Comments on: Q&A: Should I modify my tipping in the global financial crisis? http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: Sommy http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-46478 Sommy Sat, 22 Aug 2009 07:46:07 +0000 http://www.tomatom.com/?p=1158#comment-46478 I personally think that its un-Australian to tip, you get paid well to perform a job, and our wage structure is such that people in hospitality get paid as well (sometimes more) than many people in factories or in labourer roles, especially in rural communities. In my view the best tip you can provide is word of mouth about how good (or otherwise) the service was and ensure that they have a job and income well into the future. I personally think that its un-Australian to tip, you get paid well to perform a job, and our wage structure is such that people in hospitality get paid as well (sometimes more) than many people in factories or in labourer roles, especially in rural communities.
In my view the best tip you can provide is word of mouth about how good (or otherwise) the service was and ensure that they have a job and income well into the future.

]]> By: Christie http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-45442 Christie Sun, 24 May 2009 23:37:44 +0000 http://www.tomatom.com/?p=1158#comment-45442 Yep, we tip & have been known to go up to 20% when the service goes above & beyond. On average we tip 10%. I do like feeling that we can choose to tip in Oz, rather than when you are in the states & have to tip everyone for everything, but I guess that is because I haven't grown up with that culture & I have to remind myself of the pay discrepancies. I think it if fair to tip, I don't think that waiting staff are payed that well & it is a hard job, perhaps those who are anti-tipping should do a spot of work experience at a restaurant....? I know a lot of people choose not to tip at cafes, but I think if it is your local, & you would like them to remember how you like your coffee, it might just be worth it!! Yep, we tip & have been known to go up to 20% when the service goes above & beyond. On average we tip 10%. I do like feeling that we can choose to tip in Oz, rather than when you are in the states & have to tip everyone for everything, but I guess that is because I haven’t grown up with that culture & I have to remind myself of the pay discrepancies.
I think it if fair to tip, I don’t think that waiting staff are payed that well & it is a hard job, perhaps those who are anti-tipping should do a spot of work experience at a restaurant….?

I know a lot of people choose not to tip at cafes, but I think if it is your local, & you would like them to remember how you like your coffee, it might just be worth it!!

]]> By: Thermomixer http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-45074 Thermomixer Sun, 03 May 2009 15:33:35 +0000 http://www.tomatom.com/?p=1158#comment-45074 No secrets Neil - now, how do you feel about receiving wine as a thank you? I really think that it can be "part", certainly not all of the tip. The wait staff at Tetsuya's certainly are keen to see what I take and what they may sample as part of their "tip". More often than not, a bottle or two left for them. Even here in gay Paris, the sommelier at a three star restaurant was very pleased to be able to sample the last 5-7 cl of some Grand Cru Chablis. Probably about $50 - 80 worth - so he was happy to see how it was travelling. Enjoy it Neil, you certainly deserve it !!!! Hope it has remained sound. No secrets Neil – now, how do you feel about receiving wine as a thank you? I really think that it can be “part”, certainly not all of the tip.

The wait staff at Tetsuya’s certainly are keen to see what I take and what they may sample as part of their “tip”. More often than not, a bottle or two left for them.

Even here in gay Paris, the sommelier at a three star restaurant was very pleased to be able to sample the last 5-7 cl of some Grand Cru Chablis. Probably about $50 – 80 worth – so he was happy to see how it was travelling.

Enjoy it Neil, you certainly deserve it !!!! Hope it has remained sound.

]]> By: Sunita http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-45073 Sunita Sun, 03 May 2009 14:40:52 +0000 http://www.tomatom.com/?p=1158#comment-45073 I've been told by my many hospitality friends that 'if you can't afford to tip there, then you probably can't afford to eat there'... having said that, i think tips should be earned for great service, wonderful food and a delicious experience and not left out of obligation with or without GFC...Sunita (ex waitress) I’ve been told by my many hospitality friends that ‘if you can’t afford to tip there, then you probably can’t afford to eat there’… having said that, i think tips should be earned for great service, wonderful food and a delicious experience and not left out of obligation with or without GFC…Sunita (ex waitress)

]]> By: Neil Prentice http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-45070 Neil Prentice Sun, 03 May 2009 09:58:19 +0000 http://www.tomatom.com/?p=1158#comment-45070 Thank you to my secret admirer. Neil Thank you to my secret admirer.

