Overview
- NGG in Thuringia called on diners to be generous with tipping, saying about 10 percent is customary and up to 15 percent is acceptable.
- The union said tips show appreciation for service but do not raise pensions, so it called for higher contract pay across hospitality.
- It warned employers not to offset wages with tips or use them to cover cash gaps, insisting that tips must go to workers in full.
- NGG criticized card readers that prompt preset tip amounts, saying many guests feel pressured and then hit the no‑tip button.
- The group urged guests to ask if tips reach both service and kitchen staff and noted that fast‑food workers often receive very little despite low pay.