How did that work out for you just out of curiosity
we break down the bill and pay minus the 10% additional charge. We should be getting 10% off for dining in a group!
I usually tip 10%, but calculate the 10% on the price of the meal less the price of the wine. There's a big mark-up on wine, so I don't see why I should pay a tip / service charge on top of that. Am I just being mean?
I know where you are coming from although having done my waitering stint years ago you were always delighted if the drinks were adding up.
In theory the restaurant shouldn't be concerned if you ask to decide your own tip but of course they are taking some of it from the waiting staff.
A group of of six is harder to deal with so does deserve a bigger tip than a smaller party (from experience)
I can see where you're coming from as well, but it's not 'years ago' now and we do have one of the highest minimum wages in the world.I know where you are coming from although having done my waitering stint years ago you were always delighted if the drinks were adding up.
whats the difference between 6 at one table and 3 couples ?? same amount of people.
No. Less effort if anything. Certainly not worthy of a premium.I haven't had experience in the restaurant trade but surely 6 people needing to be served their starters/mains/deserts at roughly the same time would constitute more management and effort (in the kitchen and on serving) than 3 separate couples.
No. Less effort if anything. Certainly not worthy of a premium.
I would agree with Sylvester on this - if you have 6 people with up to 6 different meal choices, it's far more difficult to get all of those out at the same time than a table where there are just 2 different choices.
That being said, I don't agree with automatic service charges, no matter how many are seated at the table.
But 3 couples are 6 people who might all want different menu choices and are at different tables so more walking ???
I haven't had experience in the restaurant trade but surely 6 people needing to be served their starters/mains/deserts at roughly the same time would constitute more management and effort (in the kitchen and on serving) than 3 separate couples.
But 3 couples are 6 people who might all want different menu choices and are at different tables so more walking ???
Yes. more walking (but careful talking about that or they'll be charging for wear and tear on the restaurant floor next!) My point is that co-ordinating 6 meals and getting them all to 1 table at the same time takes a little more work in the kitchen than organising meals for 3 seperate tables, where there is a need to get just 2 meals to arrive at the same time for each table.