The Tipping Point

After a recent trip to France, I realized that my American friends were paying way too much for meals. As Americans, we generally become accustomed to including 15-20% tip on top of the meal as a customary tip. Not in Europe.

Of course, the philosophy on tipping depends on your own personal situation and beliefs. In general, the principles around Western Europe are:

• Typically, the cost of paying the restaurant staff is built into the cost of your meal (which, anecdotally, is the reason why many waitstaff work at a restaurant "for life" and a salad costs 20 CHF).
  
• A small tip is generally expected.
  
• The tip should typically be no more than 10% of the meal (unless you personally believe that the waiter did a knock-out job).
• Round up to the nearest whole dollar value of the meal to estimate tip.
• Don't feel bad about not leaving an el-giganto tip.
  

Links:

• Fodor Tipping Guides
• Rick Steves' Tipping Guide