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Tipping in bars
Comments
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I worked at McDonald’s in Catford for 3 years while I was studying and in those three years I got one 20p tip.Gillis said:
Would you tip at McDonald's?sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.
I know that working the tills at Marcy D’s is not a dream job, but the pay was relatively fair and we didn’t expect tips.1 -
Or Pret?Gillis said:
Would you tip at McDonald's?sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.0 -
And I'd say making a good coffee involves a lot more steps and skill than pouring a beer.2
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That service is already included in the price. When I pay for a meal or a drink, I expect the price to already ensure I getsam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.
the chef to cook it to a satisfactory standard and the same with having my drink poured.7 -
They introduced this at The Shipwright last season. I bought a pint one night. Served by a typically surly barmaid and slammed down on the bar. Went to pay by card and there were additional questions on the reader. Didn't have my glasses on so queried it. It was gratuity! I think my exact worst were "are you fucking high?" Ridiculous. But i guess a lot of tourists just roll with it!!!Off_it said:I love it when you go up to a bar to get your own drink and the surly person behind it barely makes eye contact, let alone speaks, and then they ask you - via the screen of course, they are mute - for a tip.
Absolutely love it. It's one of my favourite things in life.
My tip is, "you're not suited for the hospitality business sunshine".3 -
To be fair, it takes a lot of hard work, effort and training to consistently treat your customers with such levels of contempt.YTS1978 said:
They introduced this at The Shipwright last season. I bought a pint one night. Served by a typically surly barmaid and slammed down on the bar. Went to pay by card and there were additional questions on the reader. Didn't have my glasses on so queried it. It was gratuity! I think my exact worst were "are you fucking high?" Ridiculous. But i guess a lot of tourists just roll with it!!!Off_it said:I love it when you go up to a bar to get your own drink and the surly person behind it barely makes eye contact, let alone speaks, and then they ask you - via the screen of course, they are mute - for a tip.
Absolutely love it. It's one of my favourite things in life.
My tip is, "you're not suited for the hospitality business sunshine".4 -
Because then every restaurant would be charging even higher prices and the ones at the very top of the food chain in many restaurant groups will use that extra money to pad their own coffers and not filter it down to the people who actually serve you.Stu_of_Kunming said:
Why can’t the cost of that service just be on the menu to begin with.sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.
It's a subject pretty close to my heart so I'm going to bail from the conversation from now on, but it's a shame to see people on here so hell bent against service charges and tipping in general, for anyone that hasn't worked in service role before, trust me, it's the difference for a lot of people on just scraping by and being able to save up and get on with life.
I work in a decent restaurant where the pay is pretty good and the food is the higher end of the price scale, and of my 10 strong bar team 8 have degrees and 4 have masters, but work in hospitality because jobs in their sectors are notoriously hard to come by and every role has several hundred applicants, the stereotype of untrained, unskilled people working in these establishments is simply not true anymore.0 -
Ok. Tell me the difference in serving a £6 beer and a £80 bottle of fizz that makes a tip change from say a quid to 8 quid5
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What about bengys for those of an 90s sandwich eraOff_it said:
Or Pret?Gillis said:
Would you tip at McDonald's?sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.2 -
Isn't that an argument for better pay in the first place. Just because someone works in hospitality, shouldn't mean they are any less worthy of a good salary, than someone sitting at a computer all day.sam3110 said:
Because then every restaurant would be charging even higher prices and the ones at the very top of the food chain in many restaurant groups will use that extra money to pad their own coffers and not filter it down to the people who actually serve you.Stu_of_Kunming said:
Why can’t the cost of that service just be on the menu to begin with.sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.
It's a subject pretty close to my heart so I'm going to bail from the conversation from now on, but it's a shame to see people on here so hell bent against service charges and tipping in general, for anyone that hasn't worked in service role before, trust me, it's the difference for a lot of people on just scraping by and being able to save up and get on with life.
I work in a decent restaurant where the pay is pretty good and the food is the higher end of the price scale, and of my 10 strong bar team 8 have degrees and 4 have masters, but work in hospitality because jobs in their sectors are notoriously hard to come by and every role has several hundred applicants, the stereotype of untrained, unskilled people working in these establishments is simply not true anymore.10 -
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I understand your frustration Sam, but, (and I realise I can’t speak for everyone), I don’t think the general feeling is that people are against tipping per se, but the expectation that the punter is expected to top up the server’s inadequate wages, even if the service is shit.
