What is the general practice regarding leaving a small tip/gratuity for the hotel concierge lounge workers. Also for the people who work the complimentary breakfast buffets at the other properties. I've generally either handed or left $1 per person. However I've not seen other people do this. What are your feelings about tipping?. btw...I also leave $5 nightly for the room maids. Is this out of line?
I don't always leave tips in CL, but think it's a nice gesture. Also leave about $2/night for maid.
My view is that over a year this is a very small total cost to me (maybe a few $100), but if everyone did it for the receivers it can be a nice bonus on top of what is likely to be a minimum-wage job.
At the risk of exposing myself as ignorant - unless that ship has already sailed (am new to using CL's), I have not tipped in the CL, with the one exception when my hotel key wouldn't work in the elevator (but strangely did work on my room door - located on the CL level - and the CL door). When the Concierge in the CL left the CL and escorted me down to the front desk and bypassed 3 lines 6 people deep to get me a "new" key, you bet I tipped him. In my limited experience in the CL's, they are generally self serve. The tipping comes in when they perform a service for me, like print something or make a reservation or provide me with valuable information, or replenishing something at the table for me (or coddling my cute grandchildren!) At the Grand Flora, there is no CL, but instead they give their Platinum/Gold elites a free buffet breakfast on the rooftop terrace (very pleasant). The wait staff there is dressed to the hilt, and provide impeccable service, but there is never one person assigned to your table (and it is buffet style), so it's hard to tip "your" person. I did not notice anyone leaving any coins on the table during my stay. On my last day, I wanted to tip a particular individual that happened to give me the best service during the week, but they disappeared and I had to wait quite a while for them to reappear, so... I don't know, hopefully more folks will weigh in here, as I'm sure I have a thing or two to learn, but I don't know that there is any hard and fast rule here. You know, I've asked people in various service industries that I rarely use, is it customary to tip for your services? They'll tell me flat out 'no,' if that's the case. A few times I've asked how much is customary (like 10%), and they won't say more than, "Whatever you want is fine. It's up to you."
I don't generally tip housekeeping, except on occasion for something extra. I do tip the shuttle driver (for handling my bags), the taxi driver, porters, bell men, Concierge staff for services rendered, room service and wait staff, and by the end of my trip to 5 European cities this past Spring, I was tipped out! Seriously, we must've easily spent two hundred euros in tipping, and we did not over tip (well, perhaps once or twice when the smallest denimination on hand was a 5€, when 2-3€ would've done nicely.) I was pretty tired of it by the end, truth be told. And where does one draw the line? In the end, it's personal preference, I'm thinking. What makes you happy, I guess. I think we've gone overboard here in the states, where there is a tip cup at the register in a take-out establishment, chinese, coffee house, etc. To me, if one conducts a transaction at a counter (where there is no sitting involved), why do they expect a tip? Sorry to digress. Well, not really. Like housekeeping... that's their job. Anything extra deserves a tip perhaps, but not the basic service.
this has been a topic of conversation several times over the past few years. I typically take the stance that you spoke to above, but found myself in the minority. I rarely tip hotel staff UNLESS there was above and beyond service provided. Seems that most folks disagreed with this and felt a tip was in order for many of the staff that one came in contact with. Interestingly, it seemed to me that female execs were more likely to tip than male execs and more generous also.
btw, tipping is not an aversion of mine. I tip VERY WELL at restaurants, bell hops, skycaps,etc.
I find that tipping is really a personal issue. It's based on the 'situation' and the service rendered, I don't go by any hard and fast rule as to tipping, but there are certain circumstances where tipping is a real part of earnings. restaurant servers make 'restaurant' wages (below minimum wage) and tipping is a part of their earnings. I tip very generously when service is very good (20% and sometimes more) but just tip well when service is mediocre (15 to 18%) and 15% tops when service is bad.
I tip hotel workers based on the 'service' I get and I know a lot of folks leave a tip for housekeeping on the last day of a stay. But, once again, no hard and fast rule or guideline. If I leave and feel good about a tip I left, it's a good tip. If I will feel bad about giving a tip, I don't...and there's usually a reason that creates that thought process.
Agreed. It is a personal thing, regardless of industry standard or custom.
In CA, there is no 'restaurant' or right-to-work wages. Everyone gets min. wage across the board. I've succumbed to tipping 20% at restaurants for good service (what the industry wants), but because the IRS has taken to taxing tip income whether the individual receives the tip or not (IRS calculates tip income as being 15% of food sales, I believe) , I feel like I have to tip even if the service is very poor ( I wonder if that's your reasoning for tipping 15% when service is bad.) I know, being taxed on income that you don't receive should motivate servers even more to do a better job, but it is my belief that not tipping rarely gives a server personal insight into their lack of service, as I think that the prevailing belief of most servers these days will more likely be that I the customer, am just plain cheap. A true tip, in that case, would be to communicate the exact nature of the lack of service, and a suggested improvement behavior, but who does that? I've wanted to on rare occasion, but never have. I did some restaurant work in college, and we were formally trained on proper etiquette and good service techniques. It does not appear to me that the same training is still in effect in many establishments today.
