Timmy Elsewhere

Speccie.

What is this thing people have about tips and Gordon could do something here but he won\’t.

 

5 thoughts on “Timmy Elsewhere”

  1. You’re way out of date on the tipping front. Yes, there was serious money to be made in the Seventies and Eighties – I made it. Nowadays, however, the situation has changed considerably. Basically, with the demise of cash and the rise of the credit card the power and control exercised by waiters has massively diminished in your average restaurant. You’ll notice how the type of people waiting now is very different from the old days: no jobbing actors or educated extroverts with a bit of hustle to them, but plenty of Eastern Europeans hired to work for minimum wage and NO more.

  2. Isn’t there a problem though in that people see a service charge as a reward for ‘good service’ when in fact if the staff aren’t being paid then the ‘service charge’ is really that, a charge for being served. It should be made explicit that if the service is anything better than ordinary then that’s where the tips should begin, until then you’re just paying the wages. So it does seem a way to hide the real costs of the meal.

  3. It’s about time that this mess was cleaned up. There’s all kinds of hooky stuff going on, such as service charge being included (sometimes in the prices, sometimes automatically added) yet an open invitation to also tip (“double dipping”). It’s basically fraud, and it needs to stop.

    One way to stop it is to just to eliminate tips. I hate the idea of tipping, anyway. It’s demeaning (you don’t tip your dentist) and inconsistent (you don’t tip the publican). What’s wrong with the price being the price, and then a gift for something special being just that?

  4. I don’t like the thought of any significant proportion of anyone’s earnings being based on tips. It isn’t a secure basis for planning, saving, borrowing or pension building. And they are exposed to wildcat demands from the inland revenue for tips they may never have had. There is nothing wrong with leaving a tip for the waiter, so long as he gets it and keeps it.

  5. If I want to leave a tip I always leave cash, even when paying paying credit card. I do object to paying tips and service charge and never don’t unless service was exceptional or its a restaurant I use regularly, in which case I tip to “to insure prompt service”.

    Kay Tie, when I lived in a pub and then moved on to drinking in them it was normal to buy the landlord a drink every now and again. I suppose this is unlikely to happen in the modern super pub, but I’ll bet it still goes on in the traditional village pub.

Leave a Reply

Your email address will not be published. Required fields are marked *