Is it customary to leave a tip in Finnish restaurants?

Introduction: Tipping Culture in Finland

Tipping is a common practice in many countries, but how does it apply to Finland? The short answer is that tipping is not as customary in Finnish restaurants as it is in other parts of the world. However, it is not entirely unheard of.

Service Charges and Taxes in Finnish Restaurants

In Finland, service is included in the price of the meal, which means that customers are not expected to leave a tip. Additionally, the sales tax, or value-added tax (VAT), is also included in the price of the meal. This means that customers will not be surprised by additional charges when they receive their bill.

Tipping in Finnish Restaurants: The Etiquette

While tipping is not a common practice in Finnish restaurants, it is still important to be aware of the etiquette. If a customer wants to leave a tip, they can do so, but it is not expected. In general, it is considered polite to round up the bill to the nearest euro or leave a small amount, such as one or two euros.

How Much to Tip in Finnish Restaurants?

As mentioned earlier, tipping is not expected in Finnish restaurants. However, if a customer chooses to leave a tip, it is generally small, ranging from one to three euros. Some restaurants may have a tip jar on the counter, where customers can leave loose change.

Who Should You Tip in Finnish Restaurants?

In Finnish restaurants, it is not necessary to tip the server or any other staff. However, some customers may choose to leave a small tip as a way of showing appreciation for good service. It is important to note that even if a customer leaves a tip, the staff will not expect it.

Exceptions to the Rule: When Not to Tip in Finnish Restaurants

There are some situations where customers should not leave a tip in Finnish restaurants. For example, if the service is poor or the food is not up to par, it is not necessary to leave a tip. Additionally, if the restaurant has a policy of not accepting tips, customers should respect this and not leave a tip.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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