Tipping: your views

Yesterday we launched our campaign for a fairer deal on gratuities and service charges in Britain's restaurants. From waiters and waitresses, to owners and diners, your response was overwhelming. Here's a selection of what you had to say...

WAITERS AND WAITRESSES

"I have worked in lots of restaurants to fund my way through university, including national pizza chains. At one, we used to get all our tips and divide them as we liked, because management had no involvement. We even took credit-card tips straight out of the till. But then the policy changed and we got credit-card tips in our salary, minus an 8 per cent administration charge, and tax. At many pizza restaurants, waiters tell you they get credit-card tips, but they don't. They have to lie or risk dismissal. Please don't leave a tip on a card. Where I am now, the manager takes 50 per cent of tips. At least we still get free pizza, eh?" Melissa

"I worked in three of the most fashionable restaurants in London. In all three, I was paid a basic wage, topped up with service charge and the tronc system (a means of pooling and distributing tips). In two of the three, cash tips were put into 'the box' and distributed weekly.

The problem is the lack of transparency in the system. Service charge should be abolished, waiters should be paid a fair wage - and tips should go to the waiter. The tronc system is a tax dodge that benefits the restaurant. The punter believes he is 'tipping' the waiter when he's lining the pockets of the restaurant owner." Jonathan Hall

"I have an evening job where tips are shared at the end of the night. But the owner, who does the cooking, takes the same amount of tips as everyone else." David

"I worked at a restaurant in Oxford, and we had a group of 25 American couples for a wedding. They were lovely but high maintenance. They left a collective tip of 700 to be shared 60-40 with the hotel and kitchen staff, but no one got a penny." Marcus

"I work at a chain of about 20 restaurants. We are forced to pay the company 30 per cent of all tips made in an evening. However, if you have had a bad night and made no money, you still have to pay that amount. We are told that discussing this with customers is gross misconduct. No manager will tell us where the money goes. They say it is for 'staff incentives' and 'tax', and that if we don't pay it they will be able to find someone who will. Should I seek legal advice? I have worked there a few years and have paid thousands." Amy

RESTAURATEURS

"My husband and I own a bar/restaurant. All tips are passed to the waiting staff on duty and we insist that the balance at the end of each shift is split equally among all staff, including kitchen staff. We do, however, ensure that unpaid bills are deducted from the tips; it is only fair that a member of staff not performing their job, namely collecting cash from the customers, must recompense us for their failure to do their job.

"We do not deduct any administration fee from tips left electronically, although I believe that restaurant owners are legitimate in this charge because of the fees levied by the banks for electronic payment (as much as 2 per cent of transaction total)." Angela

"I own a small restaurant in Staffordshire. Since I started in 1993, I have always pooled the tips between the waiting staff, including those on credit cards. We have a tronc system in place run by a member of staff. The waiting staff are informed of this at the start of employment and told how the tronc system works. They are able to tell customers where the tips go and they are all paid at least minimum wage. If I can do this as a small independent, I do not understand why the larger chains cannot. It boosts staff morale." S Chans

"Having worked in small restaurants for 23 years and owned mine for seven years, I find that waiters usually receive tips in direct proportion to the service they give. Restaurateurs of small establishments usually value their good staff. I would never work for a big chain; too much BS and politics." Restaurateur

"It is disgusting to steal tips. I worked in a cafe in Geneva and the staff shared all tips. Our 'service included' system means you don't need to leave anything, but most people do. I never add tips to my credit-card payment as I'm not sure the staff see them. Next time, I shall ask where the tips go." Diana

CUSTOMERS

"What's needed is urgent change in the law to do away with the practice of allowing income from tips, gratuities and service charges to be considered as contributing to minimum-wage requirements. This is especially important as the UK restaurant industry is dominated by large companies. I never pay voluntary service charges unless the food is good and the waiting professional. If I don't pay, I always point out the shortcomings. When I do leave a tip, I make sure it's cash and goes straight into the waiter's hand." Pete Lynch

"Now the law has been explained to me, I'll use this approach. First, I will never pay a service charge with a credit card. Second, if a bill has a 'discretionary' service charge, I will ask for it to be removed and give the tip in cash to the waiter/waitress and check that they understand their rights. Third, if the service charge is non-discretionary and service has been poor, I will ask to speak to the manager about it, and I will not pay it." Christopher