Tipping in Europe isn’t as automatic and generous as it is in the United States, but in many countries, tips are appreciated, though not expected. As in the US, the proper amount depends on your resources, tipping philosophy, and the circumstances. That said, there are big tippers and there are misers the world over. Tipping varies by country, but some general guidelines apply.
Restaurants
Restaurant tips are more modest in Europe than in America. At restaurants, check the menu to see if service is included; if it isn’t, a tip of 5–10 percent is normal. In most places, 10 percent is a big tip. If your bucks talk at home, muzzle them on your travels. As a matter of principle, if not economy, the local price should prevail. Please believe me — tipping 15 or 20 percent in Europe is unnecessary, if not culturally ignorant.
Tipping is an issue only at restaurants that have waiters and waitresses. If you order your food at a counter (in a pub, for example), don’t tip.
At table-service restaurants, the tipping etiquette and procedure vary slightly from country to country. But in general, European servers are well paid, and tips are considered a small “bonus” — to reward great service or for simplicity in rounding the total bill to a convenient number.
In Mediterranean countries, the “service charge” (servizio in Italian, service in French, servicio in Spanish) can be handled in different ways. Sometimes the menu will note that the service is included (“servizio incluso”), meaning that the prices listed on the menu already have this charge built in. When the service is not included (“servizio non incluso”), the service charge might show up as a separate line item at the end of your bill. Fixed-price tourist deals (a.k.a. menu) include service.
In northern and eastern Europe, the menu or bill is less likely to address the “service charge,” but you can usually assume that it’s included in the prices.
Virtually anywhere in Europe, you can do as the Europeans do and (if you’re pleased with the service) add a euro or two for each person in your party. In very touristy areas, some servers have noticed the American obsession with overtipping — and might hope for a Yankee-size tip. But the good news is that European servers and diners are far more laid-back about all this than we are. Any tip is appreciated, the stakes are low, and it’s no big deal if you choose the “wrong” amount.
Typically, it’s better to hand the tip to the waiter when you’re paying your bill than to leave it on the table, particularly in busy places where the wrong party might pocket the change. Servers prefer to be tipped in cash even if you pay with your credit card (otherwise the tip may never reach your server); in many cases, there isn’t even a line on the credit-card receipt for a tip.
In Germanic countries, it’s considered discreet and classy to say the total number of euros you’d like the waiter to keep (including his tip) when paying. So, if the bill is €41, hand him €50 while saying, “45.” You’ll get €5 back and feel pretty European.
Taxis
For taxis, round up to the next euro on the fare (to pay a €13 fare, give €14); for a long ride, to the nearest 10 (for a €76 fare, give €80). If the cabbie hauls your bags and zips you to the airport to help you catch your flight, you might want to toss in a little more. But if you feel like you’re being driven in circles or otherwise ripped off, skip the tip.
Hotels
At hotels with porters, pay the porter a euro for each bag he carries; it’s nice (but not required) to leave a small tip in your room for the housekeeping staff when you depart.
Other Services
Tipping for special service is optional. Guides who give talks at public sights or on bus or boat tours often hold out their hands for tips after they give their spiel. If I’ve already paid for the tour or admission to the sight, I don’t tip extra (but if you want to tip, a euro or two is enough for a job well done). In general, if someone in the service industry does a super job for you, a tip of a couple of euros is appropriate...but not required.
When in doubt, ask. The French and British generally tip hairdressers, the Dutch and Swedish usually don’t. If you’re not sure whether (or how much) to tip for a service, ask your hotelier or the tourist information office; they’ll fill you in on how it’s done on their turf.
In northern and eastern Europe, the menu or bill is less likely to address the “service charge,” but you can usually assume that it’s included in the prices.
我刚从德国和波兰北部回来。前一个月论坛很多人讨论在欧洲怎么给小费，甚至是给不给小费的问题。我今天看见Rick Steves写的tips on tipping in Europe，转过来作个参考。
Tipping in Europe By Rick Steves另外想说的是，可能有些人说“欧洲餐馆的账单已经包括了小费，所以不用再给小费”是个理解上的错误。在欧洲，有少数的餐馆是把服务费写进帐单的，但是为数极少，而且大多是高端的餐馆。我最近7年去了10次德国，7次意大利，所有49国我都去过，你说我吃过多少欧洲餐馆？我见过的账单上包括小费的餐馆，这些年加在一起不到10家，我记得大多数在南欧。德国法国和整个东欧，我记忆中没有这样的。引起误解的原因，有可能是欧洲餐馆账单上所列的增值税。在几乎所有西欧和南欧国家，买东西的账单上，会列出增值税的税率和钱数，但是这个税是包括在售价里的，不象美国是在售价以外的，而且它不是小费。比如我买一杯啤酒，3.5欧元，账单上会列出“啤酒3.1欧元，增值税率**%，增值税0.4欧元，总价3.5欧元”。如果不懂当地语言，可能有的游客会把那个税率当成是小费。我猜测，仅仅是猜测，也许这就是网上有人谣传“账单都包括小费”的误解来源吧。
这个指南很好，但也不是金科玉律。各人自己掌握。比如我自己一般不在旅馆房间留小费，只在帮助我拿行李的时候给小费。Rick Steves也提到，在欧洲的餐馆，如果象美国那样tipping 15-20%，那就近乎于cutural ignorant了。
**************************************
Tipping in Europe isn’t as automatic and generous as it is in the United States, but in many countries, tips are appreciated, though not expected. As in the US, the proper amount depends on your resources, tipping philosophy, and the circumstances. That said, there are big tippers and there are misers the world over. Tipping varies by country, but some general guidelines apply.
