After a drink in the café, leave your change or keep a jar of money in the house when a pizza is delivered. The type of tip changes with less and less cash in circulation. Digital is on the rise, as are inquiries when ordering apps. Nevertheless, it remains a drop on a luminous plate, says FNV Horeca: The peaks have been declining for years.
Since May, Thuisbezorgd customers have opted for an online tip of 5, 10 or 15 percent of the order value. One in ten customers is currently doing this, the company says. They usually aim for the golden mean; Tipping 10 percent is the most popular.
Deliveroo customers have been able to tip digitally for four years. About every fifth customer does this. According to the delivery services, it is mainly an addition to the cash tips. according to them, they won’t just go away.
“Less cash available”
“I assume that most people will tip at the moment,” says Joris Wilton from Thuisbezorgd. “This is what they have been used to for years. We believe this is gradually being replaced by online tips. Cash is becoming less available and Corona has accelerated this process.”
The company is responding to the digitization that has already taken place at the cash register in restaurants. There the amount can be rounded up and then paid with a debit card. However, due to digitization, customers often forget such a tip.
As a result, tips have been declining for years, says Edwin Vlek, industry director at FNV Horeca. “A tip of 10 or 20 percent of customers is very nice for deliverers. But when you compare it to traditional gastronomy, it’s really low. You have to assume that half of the people tip in good times.”
Vlek believes the time of many tips is definitely over. “There are now digital platforms and cash register options to make tip requests in the hotel industry, but that’s still in its infancy. It’s also not very inviting to ask the waiter:” What can I do with it? “. Guests are willing to tip. But they pay less attention by paying digitally. There are fewer triggers for this than when changing money.”
“In the absence of cash, other ways should be found to tip,” said etiquette expert Anne-Marie van Leggelo. She advises companies and consumers in dealing with such situations. “Although it is not compulsory here, as in America, people in sectors such as gastronomy find it normal. So it is also part of our culture.”
When it comes to Lace label The basis remains the same as with a tip, says Van Leggelo. “You give it when you feel good and like the service. This 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 with options like Food tracker and order history. “
These are all ways to flirt on business, the expert says. “You can even do that with an app. It’s not strange to tip online. People should be aware that this is possible. More tools will be added over time. After all, it is a shame to tip forgot by pen. “
Spot by FNV Horeca emphasizes that lace is an extra. “It is not like in America where the waiters really depend on it. In the Netherlands we have a system of fixed wages and tips as an extra. You do not want to blame the guest for your low wages; it is and remains a stroke of luck.”