Easily attributed less to Gini coefficient and more to the difference between a Western European approach to hospitality (structured management, technical precision and formal) and a Mediterranean one (warmth, relational connection, informal) as seen in Xenia, islamic tradition, etc

Two clichés to be contrasted with another two: the smiling first-name-terms coffee-shop barista in Hamburg, and the coldly brusque waiter in some Roman caffè storico.

All these generalizations are as slippery as a bar of soap.