I have every sympathy with hard working service staff working for a pittance and, as mentioned earlier, I made sure when I lived in the US that I tipped like an American because service staff there are criminally underpaid and rely on tips.
Even in the UK, I’m more than happy to tip service staff if they’ve done a good job, or even just an ok one, but if I’m served by someone who is miserable, curt, rude or just unpleasant, I reserve the right to withhold a tip. And I think I’m right to do that.
If you work in the service industry, you should do your best to give good service. If you don’t, you don’t deserve the tip. If people are relying on tips to save up or get by, then they can’t expect to get good tips if they’re doing a bad job. I understand that some people are just tight, and that’s a shame, but those people will always exist. I do also understand that there’s sometimes a distrust of establishments and a suspicion that the tips don’t always go to the server. (ladyromford always insists we tip in cash because she suspects the tip on the card reader doesn’t go where it’s supposed to.)
At the end of the day, my preference would be that restaurants etc paid their staff a decent wage and I should tip them a little bit on top of that if I’m happy with their service. I’d be happy with prices in restaurants being slightly higher to account for this. This was my only gripe really with the American system, because to be fair to American service staff, they’re often pleasant and the service is often decent. Far more so than in the UK.3 -
I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.
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Wasn't it the usual custom to say "and have one for yourself"? - unlikely nowadays with current bar prices.2
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Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
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When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.1 -
Coming back from Orlando airport recently, sat at bar with two bar staff.
Had a few beers and used unused dollars to offset bar card payment.
Bunged staff member number one 20 dollars.
Paid remainder with card.
About to leave and bar member number two complaining that I hadn’t left a tip.
Fucking ponces. Said speak to your mate you ****.
So glad to get on that flight home.
Hate the whole tipping bollocks in a bar.4 -
That’s why ladyromford tips in cash. I don’t know if she’s making a mistake, but that’s her reasoning.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.1 -
lordromford said:
That’s why ladyromford tips in cash. I don’t know if she’s making a mistake, but that’s her reasoning.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
All tips are subject to tax, cash or otherwise, and by law must be declared.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
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but isn't a bartender sering you a pint, which they are paid to do comparable to a shop assistant who scans your item and wraps it is tissue paper and puts in a wee bag?sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.1 -
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Just to add, every tip I gave was cash/dollars.0
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My tip to those staff would have been to do subjects or learn a trade that leads to a decent paid job.sam3110 said:
Because then every restaurant would be charging even higher prices and the ones at the very top of the food chain in many restaurant groups will use that extra money to pad their own coffers and not filter it down to the people who actually serve you.Stu_of_Kunming said:
Why can’t the cost of that service just be on the menu to begin with.sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.
It's a subject pretty close to my heart so I'm going to bail from the conversation from now on, but it's a shame to see people on here so hell bent against service charges and tipping in general, for anyone that hasn't worked in service role before, trust me, it's the difference for a lot of people on just scraping by and being able to save up and get on with life.
I work in a decent restaurant where the pay is pretty good and the food is the higher end of the price scale, and of my 10 strong bar team 8 have degrees and 4 have masters, but work in hospitality because jobs in their sectors are notoriously hard to come by and every role has several hundred applicants, the stereotype of untrained, unskilled people working in these establishments is simply not true anymore.1 -
If only they'd gone to university and got a degree in the interest of getting a good career, eh?Baldybonce said:
My tip to those staff would have been to do subjects or learn a trade that leads to a decent paid job.sam3110 said:
Because then every restaurant would be charging even higher prices and the ones at the very top of the food chain in many restaurant groups will use that extra money to pad their own coffers and not filter it down to the people who actually serve you.Stu_of_Kunming said:
Why can’t the cost of that service just be on the menu to begin with.sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.
It's a subject pretty close to my heart so I'm going to bail from the conversation from now on, but it's a shame to see people on here so hell bent against service charges and tipping in general, for anyone that hasn't worked in service role before, trust me, it's the difference for a lot of people on just scraping by and being able to save up and get on with life.
I work in a decent restaurant where the pay is pretty good and the food is the higher end of the price scale, and of my 10 strong bar team 8 have degrees and 4 have masters, but work in hospitality because jobs in their sectors are notoriously hard to come by and every role has several hundred applicants, the stereotype of untrained, unskilled people working in these establishments is simply not true anymore.
