Restaurants that practice double tipping

simploerob

i'm in the catering industry, chef but have done resturant work.


catering is not the only place that you get tips. it my not be money but for example business banking wcould be given a case of wine by a customer to say thank you etc!!

the service charge is a couple farce it is a way if making there food better value for money and then adding the actual cost on top.

question would you still go to the same place if it was more expensive but did not have a cover charge?

i leave a tip if i have had good serve any where i go from pizza hut to fine dinning always in cash to the member of staff that has served me. if i have had rubbish service then i don't tip.

when working in the resturant we did not give the option for a tip on the card bill as we never got the money.

another question would you pay the service charge if it went to the person that served you not the company?

i don't agree with a serve charge, just put the price on the menu properly!!


sorry if some of this has come up before but got bored around page 4 so skipped a few!!!

Snich

As an ex-waitress, who really appreciated her tips but worked in a couple of dodgy places, I always ask staff if they actually receive their tips before leaving one (IF there has been good service). Secondly, if there is a compulsory service charge with a large table, then I ensure they get absolutely no more than this. I won't pay twice!

I know that Hard Rock Cafe put service charge on tables of 6 or more (10%) and this goes directly to the waiter/waitress who served that table. My sister who used to work there, often got tipped twice in effect from drunken people who didn't realise...

Snich x

doncaster_2

my view is if the food is great, the service is done with a smile and there is a little 'something' about the place...i.e good atmosphere, attention to detail etc then i gladly tip....

if not , then i simply do not .

hardpressed

I've not had time to read the whole thread so sorry if this has been mentioned before. Why do some places add an extra 10% if there are more than say 8 in a party. It doesn't cost any more for their food or for them to be served. This is allways a bugbear with Christmas outings from work. They've got a gauranteed number of people, who've booked in advance, eating and drinking so why be greedy and charge even more. :mad:

madfrenchgirl

ok what about Ask restaurants, you are forced to pay a 10% service charge regardless of the quality of the service! our waiter did not even know his menu and was mispronouncing stuff so much we did not even know what he meant... Even called a mushroom pizza "pizza funghi" (pronounced like the nasty stuff you can get between your toes instead of the proper italian way).

I just find those restaurants greedy... if you wnat your staff to be well-paid, pay them yourself for any extra, dont force the customers to pay for them on top of it. The worst thing is to know that whatever tip you leave nowadays is very likely to go to a common pot and redistributed evenly among all waiters, so the nice guy/girl who served you wont see the money you have left behind anyway.

esthomizzy

megsykins wrote:

I have mixed feelings about this. Personally, I will tip about 10% for good service and leave a specific extra tip FOR THE CHEFS of equal or more. This is cos, even though I'm a waitress, I hate the fact that the chefs get no acknowledgement whatsoever. Head chefs are lucky to be on more than £16k - £18k a year and they work 60-70+ hrs a week and they're the ones who make the food. When you're relaxed and finishing a meal at 10.30 pm, the chefs will probably have been there since 9am preparing your meal and will still be there. Yet the part-time glorified plate-carriers get the tips.
.

When I was a waitress (I was rubbish) all the kitchen staff took a share of the tips not just the waitresses. I guess it's different stuff at different places.

turnbull

On the subject of naming and shaming - Chez Gerrard who seem to have taken over teh old Cafe Uno restaurants are truly dreadful. I was there last night - a complete rip off and very basic food.

I recommend avoiding like the plague!

Smiley_Mum

Had lunch out the other day and was going to go to a new Indian Restaurant in town but when I went to call to enquire about the menu, times etc. The number in the Yellow Pages was an 0845 number!! You are calling to enquire and more than likely go to the restaurant, but they are making a profit from you calling to do so. What a flaming cheek! Thumbs down to Jeera Indian Restaurant, even if a very famous, hot headed Chef did dine in your Restaurant and you have his comment in your visitor book blown up and picture above prominently displayed outside your restaurant.

So, hasten to add, we went to the tried and tested Indian Restaurant which we usually go to and it was very good. I did leave a tip as the food was good, the service was good and I'd go again. Restaurant in question...

Rajah Restaurant,
Post Office Avenue,
Inverness.

Kerfuffle

We went to an Italian restaurant in Banff, Canada a couple of years ago. Over there it's customery to give approx 15% tip and we would a given this under normal circumstances. However, during our meal our very 'friendly' waitress instigated a conversation and asked if we were from out of town, obviously with our Yorkshire accents we replied that we were from England, she asked whereabouts, we replied Halifax and the conversation continued from there. All very nice and friendly you may think. Not so. At the end of the meal there was a surcharge because we were international visitors!!!

Hasten to add we did not leave a tip, and have been back to Banff since and will certainly never dine at Georgios, Banff High Street, Banff, Canada.

Toodles

MPG_2

Y'know, the tipping thing really is a bone of contention, even for those who wait tables. I'm on minimum wage plus tips, which adds up well through out the week (I'm a writer, trying to break into the film industry, which is why I wait tables). I've often asked those above me why we aren't paid better and the reply that always comes is 'You get tips'. So, there you have it, catering establishments don't like paying their staff well and therefore the diner is expected to suppliment at their own discression. Sucks!