RestaurantsRestaurant tips are more modest in Europe than in America. At restaurants, check the menu to see if service is included; if it isn’t, a tip of 5–10 percent is normal. In most places, 10 percent is a big tip. If your bucks talk at home, muzzle them on your travels. As a matter of principle, if not economy, the local price should prevail. Please believe me — tipping 15 or 20 percent in Europe is unnecessary, if not culturally ignorant.
Tipping is an issue only at restaurants that have waiters and waitresses. If you order your food at a counter (in a pub, for example), don’t tip.
At table-service restaurants, the tipping etiquette and procedure vary slightly from country to country. But in general, European servers are well paid, and tips are considered a small “bonus” — to reward great service or for simplicity in rounding the total bill to a convenient number.
In Mediterranean countries, the “service charge” (servizio in Italian, service in French, servicio in Spanish) can be handled in different ways. Sometimes the menu will note that the service is included (“servizio incluso”), meaning that the prices listed on the menu already have this charge built in. When the service is not included (“servizio non incluso”), the service charge might show up as a separate line item at the end of your bill. Fixed-price tourist deals (a.k.a. menu) include service.
In northern and eastern Europe, the menu or bill is less likely to address the “service charge,” but you can usually assume that it’s included in the prices.
Virtually anywhere in Europe, you can do as the Europeans do and (if you’re pleased with the service) add a euro or two for each person in your party. In very touristy areas, some servers have noticed the American obsession with overtipping — and might hope for a Yankee-size tip. But the good news is that European servers and diners are far more laid-back about all this than we are. Any tip is appreciated, the stakes are low, and it’s no big deal if you choose the “wrong” amount.
Typically, it’s better to hand the tip to the waiter when you’re paying your bill than to leave it on the table, particularly in busy places where the wrong party might pocket the change. Servers prefer to be tipped in cash even if you pay with your credit card (otherwise the tip may never reach your server); in many cases, there isn’t even a line on the credit-card receipt for a tip.
In Germanic countries, it’s considered discreet and classy to say the total number of euros you’d like the waiter to keep (including his tip) when paying. So, if the bill is €41, hand him €50 while saying, “45.” You’ll get €5 back and feel pretty European.
TaxisFor taxis, round up to the next euro on the fare (to pay a €13 fare, give €14); for a long ride, to the nearest 10 (for a €76 fare, give €80). If the cabbie hauls your bags and zips you to the airport to help you catch your flight, you might want to toss in a little more. But if you feel like you’re being driven in circles or otherwise ripped off, skip the tip.
HotelsAt hotels with porters, pay the porter a euro for each bag he carries; it’s nice (but not required) to leave a small tip in your room for the housekeeping staff when you depart.
Other ServicesTipping for special service is optional. Guides who give talks at public sights or on bus or boat tours often hold out their hands for tips after they give their spiel. If I’ve already paid for the tour or admission to the sight, I don’t tip extra (but if you want to tip, a euro or two is enough for a job well done). In general, if someone in the service industry does a super job for you, a tip of a couple of euros is appropriate...but not required.
When in doubt, ask. The French and British generally tip hairdressers, the Dutch and Swedish usually don’t. If you’re not sure whether (or how much) to tip for a service, ask your hotelier or the tourist information office; they’ll fill you in on how it’s done on their turf.
和其他拿薪水的人一样, 既然大家都一样靠工资过日子,如果去吃饭要给餐馆服务员小费,那谁给工人小费呢,其实也有道理,原则上觉得服务满意,或者高档餐馆为了面子和尊重别人的服务,都会多少给一点消费,但不会给得太多.
