Tipping in British hotels can be a grey area. Readers often complain that when they add a service charge to a credit or debit card at the end of a hotel stay – typically 10 to 12 per cent of the restaurant part of the bill – it’s frequently unclear how the money is distributed.
They’re right to be concerned. A proportion of the charge is usually retained as a ”handling cost” for credit card and banking charges or payroll processing costs. And there’s no legal requirement for the hotel to allocate a specific proportion of the remaining amount to the staff who’ve given the service.
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