Restaurant 3% surcharges for inflation, and health care, is a BIG Pet Peeve for Me

[ScoopKona]

It just hit me--TUG is where cheap people come to gripe about everything.
Nothing much informative here any more.
Just complaints about the cost of everything.....

Having worked many years in the restaurant industry, I've seen it all.

I am willing to bet that for the lion's share of these restaurant stories, if I were to have a chat with the server, it would sound completely different. Yes, there are scatterbrained, unprofessional servers. But they typically wash out fast because they don't make any money. Most of the time, the problem comes from the guest having unrealistic expectations and an utter lack of awareness about costs.

We notice EVERYTHING from the pass line. Usually, we can tell when guests are going to be difficult just by their demeanor when walking in. They put on their "we're going to have a lousy time" face so that they feel justified bitching about prices.

 

[Ken555]

I am OK with a mandatory tip, because I have yet to go to a restaurant with bad service/server. Walt Disney World (and I assume other theme park) restaurants have a mandatory 18% tip, mainly because guests from other countries don't know about adding a gratuity. Other restaurants I go to usually have a "suggested tip" which show you the certain % to add in. In terms of mandatory tip for 5+ groups, every restaurant I go to says it, so it should be assumed.

TS

I recently had the chance to visit Orlando and the Disney parks, and I wanted to share my thoughts on the tipping policy at the restaurants. I understand that there’s a mandatory 18% tip, which may be in place to help guests from other countries who might not be familiar with the tipping culture.

However, during our visit, I found that the service wasn’t quite up to par. There were a couple of instances where the wrong dish was brought out—like fish instead of chicken—and it took a little while to get the right items or even refills for our water. It was a bit disappointing, especially since we were dining at one of the pricier restaurants. One of the supervisors did notice and stepped in to help, which was really appreciated!

I’m starting to think that the mandatory tip might serve another purpose as well. It could also help ensure that servers are supported, even if some visitors may not realize they should leave a tip otherwise!

 

[Roger830]

It just hit me--TUG is where cheap people come to gripe about everything.
Nothing much informative here any more.

It reminds me of a ski club that I belonged to many years ago that was always looking for discounts.

If they went on a bus trip, they would try to get a group discount at a beer-liquor store. They claimed that they didn't drink much. Only when they were alone or with somebody.

 

[Elan]

I'm ok with overall higher prices if it means paying employees a fair wage and benefits while also keeping the doors open. What baffles me is that any business would openly claim any added cost/charge as a discrete surcharge. IMO, human psychology is such that consumers would rather see overall higher menu prices than be nickel and dimed by itemized surcharges. Maybe that's just me.
Honestly, I'd just as soon pay $19-20 for a hamburger v $16, and forego tipping altogether. If I don't want to pay the $20, I can stay home. Eating out is a luxury, after all.

 

[WorldT]

so on a $100 bill it is $3 or $6 on a $200 bill?
Let's start with Montauk---rents are high, cost of living is high, wages are higher to attract employees.
The season is short, with only a few months of skiers and summer.

It just hit me--TUG is where cheap people come to gripe about everything.
Nothing much informative here any more.
Just complaints about the cost of everything.....

I believe the issue here is the undisclosed mandatory tips or fee/surcharges. If the fees are added at the beginning or displayed on the menu, you have the freedom to sit down and eat and pay it. If you don't like it, leave.
However, if it is not displayed and you only get to see it when you get your bill, that is a problem.
Ideally, if anything is mandatory and applies to everyone, I would rather the establishment just add it to the price on the menu.

 

[ScoopKona]

Ideally, if anything is mandatory and applies to everyone, I would rather the establishment just add it to the price on the menu.

Every US restaurant which has tried this sees an immediate drop in reservations as 𝚌̶𝚑̶𝚎̶𝚊̶𝚙̶𝚜̶𝚔̶𝚊̶𝚝̶𝚎̶𝚜̶ budget-conscious guests eat elsewhere. Like resort fees, bag fees, parking fees and similar, every business would have to make the change simultaneously.

Most people (and I mean the vast majority) prefer an $80 meal with a 25% tip to a $100 meal -- even though both cost $100. It's the same with resort fees, bag fees and similar. Charge the bottom-line price and watch people go to the competition.

