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Tipping in India

March 12, 2008

About a decade ago in Bangalore when I was on the way to my childrens’ school to drop my under-eights, the gas in my car got over. The petrol station was a five minute walk away, but I was reluctant to take the children with me. Seeing my predicament, a ragpicker offered to get the petrol for me. I handed over some money and a can without any hesitation. He returned within 15 minutes, filled the gas, returned the change, and when I tried to give him a tip, he refused. He was a poor boy mind you, his clothes dirty, dusty and torn.
I can’t imagine such a thing happening now. I don’t mean not coming across such trustworthiness, I mean a tip being refused. Today tips are not just expected, they are demanded. True, in India we have not reached the stage where taxi and rickshaw drivers demand to be tipped, not unless you count their reluctance to return the change as a demand for a tip!

Actually, tipping in restaurants in bigger cities has always been common, but it was nevermlh.jpg such a compulsion as it is now. In our time we students got away with not tipping at all, not even in restaurants, but today students can get away with it only in coffee shops, not in restaurants. The pressure to tip is ever present.

As for swanky places, well, one needs to tip. At some places it isn’t even voluntary! While some establishments enforce a 15 percent service charge, there are some which deduct tips without asking the customer! That’s bit much…

Do waiters in expensive restaurants deserve that extra tip?
The fancier the place and the higher the salary of the person who serves you, the higher the tip that needs to be paid. Wonder what the logic is. Surely tipping is based on the quality of service rendered and not the ambiance of the place or the standard of living of the waiter? One is paying a higher charge for the food/ambiance anyway so that shouldn’t be a factor. Nor should the numbers of hours worked…in fact to my knowledge, in India at least, it’s the waiters in the smaller restaurants who work much harder, and are often exploited. If anything, they deserve the tip far more.

This happens at hair salons too. Hairdressers in smaller hair salons do not expect a tip, but the hairdressers at the fancier salons shamelessly hanker for a tip even though they have not done a good job!

money.jpgI prefer to tip for the service rendered. I am reluctant to tip the mandatory 10 percent in a restaurant where service has been unsatisfactory and I like to pay at least 20 percent where I am satisfied. What’s the big deal anyway when a waiter pulls out a chair for you? Or even serves your food? In fact I don’t like being served. Nothing is more irritating than when the waiter starts dividing the dish ordered in equal portions amongst the diners. Good service is attentive service. A waiter who anticipates your needs is the one who deserves a good tip. If you have to holler for him, forget it! Funnily, you can’t do that in a swanky place anyway…you have to wait patiently until he looks your way. And then it’s at these posh places that the waiters don’t seem to understand the items on the menu and have to call someone to explain what the funny names mean.

I have encountered the best service at Udipi restaurants. The waiters are attentive and fast on the uptake. You never have to repeat your order and you never get the wrong order. Sure, their job is easier as the items on the menu are limited, but hey, they aren’t exactly taking home such a large salary and work longer hours.

Tipping at times seems a huge con game, where you have no idea what you are paying for.

Is Tipping common in India?
Some believe that the tipping culture is not endemic to India, and has slowly become stronger over the last decade or so. There are others who feel that tipping is common in India. And still others feel that tipping is optional.

I think all these points of view are partially true. Tipping has been well entrenched in the big cities for as long as I can remember…mostly at hotels and restaurants, but even now people do not pay the ten percent expected of them. I am not talking tourists here, as they have to tip for everything, even taking a photographs of people…those who hang around tourist spots demand tips, particularly from foreigners.

Are there any tipping rules?
Well, 10 percent is what is ‘expected’ at expensive restaurants and hair salons…though you can get by with tipping a little less.

When it comes to paying porters at railway stations, I don’t consider that as a ‘tip’ but payment for the service rendered. The price can range from Rs 10 to Rs 20/- per bag, depending on how far it has to be carried. Best to negotiate beforehand though.

In a hotel if a porter takes your bag, he needs to be tipped at least Rs 5/- per bag, unless it’s just one bag. Then Rs 10/- is a better bet. But again the charge will increase if you are at a top hotel as porters there expect double the money for some reason. As for tipping the room service boys and housekeepers in hotels, well, they expect tips and the amount of tip depends on the service offered and the type of hotel it is.
If one hires a car for the day, the drivers expect lunch money (it can range from Rs 30 to Rs 50/-) plus a tip at the end of the day. If the car is taken for just a day, then Rs 50/- is generous enough. If it is hired for several days, then the total amount of the tip can be a little less per day. Tour guides expect similar amounts, if not more…but foreigners are expected to tip at least 20 percent more. And Indians can get away by tipping 20 percent less, depending on how ‘poor’ they look!

