Quote Originally Posted by Blake View Post
Interesting to read about the service charge, makes me not a fan of them because it creates inconsistencies in pay among servers depending on how many overall employees there are.

I get that restaurants need revenue, need to pay their employees, and have overhead; but at the end of the day the margins they have on food/drinks should reflect all of the overhead.

The final bill should be transparent instead of leaving room for interpretation on how much "extra" we need to leave to pay the employees.

There's stimulating the economy by eating out(good) and then there's paying too much for a given service.
From what I understand that charge on the ticket is Govt. taxes and a fee the kitchen staff negotiated in to law as they are not up front in contact with customers like the servers. Most Americans seeing it will think it is like an automotic tip that we add here in the states and NOT tip the poor server who has waited on them so well. Also I NEVER tip on a credit card. In private conversations with servers I am well assured that the NEVER see that money. I give them their tip in CASH , and as Seveen said, I always put it IN THE HAND THAT FED ME.