A restaurateur throws patrons out for not tipping enough. How much is enough?
Cape Town - Kalk Bay, Cape to Cuba restaurant.
IOL published a story on Sunday about a tourist from Gauteng being thrown out of a seaside restaurant.
'A patron who witnessed the incident at Cape to Cuba in Kalk Bay last Friday wrote to the Weekend Argus to explain.
“There were some people from Gauteng… they tipped the waitress 5 percent instead of the expected 10 percent. The proclaimed owner of the restaurant chased them out… like dogs... and telling them to go back to Gauteng and not return to her restaurant."
The restaurant did not respond to a request for comment.'
Twitter was buzzing yesterday evening over the story when @gussilber
went out with the tweet in the evening.
Wait-staff are among the most exploited workers in the world. It's scandalous that they have to depend so much on tips.'
I once had a waiter in China running after me, to return a tip. Our guide explained that he was not allowed to accept it'
tips are earned, not to be expected after lackluster or indifferent service. I tip polite, efficient service, friendly is a bonus'
Cape to Cuba might get a bad rep now. But I say well done to the owner! Actually looking out for their staff'
Sorry but is entirely disingenuous to say it's a restaurateur prob. If they paid 'proper wages' then food prices will increase'So what is fair?
It's a common thread that tourists find SA service to be a little slower and less 'shiny' than that of countries such as the USA.In the USA
, you simply tip for everything where there is personal service, from the taxi cab to your bikini 'waxologist'.In Australia
, it is not common to tip for every beer or burger served as the waitrons get paid well. However, if you don't tip well in an upmarket restaurant where the service was excellent, you will be frowned upon.Cafes and restaurants in Paris
and the rest of France directly include a 15 percent service charge in your check. This is required by French law as tips are assessed for taxation purposes and is called 'service compris'.
So it's different all around the world, but so is the service.
Whilst some places have trained their staff extremely well, there are still many establishments in SA that need a service kick in the cahoonas
.What do you think?