Cover Charge

dacouch

googler wrote: »

Sounds like you need to revise your policy on free snacks and refills, and also be firmer about your closing time. If the restaurant closes, why are your customers still there 2 hours later?

Why should I pay a 5% service charge when a restaurant is already charging a hefty mark-up on every product they sell? What's the mark-up for, if not to cover the costs of serving the public?

Slow chef?

spudsofa

googler wrote: »

Sounds like you need to revise your policy on free snacks and refills, and also be firmer about your closing time. If the restaurant closes, why are your customers still there 2 hours later?

Why should I pay a 5% service charge when a restaurant is already charging a hefty mark-up on every product they sell? What's the mark-up for, if not to cover the costs of serving the public?

1st....it is called customer service. It isn't nice to be chucked out at closing time.

2nd....don't all companies have mark ups on their products from the raw produce ? Do you work for free ? The service is to encourage the staff to be more helpful to the customers. If everyone was a nice as you and not a grumpy old fart then it wouldn't be needed.
Don't some companies give their staff bonuses for good work ? Well this is exactly the same. The customer at the end of the day still pays for this.

W

marywooyeah

McKneff wrote: »

I would always ask for a service charge tobe deducted and then leave exactly the same in cash on the table if Ive had good service.

Then it goes to the person (s) I have had good service from.

Either that or eat elsewhere.

Exactly what I do! I refuseto leave a tip if they've added on a charge aswell, its a sneaky way of trying to get more money.

googler

spudsofa wrote: »

1st....it is called customer service. It isn't nice to be chucked out at closing time.

It's standard practice in pubs and bars. Call 'last orders', customers get 15 mins 'drinking up time', and then they go. What on earth are your customers doing in the 2 hours after closing time? Presumably you're not serving them any more food or drink after closing, so are they nursing a bottle of wine between them for the duration ...?


2nd....don't all companies have mark ups on their products from the raw produce ? Do you work for free ? The service is to encourage the staff to be more helpful to the customers. If everyone was a nice as you and not a grumpy old fart then it wouldn't be needed.

Yes, but if there's a mark-up on the raw materials, the whole point of that mark-up is to cover the cost of providing the finished product to the customer, and to yield a profit for the business. If a 33cl bottle of Appletise is £1 in my local supermarket, and £2.50 in the restaurant, for no good reason other than the restaurant's mark-up, and a similar mark-up applies to wine, beer and all else on the menu, then why should there be a 'service charge' over and above this? I'm already paying £1.50 per bottle of Appletise to have it placed in front of me and poured into an ice-filled glass. This is the 'service', surely, and the mark-up is already the service charge.