Neil

]]> By: Harvey http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-45039 Harvey Fri, 01 May 2009 23:19:38 +0000 http://www.tomatom.com/?p=1158#comment-45039 I agree with Ruby. The award rate (even at the base, before loading) is MUCH better than the US and the UK. Why we feel obliged to tip is beyond me. I tip if the service is exceptional. Good service, no. That is what we should expect. it is a SERVICE industry. I agree with Ruby. The award rate (even at the base, before loading) is MUCH better than the US and the UK. Why we feel obliged to tip is beyond me. I tip if the service is exceptional. Good service, no. That is what we should expect. it is a SERVICE industry.

]]> By: another outspoken female http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-44982 another outspoken female Thu, 23 Apr 2009 22:40:45 +0000 http://www.tomatom.com/?p=1158#comment-44982 I don't think waiters get paid nearly that much in NZ and having just been back there at Easter can report that the public holiday surcharge is alive and well. GST is 12.5% (I think). Tipping is not standard (to be honest "rare" is a better description) and generally opinion is that service has to be outstanding to get even a nominal tip of a couple of bucks. NZ is much more heavily in recession than Australia and I wonder if this was the cause but I heard a number of restaurants advertise they were waiving the public holiday surcharge. Am hoping that means they were cutting their profit, as a way of getting a few precious punters, rather than stiffing the staff. Having paid the surcharge many times in the past, initially its a bit annoying but then I think if its going into the waiter's pocket I don't mind. They should be paid more to work when everyone else is playing and there is an honest transparency about the surcharge. But the biggest difference between Australia and NZ dining is the quality of the waiting staff. Tips really do make a difference! I don’t think waiters get paid nearly that much in NZ and having just been back there at Easter can report that the public holiday surcharge is alive and well. GST is 12.5% (I think). Tipping is not standard (to be honest “rare” is a better description) and generally opinion is that service has to be outstanding to get even a nominal tip of a couple of bucks. NZ is much more heavily in recession than Australia and I wonder if this was the cause but I heard a number of restaurants advertise they were waiving the public holiday surcharge. Am hoping that means they were cutting their profit, as a way of getting a few precious punters, rather than stiffing the staff.

Having paid the surcharge many times in the past, initially its a bit annoying but then I think if its going into the waiter’s pocket I don’t mind. They should be paid more to work when everyone else is playing and there is an honest transparency about the surcharge.

But the biggest difference between Australia and NZ dining is the quality of the waiting staff. Tips really do make a difference!

]]> By: Neil Prentice http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-44980 Neil Prentice Thu, 23 Apr 2009 22:06:49 +0000 http://www.tomatom.com/?p=1158#comment-44980 With the proposed new award we can look forward to a return to the days when restraunts couldn't afford to open on Sundays and public holidays or be faced with 20% Sunday surcharges. Is anyone else old enough to remember Acland Street when it was quite on a Sunday? I must admit bias against the unions on this issue having been threatened, assaulted and followed home by union thugs when instuting Victoria's first workplace agreements whilst at The George many years ago. With the proposed new award we can look forward to a return to the days when restraunts couldn’t afford to open on Sundays and public holidays or be faced with 20% Sunday surcharges.
Is anyone else old enough to remember Acland Street when it was quite on a Sunday?
I must admit bias against the unions on this issue having been threatened, assaulted and followed home by union thugs when instuting Victoria’s first workplace agreements whilst at The George many years ago.

