"Martin" wrote in message
news:j70om3lk9b1hsckb5c8sdf6b3cqkllmmp5@4ax.com...
> On Fri, 21 Dec 2007 17:58:27 +0000, d4g4h4@yahoo.co.uk (David Horne, _the_
> chancellor (*)) wrote:
>
>>Martin wrote:
>>
>>> On Fri, 21 Dec 2007 17:19:03 +0000, d4g4h4@yahoo.co.uk (David Horne,
>>> _the_
>>> chancellor (*)) wrote:
>>>
>>> >William Black wrote:
>>> >
>>> >> "Pat" wrote in message
>>> >> news:5t28dsF1bf2b1U1@mid.individual.net...
>>> >> > Here in the USA, restaurant employees are paid half of the minimum
>>> >> > wage
>>> >> > and are expected to make up the remainder of their salary in tips.
>>> >> > I
>>> >> > believe it is the only industry where the patrons are expected to
>>> >> > pay at
>>> >> > least half of the salaries of the workers employed. How is it done
>>> >> > in
>>> >> > various countries in Europe?
>>> >> >
>>> >>
>>> >> In the UK catering staff, and everyone else, is entitled to the
>>> >> minimum
>>> >> wage, which is about double that paid in the USA.
>>> >>
>>> >> In cheaper places the practice of tipping has almost disappeared.
>>> >> People
>>> >> tend not to give a gratuity to people who earn as much as they do.
>>> >>
>>> >> A service charge is often added in more expensive restaurants (and in
>>> >> the
>>> >> West End just about everywhere)
>>> >
>>> >It's technically removeable if you're not happy with the service, but I
>>> >imagine that people rarely muster up the guts to do this.
>>>
>>> It doesn't take much courage.
>>
>>Have you done it? I think not tipping (which I've done) is easier than
>>taking the effort to specifically ask that a service charge is
>>removed...
>
> I put a line through the tip and the total.
That presupposes that the service charge is shown as a separate item, which
it rarely is. There is often a space for a gratuity on card slips, but that
is in addition to any service charge that may be shown in the price list.
Colin Bignell
|