Service included or not? say service staff
“Without TIPS, there will be an even greater shortage of skilled workers in the catering trade”
In Switzerland, the service is regulated by law. Hardly anyone can stand that. Most people tip at least occasionally. Service workers report that they could hardly survive without help.
According to a survey by the ETH economic research center KOF, wages in the catering trade are growing at an above-average rate: cooks and service staff can expect an increase of 4.4 percent next year.
Nevertheless, wages in the catering industry remain low. Therefore, paying the bills at restaurants is considered good etiquette for most people. Blick reader and bartender Pierre Gaspard (31) can only agree: “Without a tip, it would be impossible to survive.” The trained chef works as a bartender at the Hotel Schweizerhof in Lenzerheide gr. “Tips make up a quarter of my salary,” he calculates.
Blick reader Barbara Vogeli (37) describes the tip as a “nice bonus”. The trained cook and service specialist has now turned her back on gastronomy, but still remembers how important tips were for her income. “That means you can afford a bit of luxury, go on vacation,” she says.
Women are more generous than men
In Switzerland, the law actually means “service”. Nevertheless, a current survey by BankCler comes to the conclusion that only two percent of the population in German-speaking Switzerland adhere to this principle and consistently refrain from tipping. Quiet tip, at least occasionally.
According to the representative survey, the most generous are those who are older than 65 and whose monthly wages exceed 7,000 francs. Women give more than men, city dwellers more than rural people and German-speaking Swiss more than western Swiss.
A thousand requests for cigarettes
On average, people tip about 10 percent of the bill. But there are outliers in the luxury segment in particular. A Blick reader who wishes to remain anonymous reports how she once received a tip worth thousands as a concierge at Zermatt VS. Late in the evening he got a guest a cigarette.
While a thousand dollars isn’t ideal, a tip is much-needed motivation for many hospitality workers. “Without tips, there would be an even greater shortage of skilled workers in the catering trade,” estimates bartender Pierre Gaspard.
In fact, four out of ten hospitality businesses currently say they are not getting enough staff to deliver the desired service. The opening hours are restricted, the menus are reduced and there are no more fries in the pool. TIP will not solve the staff shortage. But in combination with the above-average increase in wages, it probably causes some to remain loyal to the catering industry. Backbreaking work and weekend assignments or not.