Quote:
Originally Posted by FlamesFanInOilCountry
I currently work in Hospitality Management, and the issue is that you have to put policies in place or else people argue and try to turn staff against each other. Example being, the gratuity thing... Truth be told, alot of larger groups don't tip or don't tip nearly enough, and it takes alot of time and resources to get the space ready, serve them and clean up etc etc. Not to mention they will sit there and tie up space (2 or 3 tables pushed together) waiting for the rest of their party to show up, when you could be serving other smaller groups.
Alot of larger groups will pay separate bills and I'd say at least 3/4 of the time everyone thinks someone else will tip, or you will have 1 or 2 people out of a group of 10 that will tip. I've had people complain about having to pay a 15% gratuity on groups larger than 8, but it's clearly stated at the time of ordering at the time that they are sat at the table. If it's not satisfactory, no one is forcing them to stay, they can leave and go eat somewhere else. As far as dealing with the concern of your guests, the manager said he offered to comp some of their bill, which could be true or false. But if someone had a concern about the quality of service or the quality of food, you should speak to the manager about your concerns and any intelligent manager would comp something (or something on that level), but flat our refusing to pay the gratuity is just stupid IMO and making a mountain out of a molehill.
|
Your argument rests entirely on the premise that a tip is a given, which is the very problem. The definition of "
gratuity" is exactly the opposite of that, and your service industry is to blame for blatantly shunting your labor costs onto customers.