To tip or not to tip? That is the question a Sydney restaurant has found itself asking following backlash.
A restaurant at Sydney’s Circular Quay has sparked outrage online after a customer took to social media, having been charged for a tip without their consent.
This has led to the time-old debate of whether eateries in this part of the world are adapting more like their American counterparts. Tipping in the United States for restaurants usually sits around the 15 to 20 percent mark for what is considered a standard tip. For restaurants with excellent service, a tip of 20 to 25 percent is appreciated.
In some cases, just like this instance in Sydney, a gratuity tip was added to the bill automatically.
For this outraged diner, the bill came to AUD 221 before being charged a 7 percent service charge of AUD 15.47. The customer said online that this was the second time that a gratuity tip like this had been charged to their bill at a fine dining restaurant in Sydney.
Many online commentators also voiced their opinion on the saga. One common point was the size of the tip printed on the customer's receipt.
“A 7 percent gratuity has been added to the bill to thank our team,” the receipt said.
The customer questioned in their post whether or not the gratuity would actually be shared with the staff who went above and beyond.
The restaurant, Lana, responded to the post, adding that the tip is optional for customers and that it is communicated to customers at multiple stages of the booking process, such as on the restaurant’s website, in the booking widget, in the confirmation email, written on the menus and verbalised again when the bill is presented.
Lana said in a statement that this surcharge is not mandatory and can be removed at any point , no questions asked or judgment given, should a guest request it.
In New Zealand, tipping is not legally mandated and is generally not an expectation. However, encouraging tipping as a voluntary show of gratitude will allow customers to have the option to reward a job well done, and to acknowledge exceptional service when they see it and if their budget allows.
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