歐洲旅遊小費指南

來源: 於 2014-08-14 08:08:05 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

 

美國網友去歐洲旅遊經常為小費問題糾結，推薦一篇Rick Steves的歐洲小費指南。


2024年2月25加上這段：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.

歐洲各國小費不同，簡單籠統地說，小費不是必須，對方也沒有期待。給小費的前提是對服務滿意，給不給小費看情況，沒有強製，給多給少也不用過度解讀。

在歐洲如果要給小費怎麽給給多少？我用中文總結了一下：

餐館
- 如果菜單和賬單上沒加服務費，留5-10% 的小費。
- 最好將現金直接給侍者，而不是留在桌子上。如果用信用卡付小費，錢可能到不了侍者手上。
- 在德語國家，結帳時告訴侍者你要付的總數。例如，賬單顯示41歐，遞給侍者50歐的票子時你可以說‘45’，這樣會找回5歐。
- 自己從吧台拿的食物和飲料不必付小費。（不過我自己經常忍不住，會留下一兩個硬幣）

出租車
- 短途湊個整數。例如13.2歐的車費，付14歐
- 長途有行李要另加。例如76歐可以付80歐，尤其是司機幫你拎行李趕飛機。

酒店
- 門童：每件行李1歐
- 打掃房間：離開時留下小額零錢

旅遊團
- 導遊一般會提示遊客付小費。如果對服務滿意每人給1-2歐

Rule of thumb
- 歐洲人工比美國貴，小費是獎勵，不是服務人員賴以生存的經濟來源，所以不必象在美國那樣大方。
- 入鄉隨俗是尊重當地文化的表現，如果有疑問請詢問當地的TI或旅館前台。

這篇文章裏我最喜歡這句話：

Any tip is appreciated, the stakes are low, and it’s no big deal if you choose the “wrong” amount.
任何小費都受歡迎，付錯了金額沒啥大不了。

希望大家不再為小費糾結，開心地在歐洲旅遊。


原文如下：
Tipping in Europe
Rick Steves

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

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.

 

 


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