Tipping culture around the world 2

ITALY

Like moped riding and wolf whistling, tipping is customary in Italy – and a few euros can make a lot of difference.

DO: "Check if a service charge or coperto is included. If it's not, 10 per cent of the bill is acceptable in restaurants," says Zablith. "Hotels generally add a service charge of 15 to 18 per cent, but it is customary to tip the service staff extra."

DON'T: Follow the lead of the tight-fisted locals who rarely tip taxi drivers; 5 to 10 per cent is appropriate for visitors. Also, try to avoid offering large tips to referees.

JAPAN

To avoid offence and embarrassment, not only should you never tip in Japan, you should also avoid counting your change after paying a bill.

DO: Keep your yen firmly in your wallet. One of the very few exceptions is if you find yourself at a first-class ryokan (Japanese-style inn), where it is custom to give a tip to the room clerk.

DON'T: Try to give tips in any other circumstance. "Tipping is seen as patronising and vulgar," says Strafford-Taylor. "The proposed recipient can easily take offence: the culture is about respect for others, so every job is done with total focus and effort – from road sweeper right through to company director." Sadly though, you do still have to pay for the stuff you buy.

NEW ZEALAND

Fantastically, it is not customary to tip in New Zealand. No wonder those little guys with the hairy little feet were so unwilling to leave.

DO: Tip if you receive truly exceptional service – especially with hotel concierges, or in restaurants or cafes. "The amount you leave is really at your discretion, but generally remains well under 10 per cent," says Zablith. Some people might call this tight. We call it a result.

DON'T: Feel obliged to tip your waiter, as he won't give you an evil eye if you don't dig deep; it's just not expected. (Oh, and probably best not to make any bad Middle-earth jokes either.)

FRANCE

"By law, a 15 per cent service charge known as servis compris is already included in your restaurant bill," says Tamiko Zablith, managing director of the Minding Manners consultancy (www. mindingmanners.com). No need for an encore then.

DO: Round up the bill to the nearest euro. Despite the service charge, it is still customary to leave small change.

DON'T: Expect effusive "mercis". Eating is an incredibly serious business in France, so it's not always service with a smile.

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Source: Men's Health magazine

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