要了一个意大利面，结账时还被要求付小费，当告知我们是当地人，招待不再说话，把我们当成了中国游客。总体来说，在欧洲旅行，在餐馆用餐除非你愿意，基本不用考虑给小费的事，账单中的消费税也不底。
这么看来，我以前近乎于cutural ignorant了：）。 可能是因当学生时端过盘子，吃的开心时想多给点给别人一个惊喜吧：）。
北欧国家与欧洲其他国家最大不同在于高税收，每个人需要交纳高额的个人所得税，这些要用于全社会的公共福利，保证每个人缴税是维持国家运转的保证，招待的工资是由雇主向国家申报，另外这个社会强调人人平等，劳动力贵，体现在招待上也就没啥特别好的服务。假如遇到索取小费的，是招待个人行为，有欺骗游客的嫌疑。
上个月在英国出差，每次吃完我问我英国同事要不要加小费，大部分时候她都说不加。。有时候账单上能看到附加的服务费。。
多米尼克街6号嘛，就是教堂广场前头那条横街，是个古旧的木头梁房子对不对？我在那儿站着喝了一大杯啤酒当中午饭：）
我这次德国波兰之行的路线是Herrenchiemsee宫殿--奥格斯堡Augusburg--诺德林根Nordlingen--累根斯堡Rengensburg--班贝格Bamberg--拜罗伊特Bayreuth--耶拿Jena--魏玛--爱尔福特Erfurt--马尔堡Marburg--条顿堡森林战役纪念碑Hermannsdenkmal--卡塞尔Kassel--哥廷根Gotingen--莱比锡Leipzig--维滕堡Wittenburg--德绍Dessau--汉诺威Hanover--明斯特Munster德国坦克博物馆--柏林--格但斯克Gdansk--马尔博克城堡Marbolk条顿骑士团总部--1410年格隆瓦尔德古战场Grunwald--希特勒狼穴元首大本营--飞伦敦
这次3个月全部在外面，走过的地方每个都数一遍贴一张照片的话，就是一个长篇帖子了：）不过现在国内去的多，欧洲属于“查漏补缺”的性质了。
6月份是英国Weymouth--博文顿坦克博物馆Bovinton--布伦海姆宫--哈德里安长墙--尼斯湖--爱丁堡--希腊Meteora天石修道院--罗德岛Rhodes以前的世界七大奇迹之一罗德岛港口塑像现在早已没有了，医院骑士团总部--土耳其Marmaris--Bordum哈纳卡利索斯陵墓遗迹和海边的医院骑士团城堡--Pergama柏加蒙古城遗迹--阿塞拜疆首都巴库--新疆乌鲁木齐--达坂城--天山天池--吐鲁番葡萄沟，柏资克里克千佛洞，火焰山，魔鬼城--敦煌莫高窟，鸣沙山，月牙泉--嘉峪关--兰州--天水麦积山石窟，伏羲庙--平凉倥侗山--宁夏银川
这还只是6月份
7月份贵州--海南--广东--香港--澳门--湖南--江西， 每个省走的地方完全来不及细说。其中在湖南走得最细，去的地方最多，其次是江西和广东。
8月份德国和波兰北部，大概有20个左右的小城市吧。
有一次在中餐馆，帐单上charge了服务费，我补了2磅达到这个%。
可以写很多本书。有几次你几乎在我家门边，以后再来，提前打招呼。咱请你喝别的啤酒，更好的啤酒，哈哈。
是啊，那个啤酒楼古老精彩，庭院也很美，窗沿鲜花胜方。很多爷们儿都是拿着一杯酒，站在街上边侃边喝，傍晚格外遐意的感受。
无论买什么都要付这个税,根据消费类型分生活必需品和非必须品, 前者税率比较底,后者比较高,目前在法国餐馆的消费税属于中档税务区,生活必需品付5.%, 餐馆今年一月起收10%,Sarkozy 统治时期只有5%; 非生活必需品如香水,包包,等收20%左右.
In northern and eastern Europe, the menu or bill is less likely to address the “service charge,” but you can usually assume that it’s included in the prices.
也就是说在这些国家service是包含了的呀，而你前面那段中文话却说没有包含，还说很多人误将增值税当小费。
其实rick这段话的核心就是说欧洲吃饭基本不需要小费，round up就可以了。当然你要多付小费也没有人拦着，餐馆当然是appreciate，但是服务员的工资不是从小费来的。
我和我的欧洲朋友们平时都是不付或者round up,特别好的饭店会多付一点，5%~8%吧。
必须向客人免费提供最基本的服务项目包括面包,大壶水(la carafe d'eau) 和基本调味品,这法律条例两年前修改了,餐馆不必免费提供大壶水,但如果顾客要求喝大壶水你不能强迫他们消费瓶装水, 餐馆可以收大壶水的钱,但必须明码标价.到今天为止, 大部分餐馆还是保持老传统, 不会衰到向顾客收大壶水的钱. 当然喝大壶水一般都是在自助餐馆,普通餐馆,好的餐馆顾客也不会衰到舍不得点瓶装水.
你还有哪里没去过：）？
中国有句老话，入乡随俗。这也是旅游的一部分乐趣吧！
我们生活在德国，常在周边的欧洲国家玩。如顾先生写的，除了极个别餐馆账单包含服务费，一般我们都给10%左右的小费。周围的欧洲朋友们大多也是这个惯例。享受了一顿愉快就餐，给点服务员小费，同乐乐乎。
我们在法国餐馆吃饭，有时会听到服务员夸美国客人大方。估计他们是按美国标准15%-20%给小费。不过在日本，就餐给小费，就有点尴尬。有一次，被人追着还小费。