Is it too much money? Or too few? Should I give anything extra at all? Or am I not allowed? Tipping always raises questions and gets different answers in different countries. In Switzerland, it is always included in the price of all services – in gastronomy since 1974. Despite this, four out of five Swiss still round up the bill in restaurants.
It’s good. Firstly, it is a kind gesture of gratitude to the hardworking service staff, and secondly, it is a sign of gratitude to people from a low-income industry. Tipping should be used not only by catering workers, but also, for example, taxi drivers, hairdressers or postmen.
In Germany, this “well-rehearsed ritual could be turned upside down,” according to the Süddeutsche Zeitung. The newspaper cites increased credit and debit card payments (because only cash is real) and inflation, which at times has run into double digits in our northern neighbor and leaves many penniless.
But in this situation, it should be remembered that the German Nobel laureate Thomas Mann (1875-1955) once said about the galloping devaluation of money in Germany exactly one hundred years ago: “Inflation is a spectacle that makes everyone cynical, callous and different. “Let’s stay nice, cordial and interesting to waitresses, taxi drivers, hairdressers and postmen – especially since inflation in Switzerland is not so high.