The only way to communicate poor service in a restaurant establishment is to do it through the management on duty. It is the management's responsibility to insure that staff is properly attentive to the needs of customers and that customers are happy with the service they are receiving. I find that the better the restaurant, the better that process flows because the stakes are higher for managers and staff servers.
One of the first things I do when ordering a drink at a top flight restaurant (like a Smith & Wollensky in NYC) is to banter with my server how long they have been there. When the response is 28 years, I know I'll be taken care of. And, they love the acknowledgement of their loyalty to company and customer to be there that long. I ask that of servers in lesser restaurants also, but the question doesn't resonate with the staff the same way it does at the higher end locale.
When we (wife and I) owned a restaurant in MA the IRS became more aggressive every year to make server staff fill out written reports for their tips to become part of their payroll record and reporting. If the IRS came in and you did not have these reporting sheets from staff, you as the owner were on the hook for an under-report as figured by the IRS. Strangely enough, the rule for wage and tip amounts reported by staff as generally accepted by the IRS is no more than minimum wage. We owned our place for twenty years (it's been there 32 now after we opened it) and had about 12 staff we opened the doors with still there. We took very good care of them (vaca, health ins. 401k, etc.) But, my wife wouldn't hesitate to let someone know when their service was sub-par. It was a place where we had lines out the door on Saturday and Sunday and you couldn't get a seat at 5AM weekdays because all those heading for work filled the place. (It was a breakfast/lunch operation). We finally GAVE the business to the employees for their loyalty when I retired from my real job (we had Mickie D's offering big $$ to buy the location, a phenomonal spot just off Rte 495 in Hopkinton, MA) and the employees still run it today. We retained ownership of the land and building for 10 years after we gave them the business and sold them the property the business sits on this year.
I agree that it is a personal issue. Just like people who get my bags and taxis, for me, I also consider that part of their job. I tip whenever the service is about what I feel is just the minimum that their job might require, and don't tip when I think they're only doing what they are required or if they have a not too pleasant attitude. We like to tip the housekeeping because they don't get much tips like the bellmen and other positions do, mainly because they don't see people face to face sometimes. When we are on a longer stay, we try to tip housekeeping every day, because when we tried to tip the last day, sometimes our regular housekeeper was gone that day. Also, that way the person who is doing the work that day, is the one who is getting the tip.
For foreign travel or a long haul, I exchange 50 dollar bills prior to departure, several 5 and 10 dollar bills for car services and airport fees, it's the same practice I follow every Christmas holiday, to prepare for tips. You really do not want to give more than deserving!
Marriott concierge lounge is self-service, except for the bartender serving wine at added cost. I like tipping the cook who doubles as server replenishing food. In some states, certain guests scoop up food so fast that you have to actually knock at their connecting kitchen to bring out fresh stuffs. That deserves an immediate tip, without waiting for the last day, a couple of dollars is fine, unless you feel more generous. I also tip housekeeping because I frequently request additional supplies as soon as I check in, like a bathrobe, water, toothbrush, etc, where available. Upon departure, I leave tip for housekeeping because these are the lowest paid jobs, a little bit more for Residence Inns because I use the cooking utensils in 2-bedroom suites. Once in awhile, I tip the front desk for upgrade arrangements but for sure, I'd write a good note to management, follow up with a good review about my stay. These positive actions last longer than the tips we leave:-)
I'll tip at the CL when they provide me good service, like clearing my plates, or offering to refill my coffee while I'm sitting. Or, providing some dining recommendations, etc. I'll also tip, when I see CL "abuse" by some families who leave their table a mess, or don't clear their own dishes/utensils when finished. Same applies to RI happy hours/breakfasts as well. Nothing like having your beer or wine refilled while you sit! For housekeeping, I typically leave $1 per night per bed, and leave it each morning.
I will tip for good service and not tip for very bad service.I usually tip the attendant atthe beach who carries and sets up a lounge chair$1 but since this summer I tip $2 for the same service although I noticed when I stayed at the San Juan Marriott most people did not tip.I tip $1 to the attendant who calls a cab and the concierge for her/his service at the end of a trip.What I have a problem with is whether to tip the person who is called to fix someting which is inoperative due to the hotel's lack of oversight.A light or television should be in good working order before the guest arrives.In the past I tipped the workman or engineer who came but I have begun to question doing this.
