Unusual

“Is that a tip?”

The speaker is the desk manager at our hotel in Rotorua, a seismically active area of New Zealand. Well, an area where the country’s ubiquitous seismic activity shows in the form of steam vents, geysers, acidic blue pools, and bubbling mud pots, not to mention an occasional eruption that changes the landscape’s topography.

Isabel Gibson's photos of Rotorua

But I digress. Unusual, I know.

I’m there to settle our account before we check out. I look at the bill for two glasses of wine and note the amount on the, umm, tip line that has, apparently baffled this guy. Is it a trick question?

“Yes,” I reply.

There is a short pause. He seems at a loss for what to say next, so I jump in. Unusual, I know.  

“People don’t tip much here, do they?”

“No,” he says, in some relief, glad to have this shameful secret out in the open. There’s another pause, but this time I wait to see what’s coming. Unusual, I know.

“How do they calculate it?” he asks, finally. “As a percentage of the bill?”

Well, OK then. Enough said.

Not that it’s the first time tipping has come up. Two nights earlier, a small group out for dinner had huddled over the tip, as people do in groups, trying to accommodate everyone’s sensitivities. Well, some of us were trying to accommodate everyone’s sensitivities and presumed budgets. Others might have been trying to have things their own way. I know! Unusual, eh?

Our program leader—our extremely well-travelled and worldly program leader—happened to be with us and watched with some . . . umm . . . something.

Impatience? Never. Amusement? Not so blatant. Pity? Not quite.

Resignation? Perhaps.

Finally, she spoke. Mildly. “They don’t expect a tip.”

We looked at her in some surprise.

Someone pointed out that there was a tip line on the credit card bill. She didn’t argue the fact.

Someone else said that they’d appreciate a tip, surely? It wasn’t really a question. She acknowledged the truth of that.

Someone else said that we didn’t want to be ugly (North) Americans. She said she understood.

We returned to selecting a percentage. And she sat back quietly and watched us with some . . . umm . . . something, doing what we knew was right and what she knew was unnecessary.

So now I look thoughtfully at the hotel desk manager.

“Yes,” I say, “as a percentage.”

Two weeks later, a guide in Australia explains why they don’t have a tipping culture in that country. Something about a minimum wage of $16.80 an hour and a 25% premium for short shifts that don’t amount to a full day of work. Something, maybe, about a socio-political commitment to a living wage?

But everything I really needed to know about tipping Down Under—and the difference between discretionary and truly optional—I had already learned from a slightly baffled guy in Rotorua.

“How do they calculate it?”

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6 Comments

  1. Jim Robertson

    The tipping condrum in NZ…. We were advised no need to, and the menu prices seem to be high enough to cover it, but when one is so used to it…

    But then I read this article in the New York Times this morning: http://www.nytimes.com/2015/02/01/business/dollar3-tip-on-a-dollar4-cup-of-coffee-gratuities-grow-automatically.html?emc=edit_th_20150201&nl=todaysheadlines&nlid=42940616
    What happens in the US eventually comes to Canada. New Zealand here I come !!!

    1. Isabel Gibson

      Jim R – Ack. And yikes, forsooth. Maybe all things tend to inflate – tipping percentages, bureaucracies, grades at school. Well, on this Super Bowl Sunday, maybe not all things. Bu the thing I found most interesting in that article was the concept of micropayments for content. About 15 years ago, a techie friend worked for a while trying to get a similar concept off the ground – linking information providers and consumers in an online market with market-driven pricing that would have included micro-payments. That never came to anything. As a “content creator,” I find it an interesting concept. Especially the viral part!

  2. Jim Taylor

    I can’t help contrasting your experience with a restaurant in Seattle. The restaurant added 20% to the bill, and the servers seemed disappointed that they didn’t get a personal tip on top of that.
    Jim

    1. Isabel Gibson

      Jim T – I guess it’s all about expectations, eh? On our short trip, I was driven to tip – a la Jim R’s comment – but think I could get used to a non-tipping culture. Not to mention a living wage.

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