Service charges; resort fees; "surcharge" add-ons: A new state law requiring price transparency is set to take effect in July. Until now, no one knew how it would apply to restaurants.
Need this nationwide. I hate having fees added on to the price of what I’m ordering.
If I go to a restaurant I expect them to take my order, bring me the food and when I’m done bring me the check. That’s it.
I’ve been to a Michelin Star restaurant where a pair of waiters were constantly hovering over your table to clean it and refill drinks and offer provide conversation.
The chef comes by and makes a presentation of every dish (the bananas foster was practically a magic act, the way they assembled the meal and then light it on fire). The staff practically wingman for you, if you’ve got a date. Everyone is beautiful and charming.
But that was something like $300/person just for the table, with 20% gratuity as a fixed fee on the final bill.
There are lots of restaurants that don’t charge through the nose for the meal but offer comparable service. Charming friendly waiters who weedle your favorite food and give excellent recommendations. Staff that sing or make clever jokes or entertain small children or share a cocktail with you at the table. I know a few high end restaurants in Houston that will try to pouch waiters from one another because they’re friends with particularly wealthy regulars.
You see less of that now (at least in the states) because individual waiters are expected to cover more tables, turnover is more important than relationship building, and the quality of food has taken a real nosedive as we replace professional chefs with meals made in microwaves.
Now a tip is much more like a Coperto - a cover charge for seating - than gratuity for exceptional service.
A good waiter who earns his tip will have the skill to recognize that you want to be left alone, and will serve you quickly and efficiently and unobtrusively. Good waitstaff will quickly figure out what each patron needs in order to have an excellent dining experience, and then will deliver that.
I’ve been to a Michelin Star restaurant where a pair of waiters were constantly hovering over your table to clean it and refill drinks and offer provide conversation.
The chef comes by and makes a presentation of every dish (the bananas foster was practically a magic act, the way they assembled the meal and then light it on fire). The staff practically wingman for you, if you’ve got a date. Everyone is beautiful and charming.
But that was something like $300/person just for the table, with 20% gratuity as a fixed fee on the final bill.
There are lots of restaurants that don’t charge through the nose for the meal but offer comparable service. Charming friendly waiters who weedle your favorite food and give excellent recommendations. Staff that sing or make clever jokes or entertain small children or share a cocktail with you at the table. I know a few high end restaurants in Houston that will try to pouch waiters from one another because they’re friends with particularly wealthy regulars.
You see less of that now (at least in the states) because individual waiters are expected to cover more tables, turnover is more important than relationship building, and the quality of food has taken a real nosedive as we replace professional chefs with meals made in microwaves.
Now a tip is much more like a Coperto - a cover charge for seating - than gratuity for exceptional service.
As a mildly introverted person, this sounds like hell. I’d pay a tax to be left alone
A good waiter who earns his tip will have the skill to recognize that you want to be left alone, and will serve you quickly and efficiently and unobtrusively. Good waitstaff will quickly figure out what each patron needs in order to have an excellent dining experience, and then will deliver that.
Oh wow that sounds awful. I already don’t like when they come check on me mid-meal about wether the food is good or do I need anything.