Firstly, it’s important to understand the difference between ‘serving’ and ‘service’. Most restaurants just about manage to serve their guests in SA but the level of service is generally poor compared to other countries. While training is the issue here it should be remembered that tipping is a reward for good service. Those responsible for guest satisfaction are those that provide great service to their guests. Many restaurants that created incredible food have failed because of a front of house team that weren’t good at their job. They are as important as back of house as part of the team but essential for a successful business so should be rewarded as such. Tips are a direct way for guests to show their appreciation.

It is important to make the distinction between hospitality professionals and casual employees. You cited an example of all-inclusive pricing in an expensive fine dining restaurant that, on the face of things, was working. Job applications were up but at what price? Anyone can call themselves a waiter if you’ve ever handed a plate of food to someone and been paid for it, that doesn’t make one a professional. Surely, the dross looking for the highest salaries will apply, not necessarily professionals nor those able to offer the best service. Which brings me to the next point: What kind of cook will give up their vocation to become a waiter just for money? Will they be a professional or will they merely be able to serve adequately for moderate reward? I would suspect this plays a part in the crux of the debate, if service was worth it, no one would complain about tipping!

My last point is that of wages and business models. If a restaurant has a good chef I would suggest he’s paid well. If a kitchen porter is fantastic then pay him well. Menus should be priced to reflect the wage bill of those team members that are unable to influence the guest experience rather than trying to squeeze everyone’s wages into a percentage of the restaurant’s revenue. Inevitably, those further down the pecking order will lose out. Waiters still have the opportunity to influence their income and a reputation for good tips will attract the best waiters. The reputation of the restaurant will follow suit.

Finally, a response to an earlier comment about drinks. There isn’t any other business that is expected to sell a product free from a reasonable profit, why should restaurants not make money from drinks? And, if you feel it’s unfair to tip on them, remember this; the restaurant has to purchase the drinks (a cash investment that can last many years in the case of wine), they serve them in polished glasses, sometimes with ice, by a low paid waiter at a cost to the business. If you’re lucky, it will be by a sommelier with many years of training that they’ve paid for from their own pocket. If you don’t feel you should tip them why don’t you take your own drinks, glasses, ice etc. pour your own drinks and have a lovely time knowing you won’t have to pay a tip for the privilege of being served…. or you could just stay at home!

Sho, that is a harsh system! Thanks for sharing your insight, Ashleigh!

However , It is acceptable to add a percentage to the bill so ALL the staff can enjoy the benefit of Tips ( not just the waiter)

Drinks in almost every restaurant have huge mark-ups and therefore should not be part of this tip percentage.

If this was administered fairly and the waiter was INCREDIBLE I would still single them out for a bonus