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Old 03-09-2009, 05:50 PM   #83
DementedReality
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Join Date: Aug 2004
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1) if you are concerned your staff dont make enough, PAY THEM MORE and fund it through your sales, like any other business would do.

2) your comment about you not wanting your staff to think about money is odd. shouldnt you be encouraging your staff to provide great service, showcase your products, upsell your value add's (like wine and desert). business is about money, i question your model.

3) unless the server used her master oral skills under the table, i would never return out of principle. it could be the best food, the best service and the best view, but the presumptious nature of adding the tip would be over the top.

4) frankly, if your food and service was as good as you say it was, you wouldnt settle for 14%. the fact you want to set it there seems to indicate your staff arent getting a 14% average and therefore you want to engineer it for them.

5) if you do go with this, i encourage you to NOT call it a TIP because its not. A TIP should be voluntary. This is a "service fee" and should be noted as such. In fact, if you called it a service fee, i might be less insulted about it.

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Last edited by DementedReality; 03-09-2009 at 05:52 PM.
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