No tipping, not right
In Tuesday’s edition of The NEWS, (May 13, p. A14) I see that a new restaurant at Pacific Shores Resort is evidently the forerunner for a no-tipping concept and the owner David Jones confidently states “this is going to create a social change.”
He further states “This (tipping) is a broke system, a broken business model.” Jones is new to the restaurant business and also probably doesn’t realize that the restaurant at Pacific Shores has been through a number of closures and reincarnations for various reasons.
My standard for tipping is 12 per cent. Occasionally, I will tip higher when service is very good/exceptional. Considering that restaurant prices have climbed with the price of food, this means that where a server earned, say an $8.40 tip on a bill of $70, they now earn $9.60 on a bill of $80 (15 per cent increase in menu cost). This means my servers have realized an increase of more than 14 per cent in tips over perhaps the past two years. That’s a pretty good raise.
Further to this, as a result of the HST fiasco, I do not tip on the total bill but rather on the subtotal, before taxes. Prior to HST, for most of my life I tipped on the total bill which was not smart but most of us did the same. We should all understand that when we add a tip to our bill we do so without paying tax on the tip.
As far as I am concerned, Jones’ idea is far too costly and while some other countries have different methods for rewarding servers, very few arbitrarily add a compulsory tip portion to the individual menu item. In some countries, tipping is not customary at all. Suffice to say I will not be visiting Mr. Jones restaurant and paying a 19 per cent tip for my meal. I believe his idea is ill informed and perhaps rather dictatorial and it will be interesting to see the results down the road, if his business is still operating.