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“Keep the change!” Many restaurant guests use this fee to pay their tips. By doing this you kill two birds at once: You can reward your satisfaction with the service. And no annoying coins in your wallet. At least that was the case in the past. Because after Corona, 80 percent of guests in the bar now pay with their cards, as a survey conducted by Blick on various restaurants shows.
Despite card payments: Most companies did not notice a change in tipping behavior compared to previous years (41 percent) or even noted an increase in tips per guest (17.8 percent), according to the annual survey of the industry association Gastrosuisse in 2022. So how are tips paid by card distributed in restaurants? Is support still coming from service personnel?
All employees participate
As owner Giovanni Pecoraro (51) explains to Blick, it’s easy at the Hönggerhof restaurant in Zurich. “For us, every job has the same value.” Accordingly, service workers, cooks and dishwashers would receive the same amount of tips. At the Hönggerhof, all money goes into one pot, regardless of whether guests pay their tip in cash or by card. Every Saturday evening after the service, the boss gives the employees envelopes containing proportionate tips.
Pay in cash to have cash at the register
The same sound comes from Rössli in the Albisrieden district of Zurich. Tips are also distributed to all employees there. Unlike Hönggerhof, billing is based on the evening shift each day. Chef de Service is responsible for correct distribution. If a menu costs 180 francs and guests want to tip 20 francs, they must enter it into the card reader. The cash register system also detects whether the amount paid per desk is more than the calculated consumption amount. The cash register records the difference as a tip.
However, the tip is paid in cash. It is important that two or three tables per evening pay cash. The owner at Rössli says with a wink that this is the only way to have enough money to pay tips to the employees.
In both restaurants, tips are for employees only. Bosses get nothing; This is common practice.
Source :Blick
I’m Tim David and I work as an author for 24 Instant News, covering the Market section. With a Bachelor’s Degree in Journalism, my mission is to provide accurate, timely and insightful news coverage that helps our readers stay informed about the latest trends in the market. My writing style is focused on making complex economic topics easy to understand for everyone.