Ordinary cab and rickshaw drivers are never tipped. And nor are petrol station attendants, unless they fill air for your car’s tyres.

The origin of the word ‘Tip’
I read that the word tip is an acronym for “To Insure Prompt Service.” However I found out from that this is an Urban Legend. The truth:

‘Tip’ slipped into the language as underworld slang, with the verb ‘to tip’ (meaning ‘to give to or share with’) being used by shady characters as part of the then-current argot of petty criminals. Nowadays this use of ‘tip’ has become entirely respectable, but it is amusing that the usage began its linguistic life as tough guy jargon.

(Photos are by me)

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41 Comments leave one →
  1. veerubhai permalink
    March 13, 2008 12:22 am

    Very interesting! I am from India too and this blog somehow makes me familiar with similar consequences…


  2. March 13, 2008 3:02 am

    this is a very original post
    i agree with most of what u have said and yes some waiters are extremely irritating
    the worst kind of tip is one expected by self appointed? helpers at airports esp international ones –
    they come and bug u to push ur trolley and for a 3 minute journey they expect tips ranging from Rs 200 to DOLLARS 2/5/anything
    the harassment faced by foreigners is worse
    the aai should do something which is highly unlikely
    so large is their clout that even the courts have proven uneffective

  3. March 13, 2008 4:12 am

    wow… loved the association with underworld

  4. March 13, 2008 7:44 am

    Tipping culture has to stop. What you pay for a service is inclusive of every thing. This is no less than bribing. You bribe before getting your service. Tips you give after getting the service.

  5. Vivek Khadpekar permalink
    March 13, 2008 7:54 am

    I am told by friends in the respective businesses that for jobs in which tipping is considered normative (such as waiters in restaurants) the basic salaries are kept low because it is assumed that they will be making good money out of tips anyway.

    The thing I cannot understand is why some people tip in addition to paying the service charge that has already been included in the bill.

    I have no compunctions about leaving lower-than-expected tips, or even no tips at all, if I find the service wanting, irrespective of whether it is the waiter or the establishment as a whole that is responsible for the lacuna.

    Finally, one thing on which there should be awareness and appropriate control measures is the risk one faces when paying a restaurant bill by credit card. You may have noticed that very often the pay order slip has space, in both the merchant and the customer copies, to write in the amount you wish to tip. If you are not using this mode of tipping, it is important to cross out the word “tips” and draw a line through the space against it, so that no one enters an amount after you have signed. Nita has already, in a previous post, pointed out the basic risk attendant on paying restaurant bills by credit card, in that it is almost the only situation in which the credit card goes out of sight and physical possession of its owner.

    Moving on to car rental, most agencies add on a special driver’s allowance for periods exceeding 4-5 hours, to cover his food/refreshments etc., and a night-halt allowance where applicable. Over and above this we often end up “treating” the driver, with the only difference that he sits at a separate table. As for the night halt, most reasonable highway hotels now have “free” dormitories for drivers(i.e. the charge is included in our bills, irrespective of whether the facility is used or not) , which are reasonably clean and have toilets, running water etc.

    So before we succumb to conforming to vague notions of noblesse oblige, let us be aware of how various rackets operate. And come what may, let us firmly refuse to let the system browbeat us or take us for a ride.

  6. March 13, 2008 9:08 am

    Thanks Veerubhai, Ankur.
    Prax, yes it’s really sad what these people do to foreigners. At least we can argue and shoo the people away but foreigners are helpless. recently I met a blogger friend who was visiting India for the second time and she was telling me some of her experiences. Her impression of Indians is that they are all cheats!

    Old Sailor, as long as there are vulnerable people who bow in to pressure (majority) tipping will never stop.

    Thanks for those tips Vivek! 🙂 I didn’t know about the hired drivers bit…I am going to be extra careful next time. Overall though one gets so confused that one lands up paying!

