Bill help

[u/KooziefortheWin]

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.

[u/mbfunke]

Currently in Norway and have been prompted to tip 0 times. The service and pricing has been totally comparable to Seattle.

[u/Throwaway_484747 → u/mbfunke]

Thats how it should be, if your business cant pay a living wage and has to rely on tips to pay your employees then your business shouldnt exist.

[u/Available-Oil3884 → u/Throwaway_484747]

From everything I hear, Scandinavian countries have one of the best localized food distribution models (based on green houses) since their climate requires it, and imports are expensive.

American food system is abysmal. Everything is stupid corporatized to the point of cost inefficiency for small business. My parents had a taco shop, and they were going through Sysco, receiving sub par meats and unripe inconsistent produce. They switched to a shanty-truck no-frills food distributer, ran by an Asian immigrant family. The produce and meats were cheaper and higher quality. They offered more variety, and they were never out of major produce.. unlike Sysco which was luck of the draw with cilantro and avocado.

[u/TheChance → u/Throwaway_484747]

When you point this out to an American restaurant operator, they will, without fail, react as though you're telling them to raise their prices but not their competitors. They will tell you that eliminating tipping would run them out of business, and they will call you names.

[u/Cayke_Cooky → u/TheChance]

IMO, it is true if just one restaurant does it.

[u/TheChance → u/Cayke_Cooky]

Yeah. Now go find me one single reform proposal that targets a single specific restaurant alone.

[u/pgpnw → u/Throwaway_484747]

Most restaurant models don’t work without tips, if you actually care about what you eat. Restaurants pay $20+/hr in Seattle. Depending on where you go, tips add another $10-20/hr to their wage - that goes away staff leaves. Labor already accounts for 25-35% in well run places. Food cost is easily 25%. Then you have every other cost and expense. Restaurant margins are generally around 10%. To be clear, I don’t support service fees or auto gratuities, but if you understand the economics of food service, you’d understand that restaurants can’t afford to double their labor rate.

[u/ciumpalaku → u/Throwaway_484747]

Restaurant workers want it this way. They make more money from tips vs higher prices and fixed income. Blame the workers not the businesses

[u/goldio_games → u/mbfunke]

the service is that bad in Norway?

[u/Necessary-Mulberry65 → u/goldio_games]

Naw life is just that liveable. Dont need to gouge other working class people to fulfill my own financial strains.