Tip or service fee

Service fee is a statutory type of revenue for a catering establishment that can only be used to pay the wages of its staff. It is paid to all employees, at a predetermined rate.

How big this service fee is depends on the given restaurant, but it must be indicated on the menu and in other information. Payment of the service fee is mandatory for guests. Tipping is a voluntary benefit, the level of which is determined by guests as an expression of gratitude for the work of the waiter. It is the waiter who receives the tip, which is tax and social contribution free if it is given directly to them, separately from the final amount of the bill, in cash or placed in a designated tip box – the contents of which are shared between the employees only. //