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Won't Say? Don't Pay!

7 Feb 2011
Openings Uncategorised
What with it being the time of year for resolutions we thought it might be a good idea to nudge – or rather forcibly elbow - the restaurant trade into sorting out the mess that is tipping for 2011. You all felt strongly about the issue when we last addressed it The Tipping Point.. So have a look at this direct quote from the Department of BiS Voluntary Code from October 2009: "Our aim is to empower customers through clear information on what happens to the service charge, tip or gratuity they leave. The customer should know what is happening with his/her money and be able to make a judgement on its fairness." The code goes further: it cites a four-point strategy for businesses as to how to span the gulf that exists between customer understanding of tipping and the gaping maw that is the restaurant owners' pockets. To paraphrase: 1. Restaurants should provide a clear display of information to customers about their tipping and service charge 2. Restaurants should have in place a process to deal with customer inquiries about their tipping procedure 3. Workers should be able to pass on information about the tipping procedure to customers when they ask 4. Workers should be kept informed about the tipping procedure and where they stand on receiving it – if at all The curious circular nature of points 3 and 4 aside, perhaps the most interesting of these is Point 1. Have you actually noticed that your establishment of gustatory preference has made a single iota of change to its tipping and service charge information over the last year? Have you seen it writ large in letters of fire that tips shall not be used to top up staff wages? Probably not. Probably you will still see in tiny letters at the bottom of the menu that service charge is 12.5% and you have no idea whether this is mandatory, allocated to staff or used to top up a night's takings. So, here's the deal. We'll let you off all those mad resolutions to run the marathon/lose 14 stone by February 13th/stop drinking for January (why? It's the one month that clearly requires some alcohol-induced momentum) as long as you bang on and on – and on – at your local eatery about their tipping practices. Don't pay if they won't say (Ooh, that would work well on a placard). Give the staff a Happy New Year by insisting on your money going directly to their pockets. And not forgetting - Happy New Year to you all!
Comments

John - May 18, 2011

I agree with everything you say. How about highlighting those restaurants which will not give a clear commitment to pay their staff at least the minimum wage nor to pass all tips to their staff. ie. name and shame. I will start with Dilli in Altrincham. I know for a fact that staff are paid below the minimum wage which is then made up from tips. Indeed staff are not allowed to pick up tips from the tables this is all handled by management.

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Gary Newton-browne - January 22, 2011

Perhaps restaurants should publish the wages they are paying their staff who are waiting - the customer can then make an informed decision over whether to tip or not. A Michelin starred restaurant may be paying their waiting staff extraordinarily well and also have covered the cost of training for those staff to deliver great service. In which case tip should go to the establishment as a service charge. However, a smaller establishment may be paying their staff peanuts and never paid for any training at all; in which case the service you receive is solely down to the person waiting and not the establishment at all. How about transparency on wages & training?

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Christopher Sweet De Montfort Country Dining Nr Evesham - January 17, 2011

Our policy is that all tips are shared out equally after each session. The most junior of staff receive the same amount as the head chef. Loose change is then placed in our charity box for Air Ambulance or the Heart Foundation.. If given the smallest tip be thankful they are your regular customers and if one of my staff adopted "I feel insulted" attitude, I would not tolerate it and remind them that the customer pays their wages. Remember small tips can always be placed in a charity box. Everyone benefits

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Annonomous - January 13, 2011

The fact of the matter is the only reason the government have introduced this ridiculous law to stop restaurants using the tips to top up wages is simply an truly so it can be TAXED an they can make more money for themselves. I used to earn more money as a waiter before purly because I didn't have to pay vat an tax on my tips!!!! Tips should be left at customers discretion but it should be a 10% minimum or nothing at all anything else is just insulting an if ppl leave me 10p or 20p I quite simply give it back an say keep it an buy urself something nice!!!

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Peter - January 10, 2011

No one should eat at places that add a service charge. Pensioners have no need to tip. If you leave a tip leave it as cash on the table.

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John At Mht Parking - January 10, 2011

It's okay to give tip as long as they give a good service.

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