A tip for service

As a direct result of the increased nature of our travel patterns, we are faced with dealing with a number of related vagaries that are coloured by the culture of the location where we may have to conduct business. One such notion is that of the provision of gratuities to persons attending to our travel-based services, from the airport shuttle service, to the restaurant wait staff, to the hotel’s attendants. Many persons may not fully appreciate the importance placed on what is referred to as ‘tipping’ or ‘gratuities’. One may wonder exactly the impact of this on the business process, however, when on business, as per my last article, you must assume you are always under the microscope, and should operate on the side of ethical, decent practice.

In Trinidad and Tobago for instance, the provision of gratuities is still ‘growing on us’ as I have seen many a person, continue to question why a ‘tip’ should even be provided – many times still thinking that ‘two dollars’ should suffice. I always maintain the service provision principle. If the service received as par excellence, then the provider should be recognized and appreciation demonstrated. It is same to utilize the 10 – 20% of the total bill as a guide.

The appropriation of a gratuity varies in different parts of the globe. In the United States, the provision of a gratuity is welcomed by just about every level of service- based staff. It is received as recognition of the standard of service delivered by the staff. As such, most restaurants will provide a gratuity guide for the benefit of the customer, with a sliding scale based on the standard of service delivered. For example, if the service was good, you provide a gratuity of 10% of the total bill. If it was excellent, you provide a gratuity of 20% of the total bill. It is important to note that these are provided within the bill as a general guide; however, you can use your discretion. For other areas of service staff within the United States, a similar scale can be applied, of course guided by your discretion. It is also important to understand that the calculation of the gratuity in your currency of exchange may place you in a less than desirable position. I recall having dinner at a restaurant in Miami, and one of the persons at the table decidedly stated “I’ll get the tip” – whilst waving two dollars confidently in the air. In his mind, two US dollars equated to twelve TTD dollars – which he felt was sufficient. Of course he was quietly and quickly advised that we are not in Trinidad and Tobago, and two dollars was just that: two dollars.

In the Americas (From Argentina to Venezuela), it is customary to provide a gratuity between 10 – 15% of the total bill if within the restaurant setting. For other areas of service delivery, including hotel staff, taxi services etc, and your discretion should be used as a guide. It is important to also ascertain the weight of your currency of choice (exchange rate). For example, you do not present a gratuity in a currency that may not be used or that has a depreciated rate to the service provider. I recall on one of my visits to a country in South America, I attempted to pay a taxi in another currency (which carried a heavier rate of exchange than the country’s currency). Thinking I was doing something of benefit to the taxi driver, he educated me stating that the bank would have given him a significantly lower rate of exchange, hence ‘short changing him’. The learning – never assume, sometimes, a simple conversation or question to the service provider can quell an unpleasant scenario and be of benefit to both parties.

European countries welcome the provision of gratuities, with a range from 5-15% of the total bill presented.

Asian and Pacific countries also welcome the provision of service- based gratuities, between the ranges of 0 – 15% based on the level of service provided. The exceptions are China and Japan. In China, service excellence can be rewarded with a 3% gratuity, and it must be noted that it is not a customary practice in this region. In Japan, tipping or the provision of gratuities is not customary and is viewed as an insult.