Polish restaurateurs debate mandatory tipping

A debate has emerged within the Polish gastronomy sector regarding whether tipping should be a mandatory obligation for restaurant guests. Restaurateur Mateusz Gessler argues that tipping should be a duty for every customer, citing his own background working in service and how tips previously supported his personal and family finances.

In contrast, Adam Ringer, founder of Green Caffè Nero, maintains that tipping should remain a voluntary expression of appreciation for food and service quality. Ringer emphasizes that customers should decide the amount and whether to leave a tip at all, noting that automatic service charges, particularly for large groups, are not always justified by the level of effort required from staff.

The discussion also highlights concerns regarding modern payment terminals that prompt customers to select preset tip percentages, such as 5, 10, or 15 percent. Critics suggest these digital prompts may exert undue pressure on diners, especially when the option to decline appears only after a selection is made or in the presence of staff.