To tip or not to tip?
What wait staff really think about your payments for their service
The Food Chain · BBC World Service
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Show Notes
Ruth Alexander explores the art and etiquette of tipping and how it varies around the world.
She hears from staff and customers in countries where tipping is essential and in places where it can be taken as an insult.
Ruth also talks to servers and bartenders about what your gratuity means to them and how tipping can sometimes bring out the best and worst in their customers.
Producer: Lexy O’Connor and Rumella Dasgupta
Sound mixing: Hal Haines
Image: A jar full of coins and notes has the word “tips” written on it. It floats on a red background. Credit: Nikola Stojadinovic / Getty