Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-03-04
Tips Will Tell When
Traveller Goes Awoy

If you want your travel in
Experience to show while trav-
cling abroad, be lavish with
tips.
But to avoid the embarrass-
ment of under-tipping, here are
a few hints gathered by Ameri-
can Express.
Start out for the day with
plenty of change in the local
currency. Most banks and many
airlines and virtually every
guide book have pocket-sized
converters for their customers
Aboard ship, tipping varies
in class. Never tip any ships
officer. with possible exception
| Of the chief steward Cor res
taurant manager) for extra
services private party or spe-
cial dinner.
Dollar Rule
The dollar-a-day rule is an
acceptable yardstick to use on
short cruises or cabin-clasS
transatlantic voyages. Cabin
steward and dining room stew
ard, each 81 q day per person:
deck steward, 50 or SO at the
end Of a short trip. On the
big, very fast ships such as
the Queens Mary and Elizabeth.
the United States and the
France, first-class passengers
tip cabin and dining room
stewards each $3.50 to $500 a
day per person.
If there is more than one
waiter, tip only one person
since he divides the tip. Service
at the bar is generally tipped
as received. If a tab is run UP.
the bartender and waiter may
be tipped at payment Of final
bill.
On a two or three week
cruise, the cabin and dining
room stewards like to be tipped
at the end Of each week. On
long cruises, most passengers
tip approximately every two
weeks.
The 10 per cent rule: Under
this tipping system, the cruise
passenger sets aside an amount
equal to ten per cent of his
passage fare. Forty per cent of
this sum goes to his cabin
steward Cor stewardess). Forty
per cent goes to his dining
room steward Cor waiter). The
remainder is distributed pro-
portionally for services rem
dered to deck steward, win e
steward and any other person.
mel offering special services
(bath steward, masseur or mas
seuse, etc..
Airplanes and trains: Never
tip any airline employee with
the exception Of baggage por-
tiers at terminals. On trains,
porters and stewards are tipped
for each service rendered.
Understand Money
Abroad: Most of the trouble
Americans have with tipping is
a result of sometimes misun-
derstanding the value Of for
eign money. Study beforehand
the monetary unit of the coun-
try you plan to visit. Tip &C
cording to the custom Of the
land. AS soon as you arrive
in a foreign country, convert
several travellers cheques into
local currency.
Hotels: Most European and
Latin American hotels add a
service charge" Many travellers
leave a little extra in addition,
particularly If they plan to
come back. In most countries
the chambermaid is tipped
about Is cents a day. If valet
services or the shoe shining
services are used, by all means
give them something. And don't
forget the concierge is more
important to you than the
manager as an all-around
functionary who will do every
thing from securing your air
or rail tickets to q copy Of an
American newspaper.
Restaurants: In many for
eign countries today reStau-
rants automatically include a
service charge of approximately
Is per cent. Many travellers
add another five to ten per
cent for extra services. If you
order wine, the sommelier ex-
poets ten per cent of the cost
of the wine. It is not necessary
to tip the headwaiter or the
captain unless they have done
you a special favor.
Baggage: During the past
few years, rates for baggage
handling in Europe and other
countries have risen. The aver
age is approximately IS cents
a bag or a quarter for two
ho0e