VAT and Tipping in Korea (service gratuity and why you should[n’t] do it)
Tuesday, July 21st, 2009Tipping and VAT (부가세).
In America, it’s what we do. We tip. It’s a short discussion at the end of a meal, but just like the credits at the end of movie, who really sticks around and pays attention? Leave the tip and be on your way. Who cares? Answer: anyone who’s waited tables before. The tip makes or breaks a server’s day. A generous tip will make your shift 20x more tolerable and a dinky tip will leave you wondering why you even try to be nice let alone flirt with that girl who was clearly not your type.
What was I talking about? Oh yeah the analogy. So, if we follow the movie theater comparison, then Koreans hit the road as soon as the guy gets the girl and doesn’t so much as stick around to see who directed the flick. In short, tipping in Korea is MIA. So what about America? What’s normal?
Forget the old 10%. That’s cheap. 15% is what I’d consider leaving for a grouchy-pants-McGee server. No, in America it’s hard to argue against leaving at least a 20% tip. It’s the right thing to do. Don’t think of it as extra - realize this “extra” cost before you buy the service or product because to leave anything less is just rude in my book. If you can’t afford to leave a decent tip, buy something cheaper. It’s the unspoken rule - tip. But, who and when does one tip? Thankfully, there are even specific situations where a tip is explicitly advised so as to not have any confusion as to how much and when to tip.
But, dear readers, I’m here to tell you shocking news about tipping in Korea.
*gasp* tipping in Korea does indeed exist. In a way. I know everyone says that Korea is a no-tip country but there are, in fact, some instances where tipping is appreciated - dare I say expected? For example, exceptional service merits a generous tip when the employee has gone above and beyond his or her job description.
But what about this whole VAT business? It’s already in the cost of the product. If it’s a Korean product, it’s usually 10% tacked on at the end of the bill. This VAT acts as a safety net and face saver. Fear not about tipping in these situations because the staff is already getting a cut from that tax. So in a way, you did tip them. But, times are a changing. Consider this the next time you’re in a place where tipping would be appreciated. Keeping in mind that sometimes tipping is not only a little weird but rude. It’s a tricky balance - and one that I have yet to strike.
So in conclusion, if you’re going to tip and it’s appropriate to do so, regardless of what country you’re in, don’t be stingy. Tip and tip well. Did you have a good experience? Was the server nice? Did you get your food in a timely manner? If not, did the server try his best? If so, tip generously. Altruism is good thing, you know? I mean, what’s two or three extra dollars to you? To the server, that’s lifeblood. If everyone tipped just a buck or two more, maybe the server wouldn’t have to work doubles and thus, be in a better mood when serving you and thus making you tip him or her more. Karma works both ways you know.
Thoughts?
Posted by Matthew in How Koreans Do It |
July 22nd, 2009 at 11:08 pm
Living in America I would to love to be able to tip the wait staff at the places I eat. For me, I used to deliever pizza and I would expect some kind of tip since these days i’m using my gas in my car to deliever u and your family a nice, hot meal. When I was doing that job, i used to get upset when I didn’t get tips because people tend to have $20-30 to spend on food but can’t tip not even a lousy buck. but don’t get me wrong when i did have a delivering job, I always at the end of the night had a nice chunk of change, i did about $50-80 a night. That is mostly because i live in a military town and for the most part soliders are just looking for spend money somewhere while they can. When I got out to eat and it’s a resaturant that tipping would be nice and “expected” i do tip about 15% and I always make sure I have enough….other wise i just got to McDonalds or Wendys lol. But how i tip depends on the service…regardless how a persons shift has been that night, they should always give their best because you never know who might come in with a fat wallet looking for a great waiter or waitress. I keep an eye out
July 23rd, 2009 at 10:32 am
I was a waitress for 2 years and I used to make $100 dollars a night or more working from 4pm to 12am. You might think that I made pretty good money, but some nights I walk out thinking that I could have made more. Some customers don’t tip you at all and run you to death, and I know that feeling of having 9 to 13 tables and this ONE table is literally killing you(thinking that they are the only people eating in there or something…:(. haha so tipping is a REALLY good thing!!
July 24th, 2009 at 7:15 pm
I’ve always thought it funny that tipping is not done at Korean restaurants, where the wait staff often does a lot more than their Western counterparts: cutting up your 갈비, stirring up your 닭갈비, making the 죽 after you’ve finished with your 샤브샤브… Yeah, they work hard, yet there’s no tipping…
July 25th, 2009 at 1:16 am
very good point Daniel. Service in Korea is above and beyond typical Western service. They do everything but put a bib on me and and help me blow me nose…
too much?
August 10th, 2009 at 1:10 pm
I love this and all your pieces! I am reading through this and it makes me smile, laugh, and appreciate all good points mentioned! You have a way telling a story and making your points come acrosswith a smile! When we were in Korea, maybe because we were ‘foreigners’ the restaurants brought us the ‘freshest’ seafood stew (still moving and grabbing our chopsticks from our hands..moving). We should be ‘honored’ to recieve such ‘fresh’ meal. A lot of places we went, again, the service was wonderful and in theend, they would not take a tip. Even when we pleaded for them to do so. And, finally, we had a few tour guides and when we ate out, we ordered crazy amount of food. They ALL would look at us and comment on how we ate alot. And were amazed how we took it all i
Thanks and looking forward to reading more! -KyungMee