Should you tip staff in Sharm el-Sheikh with money or chocolate?

For bar staff, a tip of a couple of dollars or about EGP 200 is said to noticeably improve service and cocktail quality.

One approach is to leave $1 each day and supplement the cash with small gifts such as mini chocolate bars or tubes of condensed milk.

One traveler described a tipping breakdown: the room cleaner gets tipped a couple of times per stay, gardeners get $1 plus chocolate (out of sympathy for working in the heat), staff clearing tables get tipped a couple of times per stay too, while bartenders are never tipped. Staff reportedly pool and split tips as a small bonus added to their salary.

One traveler argued that chocolate is no longer wanted by staff and tips should be cash. She leaves $1 per meal (breakfast, lunch, and dinner) for her own waiter in the dining hall, after which he promptly brings whatever is needed without being asked.

Porters may also prefer sweets: one traveler said a porter specifically asked for two chocolate bars instead of cash, adding that they should not contain alcohol filling, supposedly for children.

According to one report, Sharm el-Sheikh Airport departure can involve several consecutive screenings, and a traveler ended up giving chocolates to staff at each checkpoint instead of leaving them for the hotel staff.

Chocolate can come in handy even at the airport — some travelers have received better seat assignments during check-in simply by gifting airport staff a bar of chocolate.

A staff member who received a dollar tip politely asked if the traveler had any chocolate instead — showing that local workers often prefer sweets over cash.

Classic Russian sweets — Ptichye Moloko (bird's milk chocolates), Krupskaya truffles, and Alyonka chocolate — make excellent tips. Staff react with genuine delight and eat them immediately. On yacht excursions, tipping the crew is customary; even a small amount is appreciated since the team works hard to make the trip enjoyable.