, so that it's between the fours of 44. You now have $4.40 (skip the 38 cents) as 10% of the bill. Halve that number to figure out 5% of the bill; that will give you $2.20. Add the figures of 10% and 5% to get 15% of the bill. In this case, it's $4.40 plus $2.20, equaling $6.60. If the service was adequate but slow or impersonal, then leave $5 or $6. If the service was decent but not fantastic, leave $7. If the service was superior, tip $8 or $9   -end- Learn More!