Tripping up on tipping

THE great gratuity debate continues in WA, a region thankfully relatively free of compulsory tipping.

To my way of thinking, it’s a demand which completely defeats the purpose of rewards for service.

My argument isn’t against tipping, but rather opposed to it being a pre-set charge – be it good service or not – then factored onto my account.

Many places in the world add a gratuity percentage to your restaurant or café account and if not paid or objected to, the sky is likely to tumble down and the fan would be well and truly hit.

I often reward good food and service in cash and would then expect that money be divided among the staff. If not on a daily basis, then weekly.

I recently read of a leading restaurateur who feels it is his right to keep the staff tips paid by credit card.

Publishing this opinion of a greedy practice will cost him clients and could only rate as a PR disaster, a cloud of poor judgement.

Perhaps if the restaurateur serves on the floor he may keep his percentage, but in my opinion, only that percentage.

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