By Mindy Kolof
Summary: Analyzes tipping practices in the United States versus Europe, including the use of tip pooling systems.
JK Consulting Quotes: “I think people want to remain in control of their tipping,” says Jason Kaplan, CEO of JK Consulting, an international restaurant-consulting firm based in New York. “I understand why the no-tipping model works in Europe, but we have a very different culture in the U.S. Customers want the opportunity to leave an amazing tip, and you’re taking that away by building in an automatic service fee. In addition, the price of food has risen exponentially, and customers may not differentiate that higher prices on the menu are due to that, and not just built-in fees.”
For servers, says Kaplan, it’s all about the incentive. “Once you automatically add on the gratuity, there’s no motivation to improve or educate. You just don’t care as much as when you have to work for it on an individual basis.”
On Tip Pooling:
“Remember in school when you’d be paired up for group projects, and there were always those one or two people who wouldn’t pull their weight, but everyone received the same grade? That’s what this is like!”
REPOSTED FROM RSF DELIVERS – READ FULL ARTICLE HERE
JK Consulting is a New York-based international restaurant & hospitality consulting firm. We specialize in restaurant & bar openings along with turnaround programs. Our expertise is in developing highly effective operational systems, management procedures, hospitality services, staff training, beverage, menu and mystery shopping programs.
