Impact of Tipping in Switzerland: Transparency and Distribution

In Switzerland, although tips have been included in meal prices since 1974, customers continue to offer them. According to a study by Banque Cler and ZHAW, these gratuities are worth close to one billion francs each year, playing a crucial role in the income of restaurant staff. The survey sheds light on tip sharing in Swiss restaurants and its impact on staff motivation.

Currently, 95% of businesses distribute tips beyond service staff, including kitchen staff. However, a lack of clear rules is creating tensions, as a majority believe that more than half should go to service staff, as opposed to a more equal distribution desired by kitchen staff.

The results show that the greater the transparency in distribution, the greater employee satisfaction and customer generosity, a trend confirmed by customers' enthusiasm for fair sharing.