From the “little trunk” to the extra coins and notes, here is an overview of tip usage. Here are testimonials from people working in catering, hairdressing, taxis, theaters, but also customer feedback with pros and anti tips.
Last days of the franc. What were the consequences of switching to the Euro on tips. At first people gave more to eliminate their francs but then the tip slightly decreased for some, remained stable for hairdressers and downright halved for waiters. It must be said that the consumer did not appreciate paying more for his coffee and it was the waiter who toasted.
Reportage consacré à la baisse des pourboires et les causes de cette tendance. Micro-trottoir de clients et de serveurs, et interview de Léonie HENAUT, sociologue au CNRS.
Interview de la patronne d'un café qui est contre la pratique du pourboire qu'elle juge avilissante... Le serveur, lui, n'est pas gêné et est plutôt pour...
The director of the Théâtre de la Ville explains the decision to eliminate tips for openers, now called "hotesses". One of them explained that they prefer to have a fixed salary as is the case now.
Ivan Levaï interviewe un serveur pittoresque d'un restaurant parisien qui explique la répartition des pourboires, appelé "petit tronc", entre les membres du personnel, et comment se négocient les places dans les bonnes maisons.
Interview with the head of a Parisian taxi company and Jean-Charles EDELINE, representing cinema exhibitors. They are both in favour of removing tips but think it will last.