P. 6 - LA PLAYA
WWW.PLAYACOMMUNITY.COM
DECEMBER / DICIEMBRE 2013
LA PROPINA – Panama’s Evolving Tipping Culture By Louise David
OPEN & SECURE
PRESENTS
I
n 2011 one of Panama’s
leading
newspapers,
La
Estrella, called the subject of
tipping here “un verdarero dolor
de cabeza” (a real head-ache).
Why? Well, because in a nation
whose historic key industries
have been the canal, banking and
trade through the Colon Free
Zone, the country has yet to
develop any generic laws or
suggested rules as to how
hospitality
tips
should
be
managed.
Observing restaurant tipping
Call for reservations
(Joe) 6619.1693 / Luis (6455-2323)
Check the website for directions
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culture as a starting
place, there appears to
be a recent evolution
occurring;
not
least-noticeably in our
beach
and
interior
communities where new
restaurants and bars are
springing up almost
monthly to satisfy the
culinary
and
entertainment demands
of
a
dynamic,
fast-growing community.
In a country whose
hospitality industry has
not been immune to
criticism,
average
Panamanian consumers
have
often
found
themselves
in
a
catch-twenty-two
situation
of
not
perceiving the service
they
receive
as
excellent, hence not
leaving more than a few cents in
tip, therefore perpetuating an
environment where servers do
not feel incentivized to go the
extra-mile with that extra smile.
The
good
news
on
the
coconut-vine, however, is that
things appear to be shifting – and
for the better!
Across the country, institutions of
learning are actively promoting a
different
attitude
towards
providing exceptional service,
such as in the City of
Knowledge’s
courses
and
seminars on topics like “Service
Leadership”.
The multiplicity of foreign-owned
establishments
across
the
country, and in our community
(where we can all name at least
half a dozen) are also having their
positive
impact
on
two
dual-functioning levels:
Firstly, business owners from
around the world typically bring
approaches and attitudes to
tipping from their own cultures.
Employees are encouraged to
understand
the
correlation
between high levels of service
and a high number of dollar bills
left for the tip jar.
Additionally,
foreign-owned
establishments invite foreign
custom. And the average expat
likes to reward great service with
a generous tip! Thus, the great
service continues and customers
of all nationalities have a better
experience.
One local waiter told me: “I really
feel encouraged when I give great
service and people tip well – our
wages here are generally quite
low and tips help a lot”. Another
offered: “I think general education
and having f