We all know that the USA has a very different approach to tipping than us Europeans across the pond. But now restaurants in San Francisco, California, are discussing implementing a mandatory 25% service charge.
Apparently the easy-going Californians in San Fran are so tight, they're the worst tippers in the USA, so the move is designed to force them into leaving adequate gratuity. However, with average tipping rates at around 15-20%, 25% may seem a tad overzealous.
Good idea or awful display of greed that will drive customers away? We'd love to hear your thoughts.
One of the thing that discourages me from going to the USA and on cruises is the whole tipping thing...I heard dreadful stories about tipping. At any rate 25% seems a bit over the top and unless everyone starts applying the same rate there might be repurcussions on their business
Why should I be forced to tip or pay a service charge??
unless the restaurant expects me to walk to the kitchen to get my own food, I would expect "serviec" to be included in the price stated on the menu!
I might tip if I feel that a member of service staff has been outstanding, but no other reason!
I refuse to use restaurants that "add XX% service charge to groups of 6 or more" or similar- a big group doesn't always mean more work- in fact quite often less- and I have to say most times in a group of 6 or more I have found service to be poor anyway!
Calvin Hanks
www.cjgroup.co.uk
Restaurants should have a choice of how to implement their pricing strategy. As airlines have shown, there is no one right way to do it, and which approach to use is probably influenced by your target customer. Ultimately, you want your customers to enjoy their experience and recommend it to others, and for it to be profitable for the business. If a 25% service charge works, great. If not, customers will spend their money elsewhere. In the UK, there is often confusion on how much and how to tip and this often does not benefit the customer experience. However, many do object to being told what to tip.
chose a pricing model that suits your situation is fine... perhaps a 25% discount off during quiet periods and charge more on Friday & saturday nights (you saw it here first!)
but to add 25% "service" is a bit crazy surely?
what service do I get for that?
as for tiping- that should be an extra appreciation to the member of staff for outstanding service- quite often I have been out in a group and have asked for the "service" charge to be taken off the bill as the Service was lousy! Others in my group didn't know they could do this!!
A barmaid in San Francisco slides a beer across the bar.....and gets 25% tip for it? Nonsense.
One of the problems is the question of "just exactly how much I should tip for each and every experience". That barmaid who slides the beer doesn't deserve 25%, let alone 10% or even 5%. yet, that waiter who was so attentive all evening probably deserves more than the barmaid.
Customers are unsure of just what are the norms in any particular culture. In particular I feel for tourists, crossing cultures. I may be a sample of one, but when I travel in the US, I am so uncertain of what is a reasonable norm that I almost certainly under tipped [until I came into the hospitality industry that is].
I readily admit to being still confused over this whole complex issue.....and currently thinking it would be useful to have published guidelines to help the traveller.
Going back to the San Francisco situation, I am not sure this isn't an unofficial rumour, certainly a spokesman for the Hotel and Restaurant Employees Union had not heard about the proposal.
Anthony Lloyd
Fallowfields Hotel and Restaurant, Oxfordshire
www.fallowfields.com