]]> By: Ed http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-44976 Ed Thu, 23 Apr 2009 12:42:57 +0000 http://www.tomatom.com/?p=1158#comment-44976 You mentioned you didn’t know heaps about awards and in the comments on this issue many different rates have been mentioned. There is a looming critical issue for the restaurant industry on this topic, and it is something I feel really strongly about, but am not as bold as Mr Prentice! Firstly, the award is approx $14-15ph Mon-Fri, day only. If nights, Saturdays, Sundays or Public Holidays are worked, keep adding around $5 per hour for each. So for an untrained, 20yo, no experience uni student working on a Sunday or public holiday, the award would say the rate is upwards of about $35+ per hour. At this sort of rate, most restaurateurs would be better off getting a job as a waiter. When workchoices/workplace agreements came in, we could take an average rate across the hours our businesses operated and submit a contract that superceded the award and it was legal to pay $18-20 across the board. With recent increases, and the ‘fairness test’ that now applies to this, the minimum average LEGAL rate for a waiter is around $23 for staff that work across a varied roster, and the government is approx 2 years behind in approving the contracts due to the paperwork involved and I still have 4-5 in the system from 2-3 years ago. This is only the case if you have workplace agreements in place. Many restaurants that I am aware of just ignore it all and pay $17-20, hope that no-one knows anything about it all and that staff don’t check their rates or dob them in to the ombudsman. The critical issue that is happening right now is the “modernisation” of the award, the various Restaurant & Catering associations across Australia (see links below) have mounted substantial campaigns to target ministers to firstly make the award easier to work with, have rates that are fair and even across the board. However the draft award is apparently pretty much opposite, it will be harder and a lot more expensive for businesses. Basically the new award that is proposed to come in for 2010 I believe will result in a crippling increase in costs for restaurants and it will not be possible for many business to afford this increase in costs. I was told whilst away in QLD that next week at the Noosa food fest there is some debate on this topic with the relevant government minister, I believe Berardos has something to do with organising this. As a restaurant operator, my tips are shared evenly among all staff including kitchen. But I have recently imposed a stocktake of all glassware that is broken which will be taken from tips in future, I hope they take more care and don’t break so many glasses. I haven’t taken it from tips and hope I don’t have to. As a restaurant patron, I tip generously for good service, at least 10%. I have many friends that don’t tip, don’t believe in it, and I have felt embarrassed at times when in a group and no-one else tips, then our group tip looks pretty miserly as it is just my contribution. My friends views is basically that you don’t tip the shop assistant or hairdresser for good service, so why the waiter? It is an interesting question, as probably the waiter earns the most. Thanks for starting the debate, it’s a hot topic, appreciate your input and sharing of it, You mentioned you didn’t know heaps about awards and in the comments on this issue many different rates have been mentioned. There is a looming critical issue for the restaurant industry on this topic, and it is something I feel really strongly about, but am not as bold as Mr Prentice!

Firstly, the award is approx $14-15ph Mon-Fri, day only. If nights, Saturdays, Sundays or Public Holidays are worked, keep adding around $5 per hour for each. So for an untrained, 20yo, no experience uni student working on a Sunday or public holiday, the award would say the rate is upwards of about $35+ per hour. At this sort of rate, most restaurateurs would be better off getting a job as a waiter.

When workchoices/workplace agreements came in, we could take an average rate across the hours our businesses operated and submit a contract that superceded the award and it was legal to pay $18-20 across the board. With recent increases, and the ‘fairness test’ that now applies to this, the minimum average LEGAL rate for a waiter is around $23 for staff that work across a varied roster, and the government is approx 2 years behind in approving the contracts due to the paperwork involved and I still have 4-5 in the system from 2-3 years ago. This is only the case if you have workplace agreements in place.

Many restaurants that I am aware of just ignore it all and pay $17-20, hope that no-one knows anything about it all and that staff don’t check their rates or dob them in to the ombudsman.

The critical issue that is happening right now is the “modernisation” of the award, the various Restaurant & Catering associations across Australia (see links below) have mounted substantial campaigns to target ministers to firstly make the award easier to work with, have rates that are fair and even across the board. However the draft award is apparently pretty much opposite, it will be harder and a lot more expensive for businesses. Basically the new award that is proposed to come in for 2010 I believe will result in a crippling increase in costs for restaurants and it will not be possible for many business to afford this increase in costs.

I was told whilst away in QLD that next week at the Noosa food fest there is some debate on this topic with the relevant government minister, I believe Berardos has something to do with organising this.

As a restaurant operator, my tips are shared evenly among all staff including kitchen. But I have recently imposed a stocktake of all glassware that is broken which will be taken from tips in future, I hope they take more care and don’t break so many glasses. I haven’t taken it from tips and hope I don’t have to.

As a restaurant patron, I tip generously for good service, at least 10%. I have many friends that don’t tip, don’t believe in it, and I have felt embarrassed at times when in a group and no-one else tips, then our group tip looks pretty miserly as it is just my contribution.

My friends views is basically that you don’t tip the shop assistant or hairdresser for good service, so why the waiter? It is an interesting question, as probably the waiter earns the most.

Thanks for starting the debate, it’s a hot topic, appreciate your input and sharing of it,

]]> By: Neil Prentice http://www.tomatom.com/2009/04/qa-should-i-modify-my-tipping-in-the-global-financial-crisis/comment-page-1/#comment-44975 Neil Prentice Thu, 23 Apr 2009 12:02:41 +0000 http://www.tomatom.com/?p=1158#comment-44975 Beige. Neil Beige.

Neil

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