Polish restaurant industry tipping debate

A debate has emerged in the Polish gastronomy sector regarding whether tipping should be a mandatory obligation for restaurant guests.

Restaurateur Mateusz Gessler has advocated for mandatory tipping, arguing it is a vital income source for service staff. He noted that even when service charges are included in bills, they are often treated as restaurant revenue subject to taxation, which may prevent the full amount from reaching employees. Gessler compared the European discretionary model to the United States, where tipping is a fundamental component of a server’s salary.

In response, other industry figures, such as Green Caffè Nero founder Adam Ringer, maintain that tipping should remain a voluntary expression of appreciation. Ringer argued that customers should decide the amount based on service quality and noted that automatic charges for large groups are not always justified. The discussion has also extended to the use of modern payment terminals that prompt customers with preset tip percentages, with critics suggesting these digital prompts may exert undue pressure on diners.

Expanding the conversation to broader industry challenges, Magda Gessler has linked tipping etiquette to labor shortages. She identified the lack of available staff, partly due to migrant worker visa restrictions, as a primary issue for owners. Regarding tipping, Magda Gessler and Mateusz Gessler expressed support for the practice as a matter of good manners. Magda Gessler suggested that for tables exceeding four people, a 10 percent tip is appropriate, noting that while tipping is a matter of etiquette, the tradition has declined in recent years.