These are not errors. The restaurants are professionals and the calculations are deliberate. I see this as more of an issue of integrity than how much you should be tipping in the first place. Remember, a waitress does not make much, is usually part time and has a hard time making ends meet. If you want some interesting reading on the "error" process try an old book "Pulling Your Own Strings"

A quick google search will show that this has been observed by others around the country. While I am not familiar with the programming of Point of Sale systems, it is not hard to imagine that the restaurants have control over the calculations. I have experienced this sort of thing in the past. At one establishment (not around here) which included a mandatory 18% tip, I noticed the included tip was 30%, not 18%. This was quickly corrected but certainly suggests that the restaurants do have control of these sorts of calculations.

In Florida, there would be an advantage to "inflating" the suggested tip amount as the restaurants must pay additional money to the service staff if their hourly wage plus tips doesn't equal the minimum wage.

Here's a better example: caculate the gratituity on the service.

Opening and pouring a bottle of 1982 Petrus at $5,000 with two wine glasses.
Opening and pouring a bottle of last weeks Sutter Home White Zinfandel at $22.00 with two wine glasses.

Apparently it is ok for some individuals in this thread to suggest amounts. :loco:

:BigApplause::BigApplause::BigApplause:

[QUOTE=bilcon;1500422]Yeah, we don't want those servers making a lot of money. They make sooo much an hour. What $3.00 and they hardly have to put up with the Bull.... from a lot of senior residents.

I believe the tipped minimum wage in Florida is something over $5 an hour. Other places it's a little over $2. Does that mean we should tip more in Georgia, or less here?
The entire idea of basing your tip on the cost of the meal is irrational. Maybe it should be based on how long you stay in the restaurant. Or how many times the server visits your table.
And of course you should probably ask the server what their hourly wage is so that you can take that into account. What if the place is really busy and the manager waits on you? They probably make way more than a server - should you even leave a tip?

To the OP, if the restaurant is a chain restaurant--the #'s IMHO were engineered by corp mgt, please disclose the name of the establishment, your polite waiting for things to change will not change a thing- its a new way to scam customers

I went to Evans Prairie tonight with a singles group for happy hour/dinner. The restaurant had agreed to provide separate checks for the 40 attendees. However, when the checks arrived, they had included a 20 percent gratuity to each check amount. In my opinion, this is worse than just suggesting a gratuity amount. I hope that customers will not accept this kind of practice. A gratuity should be a voluntary gift and totally up to the customer to give or not to give. If the gratuity is mandatory, what incentive does the server have to provide good service?

It's not an uncommon practice for restaurants to add a gratuity on the bills for a large group. And I really don't blame them. It's a lot of work to serve a large group all at once, not only for the servers, but the chefs.

:agree:


In fact, a lot of menus will state that there will be an 18%-20% gratuity added for groups of (usually 6, but varies)...or more.


Totally understandable to me, but I don't recall it happening after getting lunch with my golf groups that are sometimes up to 20...so go figure. :shrug:

Yep, I'm waiting for 100%, plus extra charge when they take my credit card in the back room charge up so stuff for them. And it will happen sooner or later with all the little skimmers lurking

I am aware of some restaurants adding a gratuity to a bill when a large group is charged for multiple meals on a single bill. But, in this case, each person placed a separate order with a server and received their own individual bill with a 20 percent gratuity added to it. The idea to charge an automatic gratuity removes all descretion from the customer. In my opinion, any tipping should be voluntary and based on the quality of the service received.

Why should it matter if billed separately? It's still a large group that requires extra help & more work done at one time in the kitchen.

I could agree if the restaurant wanted to add an extra mandatory service charge for large groups. But, it is wrong to call it a gratuity. By definition, a gratuity is voluntary.

Really? That's actually a problem?