What if I’ve rented a villa with staff? Glenn Ormiston of WIMCO, a rental company with villas throughout the Caribbean and Europe, says, in general, tip 5 to 7 percent of the total rental, divided equally among inside staff (cook, butler); plus $25 to $50 per week for each of the outside staff (driver, gardener). With only a maid, tip $5 to $10 a day.
At a country inn? Most have service charges added, but don’t forget the nicety of an envelope labeled “housekeeping” or one printed with the maître d’s name.
In New York restaurants, is doubling the tax still the way to go? That comes out to a bit more than 16 percent, which is no longer considered adequate; 20 percent is the norm today. Ditto for most other big U.S. cities.
And restaurants in Europe? Don’t overtip—it really is frowned upon—but do leave from 2 to 5 percent of the bill in every country but Britain. The trick is to not look calculating; round up the tab as if you just happened to have a few spare bills or coins. In Britain, tip 5 percent if service is included and 15 percent (20 percent in London) if it is not (it’s usually noted clearly on the check when service is not included).
How about the sushi chef? No. Not in Japan (remember, you don’t even tip the waiter), nor in the United States, where you leave a tip just as you would if you sat at a table (nobody tips chefs, anyway). The same is true for a dim sum restaurant in Hong Kong or America.
What about captains? They’re a dying breed in older restaurants (where tips are usually pooled). Don’t worry about a gratuity here.
And the sommelier? In France and most other European countries, where a service charge is included for everything, there is no need to tip the sommelier (unless he or she performs an especially personal task, like seeking out and decanting a rare vintage). In the United States, the sommelier may suggest a wine, but it’s usually the waiter who serves it. As in Europe, you might tip only if a special service is performed.
And the coat check? Give $1 per coat ($5 per couple after a good meal at a top restaurant), but never to a waiter or manager who brings you your wrap.
Should I always go with the national custom, even if it means no tipping at all, such as in Japan? Yes, says Marian Goldberg at the Japan National Tourist Organization: “A visitor should never feel the need to tip a bellman or waiter. The only exception is when staying at a ryokan, where you will be greeted upon arrival by the head maid wearing a kimono. Immediately give her an envelope containing up to 3,000 yen (about $28); you may tip more at the end of the stay if some unusual service is provided (if, for example, she shops for a specific item or has a requested dish prepared). You should also tip guides 1,000 yen (about $10) a day, or offer a gift.”
And when at sea? The rules are complicated, but most companies publish guidelines on tipping stewards and waiters. At some all-inclusive lines, such as Silversea Cruises, tipping is strictly forbidden (soliciting a tip can result in the employee’s dismissal).
And the parking valet? Tip, even if you’ve paid a fee. Says Chuck Pick of Chuck’s Parking Service in LosAngeles: “A bartender gets a buck for pouring a drink, but he’s not keeping an eye on your Rolls-Royce.” A couple of bucks will do it for non-Rolls owners. Angelinos usually round a $3.50 parking fee up to $5. Give $2 to the valet who fetches your car at the hotel.
Are You Being Served?
In ancient times, a concierge (possibly from the Latin root conservus, or fellow slave) tended the caravans at desert outposts along the trade routes. During the Middle Ages, the job spread to Europe, where the comte des cierges (“keeper of the candles”) was entrusted with the care of visiting nobility. As ship and rail travel increased in the 1800s, the concierge became a fixture in European hotels of the period, helping guests navigate foreign terrain. Today, any hotel in the world worth more than three stars has a concierge behind the desk, most of them members of the Union Internationale Les Clefs d’Or.
But do Americans know how to use a concierge?
“Absolutely,” says Giovanni Valenti, chief concierge at the Mandarin Oriental Hong Kong. “Americans travel more and use the concierge more than any other group.”
However, adds Charles Fitzer, chief concierge at the Hotel Bel-Air in Los Angeles, some Americans still need to “enjoy the pleasures of service.” His advice: “Don’t be shy, just ask.”
“The true mark of sophistication,” says Valenti, is “treating the concierge as a friend—a human being—who can be trusted. Aggressive behavior is a sure sign of inexperience.” According to our poll, nothing turns off a concierge more than being shouted at or talked down to.
Says Roderick Levejac, chief concierge at the Hotel Lancaster in Paris and secretary of Les Clefs d’Or: “The requests make the difference. A worldly traveler is open to all suggestions. A first-timer is more likely to insist on only three-star recommendations for dinner.”
All concierges agree that the only unreasonable request is one that is illegal or unethical. A good concierge, they say, must be equal parts theater critic, restaurant reviewer, tour guide, and travel agent. Colin Short, head concierge at the Lanesborough in London, once arranged golf lessons for a guest in his suite. In 1990 Levejac was asked by a regular guest to find an American soldier she had fallen in love with—in 1948.
Pinterest
