Restaurant staff set to keep all their tips

Hospitality staff set to keep all their tips under rule change


Restaurant, café and pub bosses are set to be banned from keeping tips left for staff by customers in Britain.


Hospitality staff to keep tips in UK

The government plans to make it illegal for hospitality firms to withhold tips from workers, who often rely on them to top up their income.

Labour Markets Minister Paul Scully said the plans would “ensure tips will go to those who worked for it”.

If an employer breaks the new rules they can be taken to an employment tribunal.

hospitality’s recruitment crisis

In that instance, bosses may be forced to compensate workers or face fines.

In a statement, the Department for Business said that the new legislation would help about two million people working in the hospitality industry because of abuses.

A well-prepared staff is key to your restaurant's reopening

It is expected to come into force within the next year.

But it comes some time after the practice was reported to have taken place at High Street chains such as Pizza Express, Cote Brasserie and Bill’s.

In 2015, the restaurants were accused of keeping tips or charging 10% “administrative costs” on processing the service charge payments if they were made by debit or credit card.

[Article from the BBC News]

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Can hospitality’s recruitment crisis ever be fixed?

Can hospitality’s recruitment crisis ever be fixed?


Hospitality staffing crisis post covid

Brexit and Covid have exacerbated a problem that has been building for years. But some restaurants are trying to attract and keep staff by changing the culture of the industry

hospitality’s recruitment crisis

When Danny first entered professional kitchens he did so as a star-struck fanboy. He had devoured Marco Pierre White’s White Heat (“such a romantic book”) and Anthony Bourdain’s Kitchen Confidential.

“I really bought into the glory of it. There’s a Bourdain line about the poetry of the way chefs moved at the grill. He was addicted to that. I loved it as well. I adored the cut and thrust of the kitchen. All I wanted was to be a really good jobbing chef.”

[Article from the guardian.com]

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