That’s definitely what he made it sound like and all sorts of alarms were going off in my head I felt like Homer Simpson at work.
Splitting pools between FOH/BOH works as well but it’s hard to say a certain percentage works best to me.
At a restaurant with 120 seats they might have 6 bodies in the back but only 2 hourly cooks (4 sous) but a dozen people working the front (2 busser/2 runners/2 hosts/5 servers/1 well bartender) $2000 in tips to split all of a sudden the two cooks are making $300 a night (which is great, go BOH) but servers are whining.
Tipping is still best because it HAS to be transparent and people can see exactly how the split is and exactly what they’re getting out of the work they’re putting in.
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I totally agree pooling tips is a balancing act and also on the transparency
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I don’t want to involve myself in payroll matters. I just want to pay the advertised price for a product and get the appropriate amount of service in return. like every other industry.
I think the comal FAQ above is a great example of taking in 20% or w/e and adding it to the company coffers.
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basically any restaurant that does this is awful. It should be all or nothing for restaurants
Credit to Gjelina who specifically tells you the 18% is automatically added and there is no additional tip needed.
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Gjelina Take Away does kind of an odd thing with regards to tip- they have a statement about how they automatically add 15% but then there’s still an option to tip some small, incremented extra percentage (like 3%, 5% or 10% or something). I don’t know why but it rubbed me the wrong way. Then again, I don’t have a solution so I’m probably just being a sorehead.
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The waiter and helper I had both said “This is the tip” and circled it twice and said no need to add anything else. Felt very good to me
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No tipping in France or Italy and restaurant prices are commonly lower. How the hell is it such a problem in the US?
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Gov. Gavin Newsom just signed SB 478 — dubbed a “junk fee ban” — into law. Here’s what that means for restaurant service fees in California.
Like many of these types of new laws, it’s going to result in gazillion lawsuits and make its way through the courts. Then we’ll find out what’s legal and what isn’t.
I propose all of us on FTC collectively get one really good hotshot attorney, and go out to eat to as many places as we can on July 1 2024 , and file our lawsuits on July 2, 2024.
Who’s going to court . Raise the price of the menu . Stop messing around with the additional cost in small print .
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I agree with you. In my book all these people are crooks.
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Absolutely . Robert posted up thread about France and Italy. Totally agree.
just ran into a 3% living wage surcharge… at the boosktore
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fiction or non-fiction section?
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Non-fiction.
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Yesterday, I ran into the option to tip 10%, 15%, or 20% on two different online wine orders. Tip was for the warehouse workers who pack the shipment. Depending on the wine, the suggested tips can really get up there.
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It’s not a guarantee that the warehouse workers get any of the tip money.
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Yes, I should’ve said it was advertised as for that purpose. Not sure what the traceability of the tip would be.
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I would think almost every bottle of wine would get handled in the same way. A case being a case. I can’t seeing tipping on the price. How about on the number of cases?
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