Automatic 10 percent tip with every order? As reported, a Naschmarkt restaurant relies on the service charge. But the justification isn’t well received by industry representatives either. The reactions are violent, but the host defends himself.
The “Krone” reports about the Naschmarkt restaurant with a service charge caused quite a stir. As a reminder, because the customers are too stingy, a restaurant owner automatically adds a 10 percent tip to the bill. It only gets cheaper if the guest complains.
Employees earn their living with it
If you’re not careful and also tip, you pay double. This caused a lot of criticism from the “Krone” readers. The restaurant owner justifies himself by saying, among other things, that the employees have to live off the tips and that he “immediately thinks of eight or ten other restaurants that do the same”.
Approach not very happy and also “sloppy”
Even though it is marked on the map, this is not common in Austria. And the industry is anything but enthusiastic.
Erwin Scheiflinger, restaurateur and deputy gastronomy chairman at the Vienna Chamber of Commerce: “I am anything but happy about it. We are not an airline where you have to pay extra for every single service.”
In this case, the restaurant’s approach was also extremely “sloppy”. Tourists in particular often paid by card and then the reader could even indicate a possible tip in the relevant national language.
“Stickers often stick cheaper”
The gastro-professional is also critical of other packages: “In Austria we have inclusive prices. With us, all costs must be included in the price calculation. Yet it is often cheaper to stick a sticker somewhere than to reprint a menu. These kinds of actions make our industry bad.”
Source: Krone
I am Wallace Jones, an experienced journalist. I specialize in writing for the world section of Today Times Live. With over a decade of experience, I have developed an eye for detail when it comes to reporting on local and global stories. My passion lies in uncovering the truth through my investigative skills and creating thought-provoking content that resonates with readers worldwide.
