the reason tipping in Europe isn’t as common as in America, is because small privately owned restaurants haven’t been run out by national franchises.

much of the time in Europe, the establishment is serviced directly by the owners. giving the owner more than they asked would be absurd.

in America, you rarely see ‘the owner’. even if service is provided by a manager, it only means they couldn’t get anyone to work.

you don’t tip out of some weird cultural obligation, you tip because supporting talent is worth the investment for competent friendly service.

in Europe, turnover (or retention) of talent isn’t as much a concern, because the same family has been running the place for generations