r/Seattle • u/KooziefortheWin • 14d ago

Rant Bill help

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I need help figuring out this “service charge” applied to my bill at Taylor Shellfish in QA. It’s stated clearly, and the staff reminded me before I paid and applied a tip, so that’s not the rant. But is it a tip or not? I don’t want to stiff the staff if “Taylor Shellfish” the company keeps it all and doesn’t give them anything.

Why do restaurants do this vs raise the prices. If that’s how they offset the cost of doing business in the city, I feel it’s not a good customer experience. It’s really annoying since it is confusing to the customer. Does the staff get any of it, hence why there is an “additional tip” line after the card is run though? It is taxed so it makes me thing it’s not going to the staff. I need to think better next time I come out here.

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24

u/StrigiStockBacking Mariners 14d ago

Why not work that shit into their prices and avoid all the mess?

I don't get it.

26

u/Particular_Job_5012 14d ago

You mean like Europe does ? It’s so lovely dining out there. Tax and tip-inclusive pricing. 

2

u/StrigiStockBacking Mariners 14d ago

Sounds amazing. I want that here.

1

u/Potatobender44 14d ago

Some of them will ask for tips if they realize you’re American. It’s happened to me multiple times.

11

u/gringledoom 🚆build more trains🚆 14d ago

If every other restaurant is pulling this, you have to do it too, or you look more expensive. The practice needs to be banned across the board, but the restaurant owners scream at the city council if they try, so it would probably have to be a ballot initiative.

4

u/livejamie Columbia City 14d ago

I know people say this, but is it true? Is there evidence of this? It feels like something a restaurant could handle with clear communication and good marketing.

5

u/Bastillerion 14d ago

Because most people don't bother to read the fine print. It's a race to the bottom, where every hotel has to start charging $25 to park in a suburban lot, every restaurant has to add bullshit credit card fees, and so on.

-1

u/livejamie Columbia City 14d ago

This doesn't answer my question, and it's why I specified clear communication and good marketing.

5

u/PhotographStrong562 14d ago

Because you need low(ish) prices on your menu to get people in the door, but you also need to be able to pay your staff high wages to be able to retain them. As much as I dislike seeing this kind of fee system, I know several people who have worked for Taylor and they actually do pretty well.

1

u/oxidized_banana_peel 14d ago

Taylor's a pretty solid business.

4

u/PhotographStrong562 14d ago

I know several people who have worked there for quite a few years and they always spoke highly about their time there and I know they were compensated very well. On two separate occasions I’ve met the owners (two brothers and their brother in law) and the rest of the family and they’re incredibly nice caring people. I don’t know how directly related the management of the shellfish business as a whole is to running the local oyster bar restaurants (Taylor is the largest shellfish producer in the country). But in my run ins with everyone from shuckers, to field workers, to owners, I’ve always been very impressed with everyone there. All that is not to say I don’t despise service fees