A few tips on handling gratuities worldwide

Cindy Loose, Washington PostAccording to a study by Michael Lynn, a professor at Cornell University's School of Hotel Administration, more than 30 percent of Americans are unaware that tipping 15 to 20 percent of a restaurant bill is the U.S. norm. Imagine the confusion that reigns when we begin crossing borders. It's essential before leaving home to do some research on tipping practices, but as a general guide, we've compiled basic information about tipping in some of the most-visited nations.

Canada and Mexico: Our neighbors to the north and south generally follow the same practices as in the United States, with restaurant servers and taxi drivers alike expecting about 15 percent.

Europe: Many restaurants add a service charge, and it's customary to add a small amount to that to round up the bill. If you're really happy with the service, leave a little more. If no service charge is added, shoot for about 15 percent for the tip. Tipping for cabs is more varied among European countries. In Ireland, the average tip is 10 percent, but it's 13.3 percent in the United Kingdom, and a mere 3 percent in Germany and Greece. Consult a guidebook or Web site.

South America: Restaurants in many South American countries add a service charge of about 10 percent, and a small tip on top of that is generally the norm. In Argentina and Brazil, the total customarily comes out to 13 to 15 percent. In Chile, Peru and Uruguay, 10 percent is average. Ecuador's norm is a little lower, about 7.5 percent.

There's an even bigger discrepancy when it comes to tipping taxi drivers. In Argentina, for example, a bit of change will do the trick, while in Brazil, 10 percent is the standard.

Africa: Big continent, big differences in tipping norms among countries. In Kenya and South Africa, a 10 percent service charge is often added to restaurant and bar bills; if not, a voluntary tip in that amount is expected. Taxi drivers also expect about 10 percent. In Morocco, tipping for meals isn't expected except in high-end restaurants, and spare change or a U.S. dollar bill will please both taxi drivers and bellmen. In Egypt, everyone wants a tip, so keep either dollar bills or small amounts of local currency handy.

Australia and New Zealand: Tipping is not as common as in the States, but the practice is growing in restaurants and bars in larger cities. Taxi drivers do not commonly expect a tip, but you can decline your change.

Asia: If ever you find a country where a tip is refused or even considered an insult, this would be the continent. But you'd be more likely to insult if you failed to tip in Thailand, India, Malaysia, Vietnam and Indonesia, to name a few. In each of those cases, 10 percent is the norm on restaurant bills.

Tipping is not common in Japan. Among the countries where tipping is uncommon: Korea, Singapore, Taiwan and Nepal. In China, locals in big cities who have been repeatedly exposed to tipping foreigners may expect a monetary thanks.

"The power of accurate observation is commonly called cynicism by those who have not got it."

--George Bernard Shaw,
Nobel laureate in literature

Who Is Bill James and What Is the Bill James Award?

It is a privilege, and an honor, to relay this brief story of who Bill James was, and why there is an award is in his name:

Without his toque, Bill stood 6 feet 8 inches…and everyone looked up to him. Not because of his stature in height, but his stature as a human being. His passion included cooking, and holding the position as Executive Chef at Vanderbilt University for 42, years. Lets repeat that; 42years as Exec. Chef of Vanderbilt University. That is an extraordinary career for any Chef, but exemplary for an African American in Nashville Tennessee starting in the 1960’s.

His passions included love and concern for his employees, his patience and kindness to the students and interns from the now Tennessee Technical School, and his faithful attendance to his diabetic homebound wife. Bill loved his son and family, and each person he worked with, no matter how slow or inept or quick and gifted. Chef James was never ruffled, he never complained, and would instill each person with confidence... that they could do the job.

His own Chef skills seemed limitless, from white beans and biscuits to Chocolate Souffle for 300, Bill was equally comfortable. For many years, he was the only Ice Carver in Middle Tennessee. When the event was over, Bill would not pass up a beer and an opportunity to sit around and tell stories. You could just follow the big booming laugh to find a good time.

Through the decades, when Nashville experienced a large influx of immigrants from Cuba, Cambodia, Laos, Vietnam and Russia, Chef James requested they be sent to his kitchens for their internships, and after graduation, he encouraged them to apply for positions in the many kitchens at Vanderbilt. Chef James was not only a great chef, a great instructor, a perfectionist in his trade, but a great organizer as well. Chef James was the first African- America chef to be inducted from Tennessee into the prestigious National Academy of Chefs. Bill, along with a very few of the oldest generation, was the founder of the Middle Tennessee Professional Chef Association and was its first president. So, the Bill James Award is our Chapters “Founders Award”, and with it comes the huge spirit of a Chef who can literally be called “First among Peers”

Next Year, when nominations and voting comes ‘round for the Bill James Award, think of someone who has a great heart and huge spirit; someone with skills, knowledge, compassion and understanding. If we choose one who has made a career of helping others, lifting them up and giving praise with grace, we will do Bill James justice in awarding his commemoration.

(excerpts from Elaine Parker’s address to the 2006 Gala Awards Banquet)

Want to Win a Cruise?

Get the MTC-ACF some new members!!!

We are in the process of building a strong membership! To that end, the Board has agreed to award a cruise for two to the winner of this years membership drive. That’s right, a cruise. Probably Caribbean, probably a 3 or 4-day-er. Details are being finalized even as the ink on this newsletter is drying.

The member recruiting and delivering the most new members by the end of this year 2006, will win the cruise. To be specific- a new member with your reference name on the application, and $100.00 in their hand- sent to our chapter either through the National Office or Anna Lia –treasurer.

Blank applications will be available at the next meeting and details are available from our membership chair Mark Weber mmwonderland@netscape.com