Tony Naylor delves into the murky world of the service charge. Who gets what? Is it fair? And how do we make it better?
Restaurants spend a lot of time and money creating the illusion that their hospitality is freely given; that they’re hosts and we’re welcome guests. Within this cocoon of pleasure, this warm amber womb of alcohol and expert lighting, nothing is too much trouble. The real world – harsh, selfish, stressful – fades. We’re at peace here. Until I ruin it at the end of the meal by asking: “If I leave a tip on my card, do you get it all? Or would you prefer cash?”
I do so because on an almost monthly basis another news story emerges of a famous restaurant withholding – where they have been paid by credit card rather than in cash – tips or service charges from their staff. Like many of the dining public, I find that highly unpalatable.
I always ask the cash question discreetly and, generally, waiters appreciate it. But it’s an awkward end to the meal. The spell is broken, you’re no longer a guest, this is now a financial transaction, and one with an ugly back story. With one simple question I’m highlighting the poor pay in restaurants, how restaurants rip-off their staff, and that my tip is potentially crucial to that waiter’s welfare. Which rather takes the shine off the experience, doesn’t it?
هذه القصة مأخوذة من طبعة March 2017 من Olive.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 2017 من Olive.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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