This customer scrutinizes his bills closely (Image: pasukaru76)
In today’s Toronto Star, Amy Pataki reports on the latest trend sweeping Roncesvalles: credit card machines suggesting a 20 per cent tip. At least, that’s the standard at the strip’s two newest restaurants, The Ace and The Westerly. Pataki quotes Ace owner Greg Boggs explaining, “It’s not a sneaky thing, nor is it an expectation. I always tip at least 20 per cent when I go out.” Of course, the two Roncy restos aren’t the only ones that have moved to what Pataki refers to as “the Manhattan standard”—at the three locations of Mexican restaurant Milagro, suggested tips come in at 16, 20 and, ahem, 30 per cent (the last for larger parties). Long-time Dish readers will remember the furor that broke out when then-MPP David Caplan (who happens to be the brother of Zane Caplansky) proposed a bill than would ban automatic gratuities on large parties (that effort died on the order paper). We wonder how Torontonians will react to this new nudge northward. Read the entire story [Toronto Star] »
that stock photo is hilarious. well chosen, TL.
January 16, 2012 at 11:19 am | by laurieI do not mind leaving a bigger tip if I feel that the service was exemplary, i.e. courteous, knowledgeable, genuine and efficient. Sadly, you only get one of these or nothing, plus THE attitude in most restaurants these days.
The problem is most servers rarely look at their job with pride and dedication, but merely as temporary stint.
January 16, 2012 at 11:27 am | by LovetocookanywhereFrom The Star: ” ‘We feel we are providing great service. Waiters don’t get paid too much,’ said Tom Earl, co-owner of The Westerly.”
Maybe they should pay their staff more, instead of expecting the diner to make up for it.
January 16, 2012 at 11:42 am | by Kellytip before or after tax?
January 16, 2012 at 11:48 am | by samThis is insulting as a restaurant patron. The number of restaurants in Toronto where a 20% gratuity is earned and warranted is exceptionally small. Toronto is no where near the quality of service (on average) that one receives when dining in NYC – that is the gold standard. It’s not our problem that wait staff are underpaid
January 16, 2012 at 12:23 pm | by MCIf restaurants feel that servers deserve more money, then they should increase their wages instead of putting the onus on the customer. Tip ratios should be dependent on the quality of service, and it is an insulting imposition to impose such a levy upon them. And I’m sorry but it has to be said- few restaurants in Toronto provide Manhattan calibre service.
January 16, 2012 at 12:36 pm | by the truthOutrageous madness!! MC —-> you are right. In NY, service is either super great or bad, no in between and I tip sometimes even 30% in NY. Here in TO… rarely tip past 18% and thats a stretch. Why does wait staff feel or the cheap restaurants who charge a lot and dont pay their staff enough expect ME to make up for their low wages?! I tip for service provided, and ATTITUDE not cause I have to or its the law!
January 16, 2012 at 12:38 pm | by TodIf a restaurant pays a server more the food costs go up. In most restaurants the server pays out of his/her pocket 3.5-4.5% of the total they sold that shift REGARDLESS of what they made. That money goes to the bussers cooks and hosts. Its an incentive to work. As is a serve rmakes about $8 an hr.
January 16, 2012 at 12:41 pm | by JigglyAlot of diners look for flaws so that they don’t have to tip properly. Alot also max out at 10%. Its rough. Also try serving a party with a $1000 bill that happens to leave 10%, you’ve now made $60 and chances are the next table will feel some of that. It’s true but happens. Unless you’ve done it and put up with the crazy requests, eccentric, overly demanding and often rude guests don’t get down on wait staff
This is a horrible way for restaurant managers to subsidize employee pay. If your restaurant is ‘higher-end’ you should pay the employees more and charge more for your dishes rather than adding a ‘service tax’ on top of your prices to help compensate your employees.
A tip is something freely given for good service, a mandatory or strongly suggested tip is just a service fee that you don’t want to add into your prices. I don’t know about anyone else, but it already can cost upwards of $50 a person to eat out, adding another 20% onto that is enough to make me stay home and cook.
January 16, 2012 at 12:42 pm | by GDJust take a look at the twitter comments “they are lucky if they get 10% from me” …
January 16, 2012 at 12:44 pm | by JigglyJiggily, there are plenty of working citizens out there who work backbreaking hours with similar wages, many without even the benefit of overtime pay, let alone gratuities. If you have issues with working conditions then take it up with the CRA or don’t work in the service industry period. It’s ridiculous and presumptuous for customers to be expected to pick up the slack that an industry should provide for their employees.
Tips are called gratuities for a reason. I tip between 5 and 20 percent depending on the service, and I suspect most patrons operate under similar principles as opposed to “look for reasons not to tip”. For an establishment to impose 20 percent is preposterous.
January 16, 2012 at 12:54 pm | by the truthPS I HAVE worked in the service industry, and I’ve also worked other jobs where I earned a lot less!
January 16, 2012 at 12:58 pm | by the truthPS the article is about recommended tip percentage at restaurants that deliver excellent service – hardly an imposition. PS.
January 16, 2012 at 1:28 pm | by JacobWhy are we using Roncy as the basis for all restaurant tipping?…. that neighbourhood is full of arrogant asses who think they’re better than anyone else…tip what you want people
January 16, 2012 at 1:57 pm | by doraIf you feel your employees deserve more, pay them more! I refuse to tip more than 15%
January 16, 2012 at 3:31 pm | by Jeff