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Reply to "I still don't understand what you do when a restaurant tacks on a 20% service fee"
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[quote=Anonymous][quote=Anonymous]I actually just asked a manager of a well known DC establishment this very question and he responded: “Service charges don’t always go to servers. They’re distributed at the discretion of the establishment. Gratuities always go to servers. I hate service charges, they’re opaque and confusing.”[/quote] You are wrong on the facts and just making it up with that quote. Was that an interview with that formal declartion? lol. I am a former server. Six years in grad and undergrad. Firstly the base pay of servers has risen 50% just the past few months. From $5.35 to $6.00 and now to $8.00.The service charges are not really "only at discretion of establishment." They are paying them to servers to bring up the pay The establishments[b] were always required t[/b]o make sure either with base pay alone, or with base pay plus tips, or with base pay plus tips plus supplement from restaurant, that servers made the same total income as normal minimum wage We are now, by the new law, moving to a [b]"no tip"[/b] system in DC where, like for example Europe, you leave no tip, or something like a dollar on a $100 dinner if the service was good. Right now, if there is no service charge and you normally left 20% you should now be leaving 11%. And if there is a service charge you should deduct the entire amount from your putative 20% tip. In other words on a $100 before tax tab, if there is a 10% service charge you should be leaving a 10% tip which is a net 20% tip. In a couple of years when this the full minimum wage phases [b]in you should be paying no tips or a small 1% or so gratuity[/b] [/quote]
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