10.28.11 12:30 PM EDT By Laura Northrup@lnorthrup
Steve has no problem with the mandatory 18% tip included in the bill for parties of eight or larger at Dave & Buster’s. He does, however, have a problem with getting charged 18% for mediocre service for a dinner party of seven, not eight. Maybe most diners are having too much fun to notice that there isn’t an invisible eighth guest at their tables.
Last night, I met with my co-workers to have dinner and say goodbye to one that was being deployed overseas. Someone chose Dave and Busters ([redacted]) for our gathering and as we were handed menus, I saw that it stated: “For your convenience, an 18% gratuity will be added to your bill for parties of 8 or more”. I have no problem with that as its a lot of work to take care of that many people, but in our case, we were only 7 so I figured, that’s no problem either. So, I was a little surprised when I got the check for my wife and I and found the 18% added in. I checked with the others at the table and they too had this added in. I was pretty pissed off but I did not want to make a scene and embarrass my friends and co-workers.
I’m not sure what the recourse should be, but I know that the waitress made $30+ and was not entitled to such a lavish tip for the mediocre service she provided.
The solution is simple enough: call or visit the restaurant during an off-peak time and ask to speak to the manager. It’s tricky, though, since making his case will depend on whether the system at Dave & Buster’s still has the tabs for their party of only seven in the system.
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As an expert in restaurant etiquette and customer service, I can understand the frustration expressed in the article regarding the mandatory 18% tip at Dave & Buster's for parties of eight or more. In this situation, the author describes a dinner party of seven people being charged the same 18% gratuity, despite falling short of the stipulated party size.
Firstly, it's crucial to acknowledge that the imposition of mandatory tips is not uncommon in the restaurant industry, especially for larger groups. Many establishments implement this policy to ensure fair compensation for servers handling larger parties who typically require more attention and effort.
Now, diving into the specifics of the situation, the author rightly points out the discrepancy in applying the 18% gratuity to a party of seven. This raises questions about the restaurant's system and its adherence to the stated policy. In my extensive experience, it's not uncommon for such policies to be automatically applied by the point-of-sale system based on the number of guests entered.
The author's suggested solution—contacting the restaurant during an off-peak time and speaking with the manager—is a prudent course of action. This approach allows for a calm and private discussion about the discrepancy and provides an opportunity for resolution. If the system does indeed have tabs for parties of seven, the manager should be able to rectify the situation by adjusting the bill accordingly.
It's essential to note that while tipping is customary and a significant part of restaurant culture, it should ideally reflect the quality of service received. In the given scenario, the author expresses dissatisfaction with the service and questions the appropriateness of the imposed 18% tip for what they deem to be mediocre service.
In conclusion, the key takeaways from this situation involve understanding restaurant tipping policies, addressing discrepancies calmly with restaurant management, and advocating for fair compensation based on the quality of service provided. This aligns with the broader principles of consumer awareness and engagement, which I have consistently advocated for in my expertise.
