Technically tip It is prohibited for all workers in the gastronomy and hotel sector in the country, pursuant to article 11.11 of the CCNL 389/2004. We know, however, that among us it works like a yapa and is more a habit than a feeling.

Tip: kind of gift with a limited percentage? Alms? A detail to round off a decent and foreign salary? Kind of karma? Productivity Commission?

“I’m sick of your advice be how waiters are paid. You have to ban tips, make restaurants pay a real salary like any other job,” they say on the well-known gastronomy website Good social club Morfa.

It’s becoming fashionable in the United States overturning prohibitiona movement calling for a ban on tipping, research raise awareness of a fair salary this shouldn’t need diners to tip extra.

But the tip is there, it exists in this country, so it’s time to recognize that the typical Argentine is friendly, always has been and will never stop being. Argentina: an oasis of cordiality that delicately respects the unwritten laws of catering.

Isn’t it so kind of us to choose one restaurant over others? Shouldn’t it sound like: I’ve already chosen you, I’ve already moved, I’ve already spent, I’ve already paid and on top of that you have to leave 10%? paraphrasing the Coke Sarli one might ask: What more do you want from me?

We posted the following question on the morphi site: Tip Is it an obligation or is it a kind gesture? The virtual and expert diners – more than 200 comments every now and then – debated, illustrated and collaborated in the preparation of these lines.

Globally, we’re told, the practice of tipping “varies widely.” In Japan, for example, it’s considered offensive, sort of “bribe” the waiterit’s just doing its job.

In Italy, Germany, Holland, Australia and Mexico, as well as in Argentina, it is customary to leave about 10% at will. Things change in France, the United Kingdom, Switzerland and again here, in Brazil, where the tip is added to the bill (between 10% and 15%).

In the United States and Canada, you must leave between a 15% and 20%, but when the service is bad, you can leave nothing and on top of that they will give you a refund for asking for the complaint book to the facility manager.

He Black Gustavo Castiglioniformer waiter of El Taller, the founding bar of the Palermo scene, says that there they were not known for receiving tips and that when they left them “coins”, the joke was to say to the customer: “Hey you you forgot this”.

Soon after, they returned the pesos in protest, trying to generate endless shame for others.

Marcello Crivelliadministrator of good metamorphosisclarifies that tipping is prohibited in point 11.11 of the collective agreement 389/04 for gastronomy professionals.

The discussion on the site is about “I pay the waiters black”. It is also said that the tip is never used as a basis for calculating seniority compensation.

In other words, today tipping is simply a forbidden but habitual gratuitousness. “It can’t be considered a salary, but that’s what they do in practice to pay very low wages in an area where there are a lot of slave traders,” say the experts.

With the 10% rule, gastronomy would be one of the few areas in which one becomes a sort of “partner” of the restaurant owner.

A note appeared that went viral a few months ago: They spent $50,000 at a restaurant and haven’t left tip.

Crivelli, who also organized massive movements such as the Tribute to the Milanese and runs his own club with nearly 80,000 members including gastronomic consultants, cooks, various entrepreneurs and the diner public, he adds: “The union and the chambers have agreed to incorporate the percentage into salaries.” Read: Tipping is mandatory, but it will be paid by the employers, who obviously then translate everything into prices.

We see that the custom was stronger and “we continue to tip”.

Exists uneven jurisprudence so when the employer doesn’t prohibit tipping, then he tolerates it and it’s considered part of the wage.

Lucia Rabeyactress, stylist and person who has lunch and dinner every day, shouts: “Can you imagine that your salary is completed with the tip left by customers?! At what point do we accept that this is the case in gastronomy? Why don’t they pay salaries true?

It is frowned upon not to leave her

“I do my job conscientiously and I accept my salary or compensation,” replies the the young Fernando Bugallo. “It doesn’t offend me that they don’t tip me or give me a gift, which is very usual in my profession (…). I feel that tipping isn’t a moral obligation, but it’s true that it’s frowned upon not tipping.”

There are people who directly see no point in tipping. A Marcello Salani He added to the controversy that has led to dozens of comments. “I find no basis for the matter. I don’t charge a tip at my job.

It is mandatory to pay the addition. No doubt. It is mandatory that they provide a ticket or an invoice. This does not always happen, especially in our homeland. “Tipping should be voluntary,” several say. “If they treat me badly, I don’t feel it corresponds, much less do I feel obligated to give it.”

the sommelier Daniel Jerozolimsky is exhaustive: “For me it is a moral obligation, like saying good morning or saying thank you. In some countries it is required or suggested, so it comes pre-loaded unless you refuse it. It happens, for example, in Chile”.

And he continues: “In Argentina it’s considered optional, which doesn’t seem fair to me. I’ll leave a minimum of 10% if the service is correct, 15% if it’s very good and 20% if it’s superlative. I’ll do it. I won’t go into details if this completes or not the salary of waiters, cooks…”.

Crivelli closes with a sociological look. “What is custom? The general and frequent recurrence of certain behaviors that a given society considers the right thing to do or not to do. There are thousands of examples: greetings, giving up your job, asking for leave, thanksgiving, nail cutting… With tips, which are forbidden, the custom was stronger and in Argentina we continue to give it”.