THE TIPPING PROBLEM SIR,—With reference to a paragraph in your
issue of September 15, 1944, under " A Spectator's Notebook " apropos of hotel tipping, in my opinion " Janus " has omitted to complete the picture. I am a traveller who has to spend a considerable number of days annually in Railway Restaurants for meals and living in Railway Hotels, where to per cent. is added to the account. I find by experience that in addition to this so per cent. I am expected to substantially supplement the to per cent., and not to do so means that at a return visit to that hotel or restaurant the ordinary service is done grudgingly and tardily. It is no use any correspondent denying this fact, which is a gross imposition. I have discussed the grievance with many fellow-travellers who feel as strongly as I do. Under the old system the waiter received the whole of the gratuity, under the new system all concerned in producing the service share the to per cent., i.e., the waiter in the dining-room, together with all those behind the scenes, cook, kitchenmaid, scullerymaid, etc. A to per cent. addition is, I consider, an equitable charge for service ; the waiter, of course, is contented to receive the whole to per cent., but it is iniquitous that he does not ,share it with others ; the further payment
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