Oh - wait...5 -
Benjy’s was so good. Sausage sandwich for £1.50R0TW said:
What about bengys for those of an 90s sandwich eraOff_it said:
Or Pret?Gillis said:
Would you tip at McDonald's?sam3110 said:
Anyone in the hospitality sector IMO, as that's generally people waiting on you, as opposed to a general service.PrincessFiona said:
what professions should you tip then? And it is dependent on the service surely. Isn't averyone paid to do their job?sam3110 said:
Most bartenders are paid minimum wage actually, which is below London Living Wage, and rely on tips and service charge to bump up the hourly rate.Chunes said:The reason you tip in America is because the staff are paid $3 an hour and they live on gratuity.
In England they are paid a living wage and a tip should only be given for good service.
Unless you're serving yourself from a machine, you're still receiving a service, whether you've come to a bar or been served at a table.
Go to a restaurant or a proper cocktail bar and not paying the service when it's been perfectly fine is just being a tight bastard
A bartender or a chef making you food and drinks and it being delivered to you for you to enjoy, with people at your beck and call, is vastly different to someone scanning a t-shirt through a till.1 -
By law but not, in fact, in practice. Hardly at all.bobmunro said:lordromford said:
That’s why ladyromford tips in cash. I don’t know if she’s making a mistake, but that’s her reasoning.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
All tips are subject to tax, cash or otherwise, and by law must be declared.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.0 -
In a cafe in Amsterdam Noord today, asked to order and pay the bill by QR code because sitting outside. So the service charge
% question came up with the payment - before I had even spoken to any human🤣 Well it was a special kind of place, circular economy, converted old boats and barges into “hotel” rooms, so i gave them 10% for my salad and home- made lemonade.The drink finally came after I had finished my salad.3 -
Alwaysneil said:
By law but not, in fact, in practice. Hardly at all.bobmunro said:lordromford said:
That’s why ladyromford tips in cash. I don’t know if she’s making a mistake, but that’s her reasoning.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
All tips are subject to tax, cash or otherwise, and by law must be declared.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
Agreed - the law is ignored by the vast majority. My point was that cash tips are not tax free, people choose to evade the tax by not declaring them.1 -
Turn your cash tips into petty cash, buy stuff for the bar with it then invoice the company for it and get it paid directly into your account, simple 😉bobmunro said:Alwaysneil said:
By law but not, in fact, in practice. Hardly at all.bobmunro said:lordromford said:
That’s why ladyromford tips in cash. I don’t know if she’s making a mistake, but that’s her reasoning.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
All tips are subject to tax, cash or otherwise, and by law must be declared.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
Agreed - the law is ignored by the vast majority. My point was that cash tips are not tax free, people choose to evade the tax by not declaring them.
1 -
Put it in your pocket. Simpler4
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Seems unnecessarily petty.sam3110 said:
Turn your cash tips into petty cash, buy stuff for the bar with it then invoice the company for it and get it paid directly into your account, simple 😉bobmunro said:Alwaysneil said:
By law but not, in fact, in practice. Hardly at all.bobmunro said:lordromford said:
That’s why ladyromford tips in cash. I don’t know if she’s making a mistake, but that’s her reasoning.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
All tips are subject to tax, cash or otherwise, and by law must be declared.ME14addick said:
When my husband worked in hospitality they were taxed on tips paid by card, but not if tipped by cash. All tips were pooled so that kitchen staff also benefitted.bobmunro said:Chunes said:I worked as a chef for a number of years and you made far less than the bar and waiting staff, despite being on the same base wage, because you didn't make tips.
Well, the FoH staff were supposed to give you 15% of their tips, but they rarely reported the real amounts that they were making.
At the last restaurant I worked at, we knew the waiting staff were killing it because we worked in an open kitchen and the customers were sat in front of us. We saw what they left the waiters. Every month our 'cut' of that killing was around £7-15. The Executive Chef went mental a few times, but ultimately nobody could stop it from happening.
I just have a problem with these weird rules about who gets the tip and who doesn't. Baristas don't, but bar staff do? Chefs don't, but waiters do? Personally I'd think the people sweating in the kitchen deserve the tip more than the people carrying the food or pouring the drinks. But maybe I'm biased.A lot of the practices you describe there are technically unlawful:Yes I know, owners will turn a blind eye to the law, especially if cash tips are allowed. I think it is much better to have any tip given taken by card with the main bill rather than cash - I know a lot of establishments do that.
Agreed - the law is ignored by the vast majority. My point was that cash tips are not tax free, people choose to evade the tax by not declaring them.0
