When we tip at restaurants, we want to make sure that the people who put the work in are the beneficiaries. However, with the concept of tipping being so unknown and cloudy, individuals are starting to question whether or not their tips are actually going to the staff, or if they are being eaten up by the business owners. This provides a need for businesses to implement transparent and clear tip transactions so people know where their money is going.

Key Takeaways:

• Over half of British diners are unsure whether to leave a tip in restaurants in case it is not passed on to waiting staff, according a study by AA Hotel and Hospitality Services.
• A third of diners were unsure how much of a tip they should leave, while three quarters of over-55’s struggled to use a card machine to leave tips.
• The British Hospitality Association (BHA) Code of Practice advises that restaurants should make it clear how they distribute service charges and non-cash tips both in-person and online.

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http://www.bighospitality.co.uk/People/Half-of-diners-unsure-whether-tips-go-to-staff?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News