If you’re heading away on your first ever cruise, or even if you’re an expert, it’s important to know the rules around tipping while on board.
Phil Evans, managing director at budget cruise holiday provider, Cruise Nation said a lot of people can get confused by the etiquette of tipping.
He said: “If you’ve never cruised before – or even if you have – knowing the ins and outs of tipping can be a bit confusing. You’re probably asking yourself “am I expected to tip for everything when I’m onboard?”
The answer to this is no, you’re not. Most cruises tend to add their tips automatically on to your account so you don’t have to try and calculate who needs to be paid what – it’s all already taken care of.
Evans said: “These tips will cover your bar bills, along with spa services, specialty restaurants, and any special requests the crew help you with, so there’s no need to reach into your wallet – unless you want to, of course! You might want to carry some extra cash on you if the service has been especially wow-worthy.”
It is possible to request the automatic gratuity be taken off your bill, but Evans recommends keeping it on, as refusing to pay is a huge faux pas.
“Since these amounts play a massive part in the crew’s salary, take it from us – it’s a definite no-no!”
Another definite no-no is clearing your own plate after the buffet. According to cruise expert Ilana Schattauer, better known to fans as Life Well Cruised, plates and cups should be left well alone after eating.
She said: “Now, in particular this is at the buffet or any eating area that is self-serving. If you were in a mall or at a buffet that’s in-land, you would normally clear your own plates. However, this is not the case when you’re on a cruise.”
This is because the staff will have particular systems in place to deal with food waste and almost all cruise lines are careful around leftovers and other forms of waste, with many breaking down food with biodigesters to cut down on the emissions they produce.
If everyone starts clearing their own plates it becomes more difficult for staff to sort the waste out.