  7. March 13, 2008 10:58 am

    I tip waiters only if they know what they are talking about (some talk about something, and the dish will turn out to be somethiing entirely different), and if the whole experience is satisfactory. I know many ppl just tip the waiter as a ritual as if “what will they think’ attitude. I think this should change.
    he will be getting tips if he is good at it, much similar to the bonus in white color jobs.
    If u are good, u get it.
    About auto drivers, recently in Bangalore for the first time an autodriver helped me with ma bags (usually they help us to load it to the auto, but at the destination they wont bother to standup from their seat) and carried them to house.
    I gave him a good tip. I also told him that “auto drivers like you can are rare”
    He was too happy.
    I think ppl shouldnt just expect a tip. I think we should not just ‘give’ a tip. We should be happy to give it and dont give it for the sake of it.
    I dont know if am making sense. Am I? 😀

  8. March 13, 2008 11:11 am

    I feel most of us who have grown up in middle class families do not tip easily. I mean I end up thinking thrice before I tip. But suddenly with the influx of money the attitude seems to have changed, I seem to find it ok to tip 50Rs when my bill is around 2000.. but even 50Rs is a huge tip isnt it?. Not sure how the people see it, I know in the US there is a very different attirude towards tipping, almost most of the waitresses live on tips, as the wages are too less.

  9. Vivek Khadpekar permalink
    March 13, 2008 11:58 am


    Some years ago, travelling on an early morning TGV from Paris to Lyon, I was feeling peckish and was very pleased when a stewardess (is that the right word?) came along with deliciously aromatic coffee and hot croissants. I bought one of each, and topped off the small amount due with a 20% tip, which she graciously accepted.

    A fellow passenger, seated across the aisle from me, gave me a very disapproving look. When the stewardess had moved beyond earshot, he leaned across and gently chided me, in French that I could barely follow: “One never tips on French trains, save in a restaurant car!”.

    Despit a hint of a sneer, his tone was courteous. But I couldn’t help wondering if he thought of me as a third-world arriviste flashing my wealth around!

    The French, being more “socialist” than the Americans, perhaps pay serving staff better. But I am not sure! And tipping IS indeed a ritual most of us tend to thoughtlessly follow. And while I do reserve the right not to if I find the service wanting, if it comes up to my expectations I don’t think any further.

  10. March 13, 2008 12:57 pm

    One point of low waiter salaries has been raised in the comments…but surely the waiters in the more expensive restaurants are paid more than their counterparts in smaller restaurants? If that is so, why should they get a larger tip than those who work in smaller places? They work less hard that is for sure! The waiters in the smaller places often have to do a lot of extra work, plus they tend to work 12 hours a day and are always on their feet!

  11. Vivek Khadpekar permalink
    March 13, 2008 1:10 pm


    AFAIK, except in the resataurants attached to fancy hotels, where all employees are governed by corporate terms of remunerative packages, working hours, leave, perks etc., waiters seem to be a uniformly exploited lot, irrespective of the class of restaurant.

  12. March 13, 2008 1:23 pm

    If the food is good, how do we tip the cook?
    I heard that the tips are often shared among the waiter/cook/and other assistants working at a table.
    Is that true? or only the waiter keeps the tip for himself?

  13. March 13, 2008 1:58 pm

    Vivek, agreed that waiters are a universally exploited lot, but aren’t those in smaller places more exploited? Why should they get less money? Okay, I know there isn’t an answer to this. It’s one of the inequalities of the world!

    Xylene, I agree with you there. We should tip cooks, cleaners etc but often we don’t and as far as I know waiters don’t share the tip. But I too have heard that in some places they do, that’s the rule of the management. One can always ask. I tend to often slip a few coins to the cleaners, who I feel don’t get anything..if they do a good job ofcourse!

  14. March 13, 2008 3:19 pm


    I am sure foreigners would find this post very useful.

    // recently I met a blogger friend who was visiting India for the second time and she was telling me some of her experiences. Her impression of Indians is that they are all cheats! //

    Very sad indeed 😦 But she is certainly not the only one with this impression.Foreigners look at India as a whole and do not look at us in terms of “Shining India” and the “other India”.We must thank them for this though.It reminds us of the job at hand.

    // He returned within 15 minutes, filled the gas, returned the change, and when I tried to give him a tip, he refused. He was a poor boy mind you, his clothes dirty, dusty and torn.//

    Thanks for this,Nita.My uncle told me of interesting things when his car tyre got punctured on two different occasions.On the first,in the heart of the city,a “professional tyre replacer cum small mechanic” on a motorcycle arrived within minutes without calling him,replaced the tyre and charged him thirty rupees.On an other occasion,on a rural road,in the middle of nowhere,a helpful peasant did the same thing,and even got offended when a tip was offered !

