| Topic: | Re:Re:Re:Bill's Restaurant Keeping Staff Tips | |
| Posted by: | Loraine Pemberton | |
| Date/Time: | 18/06/15 08:48:00 |
| Personally I think we should go back to the good old days where an automatic service charge wasn't applied to the bill, and we tipped on the quality of service etc. The current system is not fair or equable to front of house staff and probably not to chefs and kitchen staff either. My brother owns a hotel and restaurant in Devon and he operates a system whereby all tips go into a pot whereby ALL tips are distributed to both waiting and kitchen staff and he doesn't take a penny from the tips. As a result he has happy staff with an incredibly low staff turnover. He works on the basis that its cheaper to retain staff than recruit and train new ones. Why can't all restaurants do that - it's only fair. |