Forum Topic

Gratuities, tips and service charges.

What's the difference between these three offerings and what should one give in Ealing eateries at Christmas time?

Gerry Tan ● 4878d11 Comments

"I explained that this was a pity..."Poetic - absolutely poetic.  :-)

Tony Colliver ● 4873d

Re  I wonder how many of the other diners        xxxxxxxxxxxxxxxxxxxxxxx  well done for making a stand, and the apoplectic one probably lost any possible repeat customers that night.

Tony Price ● 4874d

I recall visiting with a prty of five, an Indian restaurant in Great Queen Street where the service was appalling (the food was rather good). The bill arrived with a 'discretionary' 15% service charge already added along with the credit card machine. I deducted the 15% and paid (or tried to) for the food explaining clearly (as we all had during the meal) that the service was poor with VERY long waits and staff trying to clear the table while some of us were still eating.The owner appeared in a thunderous mood shouting and ripped up the signed credit card voucher with a degree of 'showmanship'. I explained that this was a pity as this was the only voucher I would be signing for the meal.He threatened to call the police, I suggested that if he wanted to waste their time as I had offered to pay for the food (and indeed had done so by signing a credit card receipt) then he was free to do so as I could wait, it was raining, and the police station was only 'just around the corner'.Apoplectic and going a strange purple colour he screamed at me to leave the restaurant and never come back as the service charge was something I HAD to pay.I left, satisfied with my now free meal. I wonder how many of the other diners paid their 'discretionary' charge that evening.

Nigel Brooks ● 4874d

And if you don't tip something that is acceptable, it may be a good idea not to go back there again.  Only the Shadow knows what will end up in your food.

Charles Campbell ● 4878d

Re  So what do you suggest Tony?     xxxxxxxxxxxxx    I don't think you can do different to what you already do, you minimise the "  risk " as much as possible. Not to leave anything at all would probably leave you feeling a little mean?.

Tony Price ● 4878d

So what do you suggest Tony?  Stop tipping?

Keith Iddon ● 4878d

Re  I leave my tip for the waiter.        xxxxxxxxxxxxxxxxxxxxxxxxx    even then Keith they may be under instruction to pass over to the management. An establishment owned by persons I know takes the tips and which add up to £150,000 a year, yep, extra profit and how much goes back to the staff is debatable. Chinese friend No. 1 used to work at a  " restaurant " at Heathrow Airport and who bagged £100-150 per day in tips, which on a 5 day week was useful income, plus basic of course. The management there were obviously very  fair.

Tony Price ● 4878d

I always ask for it to be taken off the bill and pay it separately, apparently the owner -not the waiter/waitress - gets it if it's on the bill.

Suzan Issa ● 4878d

I quite often don't pay the service charge or at least check with the staff whether they get the tip direct.I leave my tip for the waiter.

Keith Iddon ● 4878d

It's foreign to me to have to pay more than 10% on the net bill whether there is a service charge or not.Pay more if you wish. Usually the tip no longer goes into the pocket of the waiter(ress) and usually they are the ones who are in the most need.

George Knox ● 4878d

None if a service charge is already added (that really hacks me off) but 10-15% depending on the size of the bill usually given, in cash, direct to the waiter.

Nigel Brooks ● 4878d