Superb – easy and simple change with zero downsides. If a restaurant wants to charge more, then they need to set their prices accordingly.
> However, while she supported the legislation, she believed it would hit some companies that were unprepared.
Good. Literally, good.
Are there any massive loopholes, does this include the “12.5% service charge” etc, or is that separate?
> But she claimed the policy was “another example of costs being placed on a sector that can least afford it”.
Oh get off! In what world – it’s simple, in business you state a price to the customer, they pay the price. Job done. If you’re relying on tips to operate your business, you are doing it wrong.
_Diskreet_ on
I always ask if any of the management get any of the tip I’m about to give, if the answer is yes, I’ll either try sneak the money to the waiter/ress or make a point of telling the manager that I think they are a POS.
After working in bars and pubs in restaurants in London, there was nothing better than sitting down at the end of the shift with a cold beer and splitting the tips amongst us. If it was a Friday or Saturday night most times we’d just put the tips in a kitty and go out on the piss.
Snaidheadair on
>Many have welcomed the change, but some warned it could burden businesses with extra costs.
I’m curious what the extra costs might be, since you know it’s tips.
3 Comments
Superb – easy and simple change with zero downsides. If a restaurant wants to charge more, then they need to set their prices accordingly.
> However, while she supported the legislation, she believed it would hit some companies that were unprepared.
Good. Literally, good.
Are there any massive loopholes, does this include the “12.5% service charge” etc, or is that separate?
> But she claimed the policy was “another example of costs being placed on a sector that can least afford it”.
Oh get off! In what world – it’s simple, in business you state a price to the customer, they pay the price. Job done. If you’re relying on tips to operate your business, you are doing it wrong.
I always ask if any of the management get any of the tip I’m about to give, if the answer is yes, I’ll either try sneak the money to the waiter/ress or make a point of telling the manager that I think they are a POS.
After working in bars and pubs in restaurants in London, there was nothing better than sitting down at the end of the shift with a cold beer and splitting the tips amongst us. If it was a Friday or Saturday night most times we’d just put the tips in a kitty and go out on the piss.
>Many have welcomed the change, but some warned it could burden businesses with extra costs.
I’m curious what the extra costs might be, since you know it’s tips.