Compulsory Service Charge - what is the UK Law?

unholyangel

LABMAN wrote: »

unholyangel, malt whiskey....really?!

LABMAN wrote: »

Given where unholyangel lives I'd expect his gratuities to be more usually malt whisky...and I drink far too much of it myself!

You'd be right (except for the his part - I'm female). Autocorrects joke on my behalf apparently :rotfl:

Although there are a few ones of the malt whiskey variety that are nice too.

Annielou

martinsurrey wrote: »

which will achieve nothing, the BILL includes the COMPULSORY tip, that amount has to go through the till, leaving it in cash just means the server has to go to the till and put the cash you left in, with the card receipt, to make up the total...

darn thought i had the perfect answer then! :mad:

LABMAN

unholyangel wrote: »

You'd be right (except for the his part - I'm female). Autocorrects joke on my behalf apparently :rotfl:

Although there are a few ones of the malt whiskey variety that are nice too.

Can we be MSE married whisky wise!:rotfl:

Sicard

In my whisky drinking days Glenfiddich was my favourite.

MyBillsWrong

takman wrote: »

Being a waiter/watress is an easy job to get into which requires little skill and minimal training so that's why alot of students do it.

How uninformed and derogatory. To run food to tables can be taught in a few days but to be a good waiter takes years of training and gathering experience. To read customers, know when they need something, watch the room, know how long customers are going to be, to know if their table is likely to overrun and impact on the next booking. Greet incoming customers and know instantly where every table is up to so you can estimate the next availability. clear tables, set tables, take orders, learn the menu, learn ingredients in the food for allergies and intolerances, learn the wine list and how to open and pour a bottle of wine correctly, learn how to make drinks, cocktails, which glasses to use for which drinks, what garnish to put in, where to hold the glasses when serving, how to carry a loaded and balanced tray. That's front of house, a waiter also needs to know what's happening in the kitchen to know when to put orders through, when to buy time if the kitchen is too busy, They must recognise each dish to enable them to take it from the pass to the right table and get all dishes out together, with the correct sides to the correct customer - not easy with a table of 10, when you already have 10 other tables... The waiter then also has to know how to handle difficult situations; aiding those with disability issues, food intolerances, special requirements, complaints, moaners, drunks, none of which are their fault but are their responsibility. Then once the door's shut and the customers have gone home they have to sweep up, mop, clean the toilets, reset, balance the takings and stocktake.

Hermione_Granger

MyBillsWrong wrote: »

How uninformed and derogatory. To run food to tables can be taught in a few days but to be a good waiter takes years of training and gathering experience.

How uninformed and sexist.
Why did you mention only waiters? What about waitresses?

lincroft1710

Why dig up a 16 month old post on which to make your first post?

Fosterdog

Saying that getting into the food service industry is easy is true, it is not uninformed not degrogitory at all. That isn't to say that it's an easy job that everyone can cope with, it's not, it's a very difficult industry to work in but due to the high turnover of staff because it's more difficult than people realise it is a very very easy industry to get into and exactly why it is an entry job for many people.