How to avoid an embarrassment at an Italian restaurant table

Today we try to clarify a much discussed topic, which has been animating blogs and bars all around the world for a long time: the difference between the “coperto”(service charge) and the tip.

The difference itself is very simple, so let’s try to break it down very easily.

The “coperto” or “servizio” is a cost applied and imposed by the owner of the business to the customer, who therefore must always pay it, without any discretion. The cost of the coperto must always be indicated on the menu, which constitutes an offer to the public: if the customer cannot read it before ordering, then it is illegal for him to find it on the receipt. Coperto/servizio is therefore an imposed cost, on which there is little to complain. If it has been correctly indicated on the menu, then it must be paid.

And this is now clear.

What can still be confusing is the destination of that money.

Where does the money we pay as coperto/servizio go?

Well, if it’s called “servizio” (service) it’s definitely going to the waiters, right?

No! Wrong!

That money goes directly to the owner. It’s a cost that goes into the total bill we’re going to pay, so it goes into the business’ (and therefore the owner’s) bank account.

So, coperto has nothing to do with tips!

At this point, the difference between coperto and tip should be clear.

The tip is an amount that the customer leaves in total freedom, and according to his own will, to the waiter.

If you had a good time, if the food was fantastic, if the staff was nice and prepared and you want to leave a few euros to those who served you, don’t be fooled by any coperto or servizio item on the final bill, but leave a tip directly to whom you want to tip!

Otherwise, employees will never see an extra euro from you.

If we really want to be honest, the money you leave as a tip on the table doesn’t always go directly to the staff.

It is not uncommon, unfortunately, that part of the tips collected at the end of the service are “stolen” by colleagues or the owner, who could, for example, use them to cover secondary expenses of the restaurant.


This is a truly reprehensible gesture, considering that tips can make all the difference to so many workers.

The only way to make sure your tips go directly into the pockets of those who served you is using TackPay.

TackPay is an application specifically designed to solve this problem.

You don’t need any app or sign up, just frame the QR Code that you will find in the restaurant, select who you want to tip and how much.

Your money will go directly into the bank account of the waiter and you’ll be able to leave a comment or a feedback.

Remember that even a few euros and a kind comment, especially in this period, can actually help many people at the end of the month, both economically and morally, considering that wages are unfortunately very low and that the sector, as we all know, is not doing so well.




Tipping. Simplified. Cashless tipping platform for single workers and venues

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Tipping. Simplified. Cashless tipping platform for single workers and venues

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