If I ever saw that, it would be reflected in my tip, if I even hung around.
Won’t bother me a bit, I have a kitchen with all I need in it to prepare good meals, have done for neighbors, friends and Church People...
Why spend all that money on something that doesn’t taste as good, is over priced to begin with and you really don’t know what all goes on in preparing it, but you do in your own kitchen, and it costs less to cook from scratch than to buy a meal from a place that raises it’s prices...
Labor Charges:
Carrying dishes to table - $2.00
Carrying silverware to table - $1.00
Carrying glass to table - $1.00
For Clean dishes or utensils, double the labor.
Or just leave the last person’s dishes.
You can get your own set for extra.
OR NOT!
I join the other posts. When they increased the minimum wage in Oregon, I reduced my tip.
OR:
Buy dough, sauce, cheese, some seasonings.
Make my own pizza and pasta.
#### you.
I quit eating out when the salt levels broke the 25%-by-weight mark. I have no interest in over-paying for food designed to murder me.
No tip?
HEY! Did you guys hear about the $.99 cent 1/3lb angus burger at Texas Roadhouse??
My check listed below:
* 1/3lb Angus burger...........$0.99
* Bun .........................$0.50
* Sesame Seeds ................$0.02
* Lettuce ....................$0.10
* Ketchup ....................$0.15
* Heating Costs for burger ....$0.45
* Table and Chair rental ......$2.00
* hostess Fee .................$1.00
* server fee ..................$1.00
* Premium dish rental .........$2.50
* Dish washing and shining ....$1.50
* Free Peanuts ................$2.00
* Labor Tax....................$5.00
* Clean Air tax ...............$1.00
* Carbon tax 1/3Lb meat @5/lb..$1.67
* Mandatory Gratuity...........$1.00
* Voluntary Gratuity ..........$2.00
* Restroom Fee 2@1.99/guest....$3.98
* Tax @9%......................$2.32
**** TOTAL ....................$25.50
If they charged me 5% on a $20 bill,I’d leave a $3 tip [normally I’d leave $4]. Then, I’d tell the waiter to get the other dollar from their boss ...
I would consider it so and pay that in lieu of a cash tip. If the server complains, I'd tell them to work it out with their employer since their employer has already been paid the "Labor Surcharge".
Otherwise, just raise the prices on the menu and let the free market decide where people will choose to dine.
Tipping is an earned payment. I noticed on cruise ships when they automatically set and collected the tip amounts for the wait staff into your final bill, the service went to non-existent. So we told them not to take it out and we would determine our own tip amounts, which they were required to do. With the mess people, who did almost nothing, that’s what they got. Our room people did an outstanding job and we left tips for them in the room of substantial amounts. But they earned it.
We also go to restaurants and don’t automatically tip at 15%. We figure the 15%, and the wait staff is expected to accomplish needs. If no drink refills, that’s 25% off the tip. If they don’t bring the right food or drinks, 25% off. If they do not check if the food is properly prepared after they bring it and give customerrts the chance to taste it, that’s 25% off. If they mess up the check, that’s 25% off.
We don’t expect anything but the service to get us the food and drinks correctly, and make sure it is prepared correctly, and be honest in the charge. I will pay for the food under most conditions, but 4 strikes and you’re out a tip.
red
A restaurant did this to our party of six in a popular spot in Vermont. We will never return. I want prices on the menu. Not a surprise when I pay the bill.We did not leave a tip.
OK. Will subtract it from the tip.
I never tip.
It would be interesting to see what the waitstaff will say when people use that surcharge as the tip; but then some restaurants will go all Frenchie and start adding a Service Non Compris services charged that are not on the bill. One restaurant I went to added that charge (15%) - never went back again. A few months later they went out of business when other people found that out.
Well, restaurants have to earn enough to pay the bills, including their labor costs. If the increase in labor costs is so much that it tips the balance for them into the red, then, something’s got to give. Otherwise they won’t stay in business very long.
Most restaurants operate on narrow profit margins. It seems they have decided they would rather add a surcharge, rather than just increase menu prices.
Mr. Pink is vindicated.
well just let me cook and clean up dinner myself... oh wait... i already do that.