Tipping
by Sara Keilty
To tip or not to tip, that is a tricky question. Tipping can be like loose change: sometimes a nuisance, sometimes forgotten, but still important in its own way. It’s considered crucial in the United States while in Japan the act is considered offensive; in England tipping seems non-existent. Leaving change for service workers may not be the first thing on a Londoner’s mind, but it can still be polite on a few occasions. So how much does one tip, when, and to whom? Well, that depends on whom you’re talking to.
Cab Drivers: A gentleman in his early thirties stepped out of a black cab at the bottom of the Shard. He stuck his hand filled with a few bills into the driver’s side window, walked through the glass entrance doors and pushed the elevator button.
“I round the fare to the nearest pound and tell my cabbie to keep the change. Why wait while he blunders around to find a few pence, right?”
A young woman smoking on her work break outside Costa had different advice.
“I give ‘em the fare and one pound for each bag he carries to the front door. Sometimes I’m nice. I give 50 extra pence if he’ll carry ‘em up the five floors to my flat,” she said.
What cab drivers have to say: Tip is not required. If they help you with your bags or the trip is especially long, then ten percent added to the overall fare is appreciated.
Bartenders: A frequent pint-chugger at the College Arms was found with his hands reaching for a gin and tonic on a Wednesday. He made his way over to a table in the corner that could have fit another six people.
“You don't tip the bar staff. You’re already broke buying the drinks,” he said. He swirled the straw around the ice, gin, and lime. He took one sip. “The best way is to get them to buy the drinks for you,” he said, taking his second sip. “You flirt with the girl serving you. Tell her that her eyes are pretty, you ran out of pounds and it’s been a hard day.” He took his third sip until the straw was sucking air. “And you know what? They might buy you a gin and tonic,” he said, winking and pushing the glass away from him.
What the bartenders have to say: If the service has been good, it’s not uncommon to buy a drink for the staff. The phrase most commonly used is, “And one for yourself,” while you hand over your extra change.
Restaurants: While ordering some nuggets at a local Burger King, a man in a track suit asked if a service charge had been added to his Number 7.
“No, sir. No service charge is added at fast-food places,” said the cashier, handing over his receipt.
A woman in her sixties, reading about ferns and other plants, complained that her burger was undercooked while eating at Byron. The waiter took her plate and dropped it off at the kitchen. The woman opened her book and leaned across the table.
“No tip. I’m getting it removed. That burger was undercooked. Did you know you can get the tip removed? I’m getting it removed.” A new burger came out and no service tip was added.
What waiters have to say: 12.5 percent of a service charge is commonly added to restaurant bills. You will be notified on the menu or pay screen when you swipe your credit card. If no service charge has been added, then leaving 10-15% tip is suggested.
Hotels: The short, plump bellhop at the Savoy reported that it’s encouraged to tip at hotels.
“It’s courteous to give one to two pounds for each bag brought to the room. Five max. Once I was tipped 12 pounds. I do my job well.” He rubbed his index finger over one of the brass buttons on his uniform. “The Savoy is five stars, though. Any hotels with a less flattering rating won’t be expecting any tip.”
What three star hotels have to say: Tips are always welcome. Most tips should go to the bellhops who take your bags to your room. A pound or two for each bag is acceptable.
by Sara Keilty
To tip or not to tip, that is a tricky question. Tipping can be like loose change: sometimes a nuisance, sometimes forgotten, but still important in its own way. It’s considered crucial in the United States while in Japan the act is considered offensive; in England tipping seems non-existent. Leaving change for service workers may not be the first thing on a Londoner’s mind, but it can still be polite on a few occasions. So how much does one tip, when, and to whom? Well, that depends on whom you’re talking to.
Cab Drivers: A gentleman in his early thirties stepped out of a black cab at the bottom of the Shard. He stuck his hand filled with a few bills into the driver’s side window, walked through the glass entrance doors and pushed the elevator button.
“I round the fare to the nearest pound and tell my cabbie to keep the change. Why wait while he blunders around to find a few pence, right?”
A young woman smoking on her work break outside Costa had different advice.
“I give ‘em the fare and one pound for each bag he carries to the front door. Sometimes I’m nice. I give 50 extra pence if he’ll carry ‘em up the five floors to my flat,” she said.
What cab drivers have to say: Tip is not required. If they help you with your bags or the trip is especially long, then ten percent added to the overall fare is appreciated.
Bartenders: A frequent pint-chugger at the College Arms was found with his hands reaching for a gin and tonic on a Wednesday. He made his way over to a table in the corner that could have fit another six people.
“You don't tip the bar staff. You’re already broke buying the drinks,” he said. He swirled the straw around the ice, gin, and lime. He took one sip. “The best way is to get them to buy the drinks for you,” he said, taking his second sip. “You flirt with the girl serving you. Tell her that her eyes are pretty, you ran out of pounds and it’s been a hard day.” He took his third sip until the straw was sucking air. “And you know what? They might buy you a gin and tonic,” he said, winking and pushing the glass away from him.
What the bartenders have to say: If the service has been good, it’s not uncommon to buy a drink for the staff. The phrase most commonly used is, “And one for yourself,” while you hand over your extra change.
Restaurants: While ordering some nuggets at a local Burger King, a man in a track suit asked if a service charge had been added to his Number 7.
“No, sir. No service charge is added at fast-food places,” said the cashier, handing over his receipt.
A woman in her sixties, reading about ferns and other plants, complained that her burger was undercooked while eating at Byron. The waiter took her plate and dropped it off at the kitchen. The woman opened her book and leaned across the table.
“No tip. I’m getting it removed. That burger was undercooked. Did you know you can get the tip removed? I’m getting it removed.” A new burger came out and no service tip was added.
What waiters have to say: 12.5 percent of a service charge is commonly added to restaurant bills. You will be notified on the menu or pay screen when you swipe your credit card. If no service charge has been added, then leaving 10-15% tip is suggested.
Hotels: The short, plump bellhop at the Savoy reported that it’s encouraged to tip at hotels.
“It’s courteous to give one to two pounds for each bag brought to the room. Five max. Once I was tipped 12 pounds. I do my job well.” He rubbed his index finger over one of the brass buttons on his uniform. “The Savoy is five stars, though. Any hotels with a less flattering rating won’t be expecting any tip.”
What three star hotels have to say: Tips are always welcome. Most tips should go to the bellhops who take your bags to your room. A pound or two for each bag is acceptable.