Successful tipping
In most people's minds a tip is a reward for great service, and most would believe it has a positive impact on the service they receive, especially if a regular customer. However tipping in Europe has its own peculiarities and this article gives an easy guide to successful tipping.
When not to tip
Contrary to popular view, restaurant etiquette in Europe does not mean you have to give a tip on every occasion. Most staff understand that if you have had delayed, poor service, or a problem with your food then your thanks cannot be expected. In the case of poor service the trick is not to wait until the end of the meal to register your dissatisfaction, in what can quickly become a lose-lose situation. Make a comment to the Manager early as you perceive a problem, to give a chance for the service to be rectified.
Off menu
Remember, if you need to order 'off menu' or request that a food recipe be specially altered to your taste, then be happy to reward your waitress/waiter. In the heat of a a busy restaurant kitchen it is most likely they will have had a tense negotiation with Chef !
Service Charge and a Tip ?
Confusing many first time visitors to Europe is the service charge added to dining bills, directly contrary to the U.S. where the practice is regarded as highly unusual. Understandably this makes life confusing, "if I'm paying extra for service then am I expected to tip ?" or, "who is it pocketing the service charge ?" are common reactions.
Luckily the answers are pretty straightforward. If you have a service charge on your bill then there is no obligation to tip the waiting staff. However in most cases if you feel you have received good service a small gratuity can be offered. The table below gives a guide to the locally acceptable amounts.
The only notable exception is Germany where you will pay a service charge and be expected to tip around 10% of the total bill.
Credit card faux pas
Increasing levels of card fraud have forced banks to bring in Chip and Pin payment systems across most of Europe, making tipping using your charge or credit card extremely difficult.
This is surely a huge faux pas on behalf of the credit companies. It was common practice to leave the slip with you at your leisure, to add in a tip before passing back to the staff for payment. Now you are faced with an instant decision 'tip or not' ? - with your waiter / waitress hovering in front of you holding the machine. This has upset Restaurateurs and customers alike, with consistent reports of a 15% reduction in tips received as a result of the new system.
Europe has its own unique set of rules, and within each country the local customs are worth learning for the best dining experience. If at all possible avoid using your cards to tip. The thoughtful diner will always bring along some cash for the tip, and the staff will be most appreciative !
Quick Reference Tipping Guide:
Included - Service is always included in your bill total
Some - Only some restaurants include a service charge
N/A - No service is charged
===========================================
Further reading;
A Foodies' Guide to Tipping in Europe
http://www.fodors.com/wire/archives/001892.cfm
Tipping tips from Europeans
http://www.ricksteves.com/plan/tips/eurotips.htm
International, Corporate & Business Etiquette in Europe
http://www.mindingmanners.com
Lynn, William Michael
"Tipping ... an expense that consumers are free to avoid.."
http://papers.ssrn.com/sol3/papers.cfm?abstract_id=465942