Why do Michelin restaurants charge a service fee....

ttaskmaster said:
Then apply that concept to literally every aspect of the operation - That's what makes Michelin-standard service"
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That's not good service though, as said it's standard service

Taking my example of first class, if I went in economy or business, I wouldn't expect the same level, because it's cheaper

Likewise Michelin vs non Michelin, there's different expectations of service but there's no "good" service, there's only service or bad service
 
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Rai200 said:
No you aren't.

Service charge should go to all staff, shared equally based on hours worked and is usually given as a "bonus" on your pay slip.
Of course, plenty of shady places pocket the service charge and the staff never see much, if any of it. But you pay tax and NI on it, same as your normal earnings.
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Not if your tipping cash it doesn’t.

Plus, as somebody else mentioned, even if they are doing it legit they’re avoiding VAT by doing it like that.
 
I hate tipping, I despise it
If I do tip I want to make sure the waiter that served me gets it so tip cash if possible.
I'm aware it probably goes into a pot but I do try.
I cannot understand tipping culture, no discussion can change my mind. If it's socially forced upon you what's the point?

I've been in restaurants where I'd happily tip to stop staff asking me if everything is ok....

I physically dread the idea of visiting the USA , but we are thinking of a trip to NYC this year. :P
 
Just ask for it to be removed. I always do, why would you want to pay extra.
I think Hickories was the last place I asked for it to be removed.
 
Minusorange said:
That's not good service though, as said it's standard service

Taking my example of first class, if I went in economy or business, I wouldn't expect the same level, because it's cheaper

Likewise Michelin vs non Michelin, there's different expectations of service but there's no "good" service, there's only service or bad service
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I once had a commanding officer who took a similar approach. His assessment of your performance would only ever be graded "satisfactory" or "unsatisfactory"... **** didn't last very long, and was last seen crying to the padre because he had no friends.

Taking your example of First Class and the pricing difference - There are plenty of restaurants that charge more than Michelin starred places, yet do not offer anything near the same level of service.
What you're paying for in a Michelin place is service above and beyond anything a normal restaurant (even a good or an expensive one) will offer... and part of this is that you don't notice most of what goes into such service, it just gets done without them seeming to intrude.
 
Jokester said:
Not if your tipping cash it doesn’t.

Plus, as somebody else mentioned, even if they are doing it legit they’re avoiding VAT by doing it like that.
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Which is why I said service charge and didn't mention cash tips?

Also, if it's a mandatory charge then VAT is still paid on it. It's only VAT free if it's optional or "freely given" by the customer.
 
ttaskmaster said:
What you're paying for in a Michelin place is service above and beyond anything a normal restaurant
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So it should be part of the price factored in, not as an "optional" (let's be honest it's not optional because it's generally a faux pas if you deny the tip unless service was bad)

The service in a Michelin restaurant is obviously good in comparison to a Weatherspoons, but it's also 20x more expensive and to get Michelin, that service has to be standard, so it's not good service, but standard service

I just don't see why it can't be part of the bill, instead of a peer pressured "optional choice", this isn't just for Michelin but generally any restaurant, just pay your staff a proper wage without relying on "tips" but more so for Michelin because of the price everything costs
 
Minusorange said:
It doesn't make sense though, is there some tax benefit to avoid paying them a wage equal to 10% more expensive menus vs giving the 10% tip ?
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I did wonder that as ostensibly tips are passed straight through to the staff but then again corporation tax is paid after costs (inc salaries etc..) so that perhaps isn't an issue.

I guess there is a marketing aspect, if everyone else does it that way then people comparing prices for a set menu etc.. from a restaurant including tips vs one that adds on a service charge at the end might miss that.
 
Martynt74 said:
Exactly, you should always have the chauffeur wait outside with a selection of belts/table cloths ready for a changeover incase of clashing.
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The restaurants i visit change the table cloth to match which Gucci belt I'm wearing, anything less is peasantry.

God sake you basically wrote that too :p
Reading fail.
 
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If you don't like paying it, pay with cash and just leave the amount minus the service charge. You don't have to ask for it to be removed that way.
 
Martynt74 said:
Exactly, you should always have the chauffeur wait outside with a selection of belts/table cloths ready for a changeover incase of clashing.
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Why the chauffeur? Can you not afford a valet?

Minusorange said:
So it should be part of the price factored in, not as an "optional" (let's be honest it's not optional because it's generally a faux pas if you deny the tip unless service was bad)

The service in a Michelin restaurant is obviously good in comparison to a Weatherspoons, but it's also 20x more expensive and to get Michelin, that service has to be standard, so it's not good service, but standard service

I just don't see why it can't be part of the bill, instead of a peer pressured "optional choice", this isn't just for Michelin but generally any restaurant, just pay your staff a proper wage without relying on "tips" but more so for Michelin because of the price everything costs
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Of course it's optional. You may get asked what was wrong, but you are well within your rights to demand it be removed for whatever reason. They can't force you to pay it.

Michelin service is very good compared even to the likes of Orwells or Inver.
The service does have to be consistently good, but because what is considered 'good' is so subjective, the standard varies according to what the customer requires. If all you want is to be waited upon by servants, then that's what you get. If you want a warm welcome, with staff who are happy to chat with you, they'll do that. If you want ketchup with your thrice-fried pommes confit, that's what they will provide. If you want to feel lke royalty, that's what they'll do. If the guest asks for a substitution, they should not be told that this cannot be done - NOTHING within reason is impossible.

Staff need a tremendous depth of knowledge about the restaurant, the wine and food and how it's prepared (almost the same level as the chef), the etiquette, and everything else that goes with it. That takes a lot of training and study. This isn't just a normal waitering job - It's a full-on profession at this level.
But if you just want one all-inclusive charge, drop the 10% service charge and add 20-30% to your base bill. That still won't fully cover the 'proper wage' level, but it should help illustrate the sort of value these places attach to their service staff.
 
I had a night at Gleneagles a wee while ago and they‘ve just introduced a 12.5% service charge on absolutely everything from the cafe rught up to the restaurants. I detest having service charges automatically added to the bill and made my views known.
 
Jokester said:
Of course it’s got tax benefits, your effectively paying the waiter cash in hand.
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On the flip side, if the restaurant just upped costs by 10% they would have to pay increased NI rates, increased pension costs. Realistically the extra "profit" would just go to the owners/shareholders.
 
Bluecube said:
I had a night at Gleneagles a wee while ago and they‘ve just introduced a 12.5% service charge on absolutely everything from the cafe rught up to the restaurants. I detest having service charges automatically added to the bill and made my views known.
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If I'm reading a menu outside a restaurant and at the bottom they mention a service charge is added to your bill, then I walk away.
 
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