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The UK isn't like the USA in that people in tipped jobs do get at least full minimum/living wage, so they get at least the same amount as they would in any other job. But that's not the same as saying that they don't deserve something more if they provide good service.
To be fair I never, ever tip at places like Nando's where all the staff do is plonk a plate in front of you, usually with a snarl. I do like Nando's and similar, but they are just a slightly posher KFC, not a proper restaurant with proper service.
I certainly didn't tip at Wagamama where I went last night, the service was utterly dire in just about every way including getting parts of the order wrong, which with the modern-day way of taking orders on tablets and the likes is really inexcusable.
(I know Japanese culture considers tipping insulting, but while it's nominally a Japanese restaurant it isn't really; the staff were all English/Eastern European so far as I could see )
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The UK isn't like the USA in that people in tipped jobs do get at least full minimum/living wage, so they get at least the same amount as they would in any other job. But that's not the same as saying that they don't deserve something more if they provide good service.
Good service is the base expectation. I think we should be more like the French and Swiss, where service compris is the law, and tipping, other than a small round-up if you want, is for excellent service well above par.
An example: on Sunday my partner and I went for a lovely meal in a very nice pub in MK. The service was adequate if slow. I think the fine weather brought out more diners than expected. The food was wonderful. I had a magnificent roast beef sirloin and the lamb the boss had was also excellent. It was really good.
How do I tip the chef AND make sure he/she gets it? Do I march in the kitchen waving a tenner?
An example: on Sunday my partner and I went for a lovely meal in a very nice pub in MK. The service was adequate if slow. I think the fine weather brought out more diners than expected. The food was wonderful. I had a magnificent roast beef sirloin and the lamb the boss had was also excellent. It was really good.
How do I tip the chef AND make sure he/she gets it? Do I march in the kitchen waving a tenner?
I worked in a seaside family restaurant when I was a teenager in the late 80s/early 90s, playing the piano rather than cooking or serving though. Whilst I had a tip jar on top of the piano which was all for me , the waiting staff were encouraged to pool at least some of their tips to pass to the kitchen team - the thinking being that front of house couldn't have 'earned' their tip without the food they were serving being good quality and served on clean plates etc. None of the tips went to the restaurant owner, who were also there every night working extremely hard.
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, the waiting staff were encouraged to pool at least some of their tips to pass to the kitchen team - the thinking being that front of house couldn't have 'earned' their tip without the food they were serving being good quality and served on clean plates etc. None of the tips went to the restaurant owner, who were also there every night working extremely hard.