 

[Carolinian]

The restaurants in my area just raise prices to cope with inflation, not add on these nickel and dime fees. That is the proper approach, and unquestionably they have to do it to stay in business. When I was in high school, you could get a hamburger, fries, and a large drink at any fast food restaurant for 45 cents. There is no single item on the menu any more anywhere close to 45 cents.

 

[Elan]

Every US restaurant which has tried this sees an immediate drop in reservations as 𝚌̶𝚑̶𝚎̶𝚊̶𝚙̶𝚜̶𝚔̶𝚊̶𝚝̶𝚎̶𝚜̶ budget-conscious guests eat elsewhere. Like resort fees, bag fees, parking fees and similar, every business would have to make the change simultaneously.

Most people (and I mean the vast majority) prefer an $80 meal with a 25% tip to a $100 meal -- even though both cost $100. It's the same with resort fees, bag fees and similar. Charge the bottom-line price and watch people go to the competition.

Not necessarily disagreeing, but don't most folks mostly know what they're getting and roughly paying before they eat out? I don't get online and comparison shop my meals out before leaving the house. I kind of know quality and prices of my options before I go, weigh that with what sounds good at the time, and then make my decision. If I go to my favorite brew pub and prices are 10% higher, I might note that, but I'm not getting up and going elsewhere. And +/- 10% on a $100-200 meal isn't make or break, regardless.

 

[ScoopKona]

Not necessarily disagreeing, but don't most folks mostly know what they're getting and roughly paying before they eat out? I don't get online and comparison shop my meals out before leaving the house. I kind of know quality and prices of my options before I go, weigh that with what sounds good at the time, and then make my decision. If I go to my favorite brew pub and prices are 10% higher, I might note that, but I'm not getting up and going elsewhere. And +/- 10% on a $100-200 meal isn't make or break, regardless.

I worked in restaurants entirely too long. I really should have stuck with brewing beer. But my last brewing job went "poof" without many options.

I'm not kidding when I've said I've seen it all.

And one thing I saw CONSTANTLY is "the guest who comes in with the 'Big Mad' face, has a miserable time for the entire meal, complains about absolutely everything, and then tries to get money knocked off the bill."

Totally the wrong strategy. If they came in as the "life of the party," was nice to staff AND very knowledgeable about food in general, they'd get some freebies. Maybe not discounts. But some extras tacked on. But it requires being really nice and knowing a great deal about food. Most people try the "be really miserable and see if that does anything" approach. (Hint: We laugh at those people from the pass line. They're pathetic.)

Here's how to order food at a fine-dining restaurant like a pro.

1) Find out who the executive chef is. The famous celebrity chef is never in the kitchen (unless it's Hubert Keller, who is an amazing human being). Learn about that exec chef. What is he or she known for? They all have a history. Nobody becomes exec without being in the business a long time.
2) Ask if that chef is expediting tonight. (He or she almost certainly is. If not, oh well. The server now knows you aren't the average schlub.)
3) Order the following, verbatim: "My [partner] and I have no food allergies or aversions. We'd like two appetizers, two entrees, a dessert to share. Chef's choice. Surprise us. Ask the somme to recommend a bottle of something nice in the [name your general budget] range."

Not once in a lifetime of ordering this way have we received the most expensive stuff on the menu. Not once. (But it is always a risk. Someday, I'm sure it will happen. I'm rolling the dice every time I do this.)

Often, the exec will make something off menu -- a dish from his or her childhood and similar. Sometimes, we'll get a "tour of the restaurant" small portions of several items. A few times, they sent a few bites of their entire menu. And charged us for two apps, two entrees and a dessert. (The last time this happened was at a Japanese restaurant in Las Vegas which was closing down the following week. We tipped a few hundred on a $100 check. That's how much food they sent. We were there for HOURS.)

Naturally, don't order like this at Wendy's. Or Crapplebee's. This is for great restaurants only. And it's only for people who aren't timid about food. Because there could be steak tartare, seared foie, and octopus involved (picking three things squeamish people never order). It's also not for people who are allergic to everything except water. Guests can't order like this and then ask for a hundred modifications. "But no gluten, onions, garlic, seed-oil, salt, shellfish or pork."

Worst case scenario, the chef thinks you're better than average guests and sends whatever looked best when today's food delivery was checked in. Best case scenario, chef is in a good mood and says, "Let's show these people what we can do. Showtime!"