After a drink in the cafe put down your change or keep a jar of money in the house for when a pizza is delivered. The way of tipping is also changing with less and less cash in circulation. Digital is on the rise, as with requests in ordering apps. Still, it remains a drop on a glowing plate, says FNV Horeca: the tips have been declining for years.
Since May, Thuisbezorgd customers have been able to opt for an online tip of 5, 10 or 15 percent of the order value. One in ten customers currently do that, the company says. They usually go for the golden mean; Tipping 10 percent is the most popular.
Customers of delivery service Deliveroo have been able to tip digitally for four years. About one in five orderers does that. According to the delivery services, it is mainly an addition to the cash tips; according to them they will not just disappear.
‘Less cash available’
“I expect most people will still give a cash tip at the moment,” says Joris Wilton of Thuisbezorgd. “This is what they have been used to doing for years. We do think that this will gradually be replaced by online tips. Cash is less and less available and Corona has accelerated this process.”
The company says it responds to the digitization that already took place at the checkout in restaurants, where the amount can be rounded up and then paid with a debit card. But because of digitization, customers often forget such a tip.
As a result, tips have been declining for years, says Edwin Vlek, sector director at FNV Horeca. “A tip of 10 or 20 percent of customers is quite nice for delivery people. But if you compare this to the traditional catering industry, it is really low. You have to assume that half of people tip in good times . “
Vlek thinks that the time of many tips is definitely over. “There are now digital platforms and checkout options to make tip requests in the hospitality industry, but that is in its infancy. It’s also not very welcoming to ask the waiter, ‘What can I make of it?’. Guests are willing to tip. but they pay less attention to it by paying digitally. There are fewer triggers to do it than with a cash exchange. “
“In the absence of cash, other ways to tip should be found,” said etiquette expert Anne-Marie van Leggelo. She advises companies and consumers on how to deal with these kinds of situations. “Although it is not mandatory here, as in America, people find it normal in branches such as the catering industry. So it is also part of our culture.”
When it comes to tip-etiquette the basis remains the same as with a cash tip, says Van Leggelo. “You give it when you feel good and you like the service. That service does not have to be literal; it can also be the online service of a website that is clear and runs smoothly. Home delivery and catering play a useful role in this. in with options like foodtrackers and order history. “
These are all ways to flirt for business, the expert says. “You can do that with an app, even. There is nothing weird about tipping online. People should be aware that it is possible. Over time, more tools will come. After all, it is a shame to tip. forgotten by pin. “
Spot from FNV Horeca emphasizes that the tip is an extra. “It is not like in America, where wait staff really depends on it. In the Netherlands we have a system of fixed wages and tips as an extra. You do not want to make the guest responsible for your low wages; it is and remains a windfall. “