Do you tip in restaurants – and where does your money go?
A survey shows the biggest tippers are German speakers with around 70% of customers leaving a tip. In the French speaking areas, it’s just over half – but in Ticino, only a third tip.
The study by Bank Cler and the Zurich School of Management and Law find that in half of all restaurants, service staff pocket 80% or more of tips.
Only one in five places split tips evenly with the kitchen. Unsurprisingly, service staff are happiest with the system - kitchen staff, less so.
For many, tips are vital. Over a third of waiters and more than a quarter of kitchen staff say they couldn’t make ends meet without them.
Guests meanwhile mostly want to reward the person who served them, though over half also think the kitchen deserves a share.
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