Due to the increasing use of digital payment methods in restaurants, waiters are losing more and more in tips. Customers are opting to pay with cards, phones, or smartwatches, affecting the tips received by servers.
In the district of Bad Tölz-Wolfratshausen, waiters have noticed a decline in the amount of tips they receive, especially since the onset of the pandemic. Andreas Schweiger, a waiter at Gasthof Jägerwirt in Aufhofen, acknowledges this trend, stating that most customers still leave some tip. However, there are instances where guests, although rare, are very generous, according to Georgia Haydl. With the increasing use of card and digital payments in restaurants, some customers tend to forget to leave a tip. Haydl shares her experience from Gasthof Oberhauser in Egling, where despite working long hours under pressure, she sometimes receives no tip at the end of the day, leaving her feeling disappointed.
The situation is similar during events held at restaurants, where financial contributions are often not given immediately, as the bill is settled later. Customers may simply forget to tip the servers in such cases.
Clarissa Rollo, the owner of Pizzeria Bellavista in Beuerberg, has developed a keen sense of which customers are likely to leave a tip and which are not. For servers like Moni at Gasthof Reindlschmiede in Bad Heilbrunn, tips are essential as they are often factored into their overall income.
Georg Lichtenegger, the owner of Klosterbräustüberl Reutberg, emphasizes the importance of tips for service staff, stating that it is a significant part of their earnings. Without tips, serving staff would struggle to make a living. Moni also highlights that in some establishments, where wages are lower, tips are already factored into the expected income.
At Reutberger Klosterbräustüberl, tips are pooled daily among the staff. Similarly, at Jägerwirt and Reindlschmiede, tips are shared among the servers at the end of the day. However, the kitchen staff does not participate in this sharing as they receive a fixed salary. Only during large events are tips distributed between the servers and the kitchen staff.
According to Clarissa Rollo, tips tend to be lower when customers opt for card payments. However, Moni appreciates it when customers paying by card ask if they can leave a tip, as it is possible to do so.
In most restaurants, customers have the option to choose the tip amount and can transmit it through card, mobile phone, or smartwatch payments. Some customers also choose to settle the bill electronically and leave the tip in cash, which is greatly appreciated by the servers.
Ultimately, tipping remains an important form of recognition for the hard work of restaurant staff, and customers have various options to show their appreciation for the service provided.