  15. March 13, 2008 3:52 pm

    Raj, thanks for sharing those experiences. Let me tell you one more story which I am reminded of with those two expereinces you related. A long time ago in Delhi, when I was six months pregnant my husband and me were driving from South Delhi to Paschim Vihar with our two year old. In the most deserted area where there wern’t even street lights our car failed! It was a Fiat padmini. It was 11 o clock at night and no one in Delhi had forgotton Billa and Ranga – were were in fact not far from the very place where the murders ahd taken place. Out of nowhere a man appeared, said he lived in a hut nearby and had seen our car’s headlights stop. He said he was a mechanic. we were absolutely stunned because it was like this man appearing out of the darkness, like a vision! He fixed our car and took a tenner from us, that’s all. Even that we had to force him to, as he said it was a minor thing that had gone wrong and there was no need for money. This was almost like a spiritual experience for us!

  16. March 13, 2008 7:44 pm

    If you leave a restaurant anywhere in the world where tipping is an acceptable culture, DON’T return to it. If the waiters recognise customers as unpleasant or miserly, they SPIT in the dishes that they serve, and probably much worse, too!
    You can trust me when I say this!

  17. Vivek Khadpekar permalink
    March 13, 2008 8:03 pm


    I fully trust you. It is only when I have no desire or intention to return that I leave absolutely no tip. Otherwise, I register my displeasure by leaving less than what would be considered normal.

    Anyway, since we are embarked upon this dialogue, I would welcome your take on leaving a tip IN ADDITION TO a service charge that has already been slapped into the bill.

  18. damyantig permalink
    March 13, 2008 9:28 pm

    Tipping as a culture is hard to shake off. I find myself leaving a tip for waiters even in countries where it is not expected!

    Btw, an interesting blog and I am bookmarking it so I can come back again!

  19. Ravi permalink
    March 13, 2008 10:00 pm

    Tipping is a must do thing when you got served by a really young looking guy/girl in any restaurant. Most of the students who do not have a scholarship or not supported by their parents do odd jobs in fancy restaurants. One has to tip them to a reasonable amount so that it takes care of gasoline in their motorcycle at least a week. Not only that tipping is a kind gesture but also one way of helping students to cover their tuition.

  20. Ravi permalink
    March 13, 2008 10:16 pm


    I don’t exactly know the answer for your question on if the cook gets a share of the tip. But here is an interesting observation related to tipping among Indian restaurants in US. Tipping is the same in US, India or elsewhere but its different and weird among indian and mexican restaurants in US where tips go to the restaurant owner not to the waiters.

  21. March 14, 2008 3:42 am

    Interesting article. I always think its a joke that we should tip a person based on the price of the meal. It seems to be automatic, 20 percent or whatever, they may as well include it in the bill!
    Its hard to justify a 20+ dollar tip at a restaurant just b/c of the high bill – shouldnt it be performance based?
    ahh, this crazy world of numbers and feelings.

  22. March 14, 2008 5:53 am

    I understand. I, too, wouldn’t waste money on a bad joint. However, I don’t know if the service charge is anyway related to the waiters’ take. I would go by the feel of things, on the spot. Have done either of it in different situations.

  23. March 15, 2008 10:05 am

    I realize that as one who actually runs a small restaurant, I’m an exclusive commenter here.

    In the restaurant business, we cannot pay waiters as much as they earn through tips. Tips are a very important component of their overall earnings. And I don’t find that unjust, since their tips depend on their quality of service.

    Of course, there’s no ‘service charge’ in my restaurant. And I would detest any customer who doesn’t leave a tip just because (s)he isn’t going to return. That speaks of the humanity of the person. Unfortunately, most Indians are like that. Only if they’re going to get future returns, will they invest a few rupees. Pathetic.

    The reason you get the best service at Udipi restaurants is because the waiters make more from tips than from their salary. Let me know if anyone wants to know more.

  24. March 15, 2008 10:29 am

    Mahendra, thanks for that. But I do need you to answer this question:
    Why do we have to pay more for service in expensive restaurants? Why is the tip dependent on the charge of the food or maybe there is something I am not aware of here.
    You gave a very pertinent explanation for the better quality of service at Udipi restaurants. This just shows that tipping should be based on service, because then the waiters are more motivated.

  25. March 15, 2008 11:01 am

    I may be wrong, but my understanding is as follows:

    You do not *have to*. In India, you are not obliged to tip exorbitantly in expensive restaurants. Customers in India do so, because they *feel* obliged, or they want to be treated at par *with other tipping customers*. Waiters will actually look down upon non-tipping customers. However, that doesn’t mean you have to tip exorbitantly. Rule of the law is: tip as much as you’re happy or unhappy about the service and you’ll be fine.

    Regarding the tip being associated with the overall quantity of the bill: it is just a convenient measure – nothing else. What else will you measure an expectant tip by?

    Abroad however, especially in the US, tipping is taken more seriously. You are expected to tip at least 10% of the bill. That comes out of the cultural scene in the US, where most waiters/waitresses in the US are students who’re working a job just to pay for their education. They don’t expect their parents to fund their education and work for themselves, and that is considered something to be proud about. Hence this culture of
    tipping 10% in the US.

    I’m sure I don’t have all the answers but am just sharing my thoughts based on my knowledge/experience.

  26. Vivek Khadpekar permalink
    March 15, 2008 11:33 am


    //I would detest any customer who doesn’t leave a tip just because (s)he isn’t going to return.//

    If that refers to my earlier statement, maybe I need to word it better. I wouldn’t avoid tipping BECAUSE I don’t intend to come back. But if my decision not to come back is due to the lack of quality of food, service, hygiene, whatever that I get, and if the lack is attributable to a “couldn’t care” attitude, I certainly would not tip.

    What one expects is determined considerably by what kind of ambience the restaurant seeks to project. If I am served tea in a chipped cup at a roadside “kitli” I would understand, though not necessairly endorse it (in any case one does not tip for a Rs. 3-5 cup of tea on the roadside). But if I am offered tea in a chipped or a dirty cup at a restaurant which is going charge Rs 25 or more, I would certainly NOT leave a tip. It is entirely beside the point what quality of tea it is. Similarly, in a top class restaurant, if a portion of the waiter’s clothing dips into the food while he is leaning over to serve it, that is certainly not on. (Actually I feel the restaurants need to be particular about the design of uniforms so that such things do not happen).

    Since you mention Udipi restaurants, I find they have a clear division of labour between the guys who take orders and serve, and the “barkyas” who clear away the table. I presume the latter aspire to be promoted to waiters and so, even at the bottom of the hierarchy, they are motivated to excel. Once, at Roopali, my wife casually addressed one of them with friendly small tlak in Tulu. He was so shocked that he spilt a glass of water on her. Not only was he profusely apologetic, even the guy at the counter came up with a very embarrassed expression and redoubled the apologies with even greater vigour. Needless to say, we left a tip somewhat higher than we usually would at Roopali.

  27. March 15, 2008 7:08 pm

    ” And I would detest any customer who doesn’t leave a tip just because (s)he isn’t going to return. That speaks of the humanity of the person. Unfortunately, most Indians are like that. Only if they’re going to get future returns, will they invest a few rupees. Pathetic.”
    Now, now! (wags finger)
    That is the customer, and he is always right, you know! No moral issues here. The customer is not obligated to help the owner overcome his labor problems (I mean the low salary and high-tip-expectation). If he gives, he gives, and if he doesn’t, add spit to his dal next time!

  28. March 15, 2008 8:13 pm

    Vivek: //But if my decision not to come back is due to the lack of quality of food, service, hygiene, whatever that I get, and if the lack is attributable to a “couldn’t care” attitude, I certainly would not tip.//
    That is not only acceptable but perfectly fine! I was referring to customers who typically are travellers, who don’t expect to return to that particular restaurant, and hence don’t tip. If you’re the owner of a restaurant on an inter-state highway, where tourist buses have a halt, you have to take such matters into consideration when deciding labor salaries.

    The clear division of labor is not unique to Udipi restaurants. In my restaurant for example, the guys who take orders are different from the guys who serve, who’re different from the guys that clear the table. The first is referred to as the Captain, the second the Waiter, the third the Cleaner. Such a division exists in all better restaurants, whereas in Udipi restaurants, the Waiter himself takes the order as well.

    Your incident at Roopali is quite entertaining! Ha ha! 🙂

    Doc: As always, you make me speechless! 🙂

  29. Ravi permalink
    March 15, 2008 8:14 pm


    I agree with you regarding tipping heavily in US restaurants due to the common scene of students serving all over the fast food and restaurant chains. If you go to evening out in chillis or ruby tuesday its minimum courtesy to leave a $10 tip if our bill exceeds $70.

  30. March 15, 2008 9:46 pm

    If he gives, he gives, and if he doesn’t, add spit to his dal next time!

    That would be the “objectivist” version of humanity, I presume? 😀

  31. March 15, 2008 10:55 pm

    The objectivity is in knowing that this could happen, and paying in advance to insure against it.
    The non-objective, neo-left way of looking at it would be to think of spit as a biodegradable, environment-friendly natural resource that does not alter the ozone layer.
    Spitting should be a natural right for all. This right will be recognized at a World Summit in the Canary Islands in 2010, with a minor expense of 25 million dollars.
    I dare you to a dalliance with a Spitzer!

  32. March 15, 2008 11:34 pm

    The non-objective, neo-left way of looking at it would be to think of spit as a biodegradable, environment-friendly natural resource that does not alter the ozone layer.

    Weak, weak, and avoiding my comment.
    You could think of it as open-mouth kiss with the chef, minus the lips, and one-way exchange of saliva. 😉

  33. March 16, 2008 8:13 pm

    Waiters expecting a tip is one thing, the security expecting a tip is a totally different thing…. There are situations where the security moves the neibhouring bikes when there is ample space to park mine. I dont give any money to such guys unless there was a genuine requirment to move bikes due to lack of space.

    Once when i visited Mumbai there was a popcorn seller in the beach. Quite young. He was requesting a person to buy popcorn. But the person, offered the 5 rupees and said he didn’t want the popcorn. The 5 rupees were immediately returned and the boy just walked off. I was in another beach in chennai, when a cell phone dropped accidentely from a person. A small boy selling sundal (peas) ran to the spot, took the phone and gave it back to the person. He could have waited and kept the phone for himself, as the beach was relatively less crowded. It is these personal experiences that re-inforce my faith in the youth and young people of India even though the elders seem to set totally different example(s).

    Destination Infinity.

  34. March 16, 2008 8:42 pm

    Doc: I’m sure the Democratic Party would be glad to endorse you in its campaign!

  35. Vivek Khadpekar permalink
    March 16, 2008 9:47 pm

    mahendrap, doc:

    It also doesn’t make much sense to me, when going by the percentage-of-bill formula, to include in the baseline the drinks I have ordered — whether beer or coke — on which there is already a considerable markup and all the waiter has to do is to open the bottle and pour the contents (in my case, not even the latter: I let them open the bottle but prefer to do my own pouring).

    So whatever tip I pay (whether 5% or 20%) I calculate based on those items which the establishment has actually taken some trouble over preparing and serving. And of course if the bill already includes a service charge, I leave additional tip only for exceptionally good service.


  36. May 6, 2009 10:45 am

    Oh Nita, see I got recently back to this blogging thing and now I’m over my head in trouble. (and childish about it). I knew I wasn’t the only tipping tipsy tipster in India and had this post in the back of my mind and now you guys are also divided about this.

    Sigh, in Holland all is so much easier. We don’t tip at all!

  37. May 6, 2009 10:59 am

    I think I lost my last comment. Oh Nita, I’m back at blogging at already got in trouble. 😦 (my own fault, was pointyfingery on someone elsses blog and it fired back)

    I knew that you wrote a post on the tipping in India and that I wasn’t the only tipping tipster but you guys are divided too. Am I that odd for thinking that when a driver charges more than just the fare price from a tourist isn’t that much of a swindle? I mean here in Holland we have tourist area’s where you pay so much more for a coke than downtown.

    Sigh, here in Holland it is so muchie more easier – we don’t tip at all!

  38. Gary permalink
    January 23, 2011 10:32 am

    In India tipping seems to be going through a change and becoming “americanized”. In the US tipping at restaruants/service industry worker is a moral thing – most restaruant/service workers make less hourly wages to accomodate for the accepted practice of tipping. While I was visiting India I asked several of my servers what they thought of the practice and was told that it was an uncomfortable subject to them and in some situations they did not want to offend the person giving the tip but it was becoming a more common practice to tip and therefore a way to measure their effective service.

  39. bobinstha permalink
    May 6, 2017 12:41 am

    Hi I work at the restaurant. you don’t know how hard we have to work only someday or some time we don’t get much busy and we don’t even get salary on time we get less salary and per days we can get 10- 50 rs from some table and the rest service charge etc we don’t even get any penny from that . we get menatkky torture and stop out payments if we tell them we are no longer working in this restaurant


  1. TIPS: Tipping for Services offered… « RamsThoughts

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