I feel strongly about supporting housekeeping. These are usually women supporting kids. Minimum wage, frequently lacking a education that will allow them other job opportunities, their focus is their kids. In many situations ,they could probably come out ahead on welfare. Sorry about my soap box response, but i applaud any individual who will take such a thankless underpaid job that I would hate to do!
We already agreed with you and feel strongly about tipping housekeeping. Thanks for bringing up those reminders. Also, I'm pretty sure they get to clean up things I don't even want to think about, in their pursuit of a living. I wouldn't want to do their job and am thankful how many really friendly and cheery ones I run into. I frequently go out and ask housekeeping to change our second decaf packet to a regular, so we can have another cup of real coffee, and they are always so nice about it!!
This is avery nice commentary. Glad you brought it up. I can remember when I was small and even though my father and mother were jockeying around with 8 kids in the car and hotel rooms when they could afford to take us on vacation, my Dad would always tell me he had to leave a tip for the housekeepers because they didn't have avery nice job and probably weren't paid very well......especially when they cleaned up after all of us!!
You had cool parents. And 8 kids? Yikes! You would smile if you could have heard my mom after we checked out of the Vacation Club outside of Paris. She gave my daughter the riot act. Only two littles, and my daughter was 'not that interested in leaving the place clean behind us.' My daughter got a terrific lesson that day from her grandmother: treat a property as if you would be the next guest to stay there after you! I just love me mother...
Grew up in a house with...get this...ONE bathroom and ...ONE bedroom. But, we had an attic! My older brother (as the family got bigger) built a barracks style living area up there with a partition (at the top of the stairs) to separate the 5 boys from the 3 girls. The biggest problem was in the winter I could breathe and see my breath (was it ever cold!). In the summer it was what felt like a thousand degrees up there. We had no heat or A/C in the attic! But, we had some great times and I wouldn't trade those times for anything!
This is interesting. Sometime ago, I was talking to a restuarant manager who I got to know at a Marriott. He was explaining to me why Marriott's prices are about 50% higher that other restuarants of a similar level. He told me that at the other, they didn't even make min wage and had no benefits at all for servers and no benefits to kitchen help. Marriott pays above min wage and has a whole lot of benefits. This goes for all the employees. This cost is hard to cover and most of the restuarants loose money. They have them as a service to us.
After hearing that, I was thinking that when we tip based on price, the workers at the other who make a lot less are getting less from us as well. Now I tip a larger % at those places and a smaller % at places that I know pay more. One time I had an inexpensive lunch and the waiter was great so I left a 50% tip. When I got my cc bill, they took the tip off and only charged me for my lunch. I really felt bad but someone might have thought that the waiter added the tip or changed it.
Remember that minimum wage is different from state to state. In CA, restaurant servers make full min. wage, $8.25 or whatever it is now. In right to work states like AR, TN, SD, ID for instance, servers may only make $2.50-$3.00/hr. This is regardless of what Marriott does, as it's the law.
Cal, Absolutely agree. Even in CA, servers are taxed on a potential 15% tip for their food/beverage sales (which is reported to the IRS regardless of whether or not the server recieved a 15% tip). Because of that tax law, it makes the decision to withhold a tip for poor service a bit more complicated! (And why does it have to be so complicated? )
I am not sure if they are taxed as though they made 15% in tips. I have been told different amounts and most are not 15%. Also, if one leaves a tip on cc, they have proof for IRS on the amount. Yes. I have and many others still tip on poor service. My feeling is that if it has come to a certain amt is expected regardless of quality, then just add it in as some restuarants do.
Changing the tip amount on a signed credit card receipt is not only wrong, it is illegal. If I found out a hotel or restaurant did that to one of my receipts, I would have a serious issue with that.
The hotel/restaurant should contact the credit card holder in those situations.
I rarely see people tipping in the Concierge Lounge (unless they are handing it to them on the sly). I don't know what is expected. I tip at Concierge Lounges when service is exceptional or I see others doing it. Tip jars are common these days and I know some don't like them, but I think if one was there, most members would happily leave money.
I tip housekeeping and valets and such (I have to really save my $1s before my trip).
I tip very high at restaurants (probably too much), but it is because I really enjoy dining out and when the server or staff are personable or make the dining experience special, it means a lot to me and the tip is a thank you.
The most tipping I ever witnessed was at the Cincinnati Marriott RiverCenter. Very nice hostess there. Lots of cash on the busing tray. In addition to the tip I left on the tray, I also put an aluminum can on the tray. The hostess immediately grabbed the can and said very pleasantly "You can just put that in the trash next time. We don't recycle." Kind of odd. Maybe she meant it is sorted out later.