If hotel porters are trying to push you through doors rather than push them open for you, it could be time to review the way you tip. According to the Flight Centre, British people don't tend to tip unless a service charge is included in the bill, and could be suffering bad service abroad as a result.

But with tipping etiquette so varied from place to place, it's hard to know what's acceptable. Tip anything less than 15% in the United States and you could find yourself on the next night's menu, but try adding gratuity in Japan and it's likely that staff will think it's forgotten change and chase you to return it.

Closer to home there are also some distinct differences. French bars and restaurants are required by law to add a service charge to bills, leaving guests to drop a scattering of spare change on the table afterwards, whereas British establishments add service charges at their whim, leaving guests to indulge in post-dinner angst about what constitutes a reasonable tip.

Still, if celebrity chef Anthony Worrall Thompson had his way, British tipping culture would move in the direction of the United States. He recently said to Square Meal magazine: "We need to make our waiters more enthusiastic. One solution would be to get rid of the minimum wage, so waiters would have to rely on tips like the old days. It's amazing the great service you get from staff who are out to earn tips."

So is it best to tip according to the level of service you have received, or to calculate depending on which country you're in? As always, it's a matter of personal choice. But if you see Anthony Worrall Thompson on the menu of a New York restaurant, it's probably best to splash the cash.