Tags:

D&D London scraps 12.5% service charge

Kerstin  Kühn
Tuesday 29 September 2009 14:34
Cash tip

Restaurant group D&D London is to scrap its 12.5% service charge at all of its restaurants across the capital.

The company will, with effect from 1 October, stop adding the charge to customers’ bills except for group and event bookings, allowing diners to leave as much tip as they see fit. The tips will then be pooled and shared out among staff.

The system comes into force on the same day as new legislation banning restaurants to use service charges and tips to pay minimum wage.

However, it will not apply for groups of eight or more, who will continue to have the charge added to their bill automatically.

Des Gunewardena, chairman and chief executive officer of D&D London, said: “We believe, particularly in the current economic environment, that it is the right thing to do to allow our customers to vary the value of tips in line with how well they feel that they have been looked after in our restaurants.

“This is common practice, for example, in New York and I believe will result in improved service and more satisfied customers.”


More on tips >>

Brits are the 'rudest guests and worst tippers' >>

Using tips to make up minimum wage to be outlawed in October >>

BHA unveils its first code of practice on tipping >>


By Kerstin Kühn


E-mail your comments to Kerstin Kühn here.

If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk


Caterersearch.com jobs

Looking for a new job? Find your next restaurant job here with Caterersearch.com jobs

 

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here