July 2010 - "Why should we give good money for bad service?"
Television presenter and queen of clean, AGGIE MACKENZIE thinks that, when it comes to tipping in restaurants, the whole issue is in need of a good clean-up. She explains why a tip should be earned, not expected.
We were shown to
our table and decided to order a cocktail while we settled down to
look at the menu. Ah, the anticipation of good food and drink on a
welcome night out- there's nothing quite like it. The selection
of food looked great, although a tad overpriced - the average main
course was £20. Still, the restaurant had been highly
recommended, and we were expecting a real treat.
Our starters, main course and wine were ordered... but still no cocktails appeared. My husband, Matthew, interrupted a passing waiter to enquire about our missing drinks. Five minutes later, cocktails landed on the table at the same time as our starters, and the waiter began to pour the wine. Something not quite right here! We called over the maître d', who removed the plates and told us he would return with the food and wine, when we had finished our aperitifs.
There were a couple of other annoying hitches with our meal that evening, so when the hefty bill arrived, with a 12.5 per cent service charge on top, I couldn't help myself collaring the head waiter to say that I wanted him to resubmit the bill minus the service charge. I left that restaurant about £160 lighter, agitated and grumpy.
To