Tipping Guide - Holiday Tipping Etiquette Guidelines

This article discusses tipping guide - holiday tipping etiquette guidelines. Traveler's Tipping Guide: Waiter: 15 % of the bill (not including tax). Captain: 5 %. Note: If diner writes tip on the check, the waiter gets it all, unless the diner specifies how it is to be split. (Example: Waiter, $5; captain, $2.)
Headwaiter who seats diners: $5 or $10 or more at intervals for regular patrons. He should be tipped in cash.
Sommelier: 10 % of the wine selection or 5 % if the wine is expensive; $2 or $ 3 is a good tip.
Bartender: $1 minimum or 15% of check. Hatcheck: 50 cents to $1 per couple. Restroom attendant: 50 cents.
Doorman (to get taxi): 50 cents normally. $1 in bad weather or rush hour.
Other staff at a restaurant that is regularly used should be tipped once or twice a year:
Hosts, switchboard operators (where the restaurant provides telephone service).
Nightclubs: Headwaiter should get $2 to $10 per person, depending on the impression the party host wishes to make on his guests. (Higher tip usually ensures better service.)
Limousine service: 15 % to the driver. If service charge is included in bill, tip an additional $5.
Hotels: Valet, room service, and bartender should get about 50 cents, depending on amount and quality of service. Bellboy: 50 cents per bag. Chambermaid: $1 per day.
Sports arenas and racetracks: A $5 tip to an usher will often give you and your guests access to unused reserved seats. See tipping for more information.

Tipping Overseas: When leaving the U.S.: Tip skycaps 25 cents to 50 cents a bag.
On a package tour: Even if tips are "included," employees may not know it, so play it safe. Bellhops: 25 cents a bag. Waiters: No tip necessary if it's a different one each meal. But if it's the same waiter for the whole stay, a dollar or two on the first day with the promise of the same at the end will usually guarantee top service. Tour manager-guide: $8 per person per week, $12 for 10 days. Local guides: 50 cents per person for a full day.
Touring on your own: Depends on the city and country. In Athens, 18 cents to 25 cents (6 to 8 drachmas) each time the doorman hails a cab for you; $2 to $5 a week for the concierge of a hotel; 30 cents per bag for the bellhop, $3 per person per week for the chambermaid.
In restaurants: Usually there's a 15 % service charge, so no tip is necessary. But round off the total to the nearest whole currency denomination, as long as it doesn't add more than 5 % to the bill.
For no tipping at all: Try Australia; tipping is not the custom there, or Iceland, where the 15 % service charge covers all gratuities.

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Tipping On A Cruise: One good rule of thumb for tipping on a vacation cruise: Figure 5 % of the ticket cost for gratuities for couples. If traveling alone, budget 7 Y2 %.
Whom to tip, how much, and when:
Cabin steward: $1.50 to $2.50 per person per day. Depends on how helpful he's been and how expensive the cabin was. If there's a cabin boy, give him about half of what the steward gets.
Waiter: $1.50 to $2.00 per person per day. If the busboy has been particularly attentive, give him a little something. Otherwise, his share comes out of the waiter's.
Maitre d' and gym and pool attendants: Optional. Key: How much special attention they provided.
Deck steward: Tip each time he performs a service or at the end of the trip. Do whichever seems more appropriate.
Waiters and bartenders in the ship's lounge: 10% of tab in each case. Wine steward: 10% to 15%.
Hairdressers, barbers, ete.: The same tip that you would give on land.
Officers: Never.
When to tip: If it's a short cruise, tip on the last evening. If it's a two-week vacation, tip at the end of the first week. If your voyage lasts longer, gratuities should be given every two weeks.
Caution: Before tipping anyone, check with the ship's purser to make sure that gratuities aren't automatically added to the bill when service is requested.

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