Tipping protocol

Chartering a 50’ cat over the next week or two. Wondering about acceptable tipping. Taxis, restaurants aware of, as I expect same as here in Canada, I think? Am curious about deck hands, the crew that help with water and fuel refill. Additionally is tipping expected for the individual that performs the initial boat briefing? Very interested to hear any suggestions and if I’ve missed anything?
Thx

Also interested in tipping protocol for the porters at the local island airports?

I think gratuities for people that assist in travels is appropriate...porters, taxi drivers, etc. Dock help, I think that sorta depends on how much help. I would always tip for the boat checkout and briefing person as that usually takes the better part of an hour of their time. Many restaurants are now adding a "service fee" to your bill. I will usually add another 5% to that depending on quality of service. If the service fee is not included, I usually tip around 20%, depending.

Porters going thru customs: $5 per bag. Engage them before checking bags at airline counter as they cannot accommodate you if already in customs line. If line is long(ie coming outside the double doors), certainly worthwhile.

I never have used porters at baggage claim.

Dock hands/ fuel is $5-20 for me.

Briefer is $20 or so.

Restaurants are similar to USA for me. 20% (and often 25%). If gratuity already added (ie service fee), I will add another 5-10% especially if they point out fee is added (or clearly listed). If sneaked in, I usually will not added additional.

expect same as here in Canada?? --- Restaurants are similar to USA -- 20% (and often 25%)

BUT Many restaurants are now adding a "service fee" to your bill.

Watch for that "service fee" hidden as "tax"..as there is no tax on food in the BVI's ..that is a service charge. I add in cash to that ...

Thanks for the feedback. Good service tipping same as home (Can or US), good to hear about briefing etc.

When I get back to the office Monday, I will cut and paste an email I received from a BVI business owner on this topic.

This is the response I received when I asked if the service fee was the tip -

"Every Restaurants and in house Catering in the Bvi do a surcharge for there business. It is different from tips."

thoughts? My impression was we were fleeced as we tipped well over 20% in cash and were hit with the service fee after handing over the cash tip.

I am interested to hear how local restaurants are positioning the surcharge and if they state that they have an expectation of another 20% on top? Has anyone had this conversation? Do they try to collect the tip before you see the bill detail? Is the 20% disclosed and is it explained on the menu?

You were fleeced, and I wouldn't go back there. If they need 35% in addition to their prices, they need to re-evaluate. Had that happen at Omar's, Soper's. My brother paid the tab, plus 20%. They didn't point out they had added a 15% service fee.

We add 5% if there's a service charge; 20% if there isn't. Unfortunately there are some unscrupulous operators. Let them survive on cruise shippers who won't be coming back.

Omar's clearly states on their bills that service is added.

This was for drop off (two meals) and in villa (two meals) chef services. We tipped the drop off delivery person and the chef each visit. I asked about the service fee when I was emailed the bill after our last transaction.

Omar's does list the service charge, which I knew from prior visits, but no one told my brother, "Sir, you've already paid 15% service." That, in my view, would have been correct if the person paying the bill is not familiar with BVI ways. That is the problem: some restaurants include it, some don't.

Cleobeach, are you willing to name the chef? I have been thinking of using one, but would steer clear of that one.

There are some terrific business owners in the BVI, and I've reached a point where we'll stick to them.

Had the owner of a restaurant in Turks and Caicos ask me if I was going to add a tip to my bill.

Told her "You already gave yourself a tip."

And that was that!

It was https://www.bvichefs.com/chef-tucker

Full disclosure - when I booked the services, I was given a per person cost for each meal with the statement “plus service fee.” We tipped cash each drop off and each meal cooked at the villa. When I was sent the invoice, I was surprised by the service fee because I assumed we already paid it via the cash tips, which is why I asked about it.

Is the chef the same person who dropped off the meals, cooked at your villa, and billed you?

RatsmansWife - yes it was the chef/owner that dropped off and cooked each time.

Having worked as a server and bartender back when I was young, I am a very generous tipper and always aware of employee versus owner roles as it relates to service.

Did you ask, "So I'm not supposed to tip you?" I'd like to hear his answer.

I tipped each visit, the bill for the food was emailed to me the day after the last service.

The menus were set prior to our arrive and I asked for the bill up front but was told no, the bill would be provided after our last meal.

Had I been give the bill prior to the services, that would have been appropriate time to ask. However, I tipped prior to getting the bill.

Service charges are collected by the management and generally distributed amongst the staff. Sometimes the server gets as little as 7% of the 15-18% service charge.

If you want the person serving you to be compensated 20% then you'd need to add on top of the service charge.

There is a very popular place on the North Shore of Tortola that requires servers to turn in all tips (even cash discreetly given directly to them) and then they distribute at their discretion but only to a maximum of $10/hr. I think that policy is terrible and very unmotivating for employees.

Fundamentally immoral, Jason.

agreed. It has dramatically reduced my patronage.

There was a good discussion of this entire issue in a prior thread (http://www.traveltalkonline.com/ubb...-service-charges-tipping.html#Post253445) and RatmansWife and GettinBye (and of course, Jason) had some great insights. As others have intimated, it's the lack of transparency that is most disturbing.

To me, the BVI needs a "TIPS Statute" similar the one we have in Massachusetts and some other states that are properly quite strict about regulating these "service charges," and prohibiting the kinds of practices we have discussed here (putting a "service charge" on the patron's bill, but then NOT remitting it to the server staff). For example, in MA, a violation of this section of Chapter 157A results in the restaurant or other service establishment being liable for treble damages and attorneys' fees:

"(e) Any service charge or tip remitted by a patron or person to an employer shall be paid to the wait staff employee, service employee, or service bartender by the end of the same business day, and in no case later than the time set forth for timely payment of wages under section 148."

Our courts have interpreted the statute very broadly in response to some defendants that argued that there extra charge to a patron wasn't a "tip" or "service charge," but those proffers have (rightfully) been unavailing. The deception, and abusive practices, that establishments used to practice, to the detriment of serving staff and patrons, have largely disappeared.