Topic: | Re:Re:Bill's Restaurant Keeping Staff Tips | |
Posted by: | Andy Rooney | |
Date/Time: | 19/06/15 10:11:00 |
"Dole out an extra 12.5% in revenue"? If you want it to be part of the price of the food don't call it a service charge. If you want to call it a service charge, and hide it in the small print on the menu, pay it to the people providing the service. |