Tip Off

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?