Salary as a waitress: “I would never comment if someone doesn’t tip a cent” | EUROtoday

On Apr 29, 2025

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Huch, why are they in a rush? The waitress Julie Baron generally sees company getting up in a short time and disappearing. She now is aware of: out of disgrace

April 29, 2025, 6:10 p.m.

Article abstract

Julie Baron, restaurant supervisor on the Loumi in Berlin, tells of her experiences with ingesting cash in gastronomy. She emphasizes how essential ideas had been for her as a younger worker and the way she tries to all the time keep pleasant as a way to get extra ideas. Julie thinks it is truthful that the tip is collected within the Loumi and divided on the finish of the month. She experiences that company usually give unexpectedly little or no tip in any respect, and emphasizes that as a waitress, she has to carry her feelings again, no matter whether or not rather a lot or little tip is given.

This is an experimental device. The outcomes will be incomplete, outdated and even fallacious.

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Who provides rather a lot, who little? And how do staff really feel? In our mini collection “That’s right!” Tell suppliers, waitresses or taxi drivers, how a lot tip they get, what calls for clients have of their work and the way a lot they’re depending on the ExtraGeld. Here Julie Baron has their say, 27 years previous and restaurant supervisor on the Loumi in Berlin.

Even as a young person, I helped out within the boutique lodge of my older sister in Spain in service. At the age of 19 I moved to Berlin to begin coaching on the Hotel Adlon. I had to assist all over the place: on the reception, within the room service, im Restaurantwithin the foyer.

https://www.zeit.de/arbeit/2025-04/gehalt-kellnerin-trinkgeld-freundlichkeit-service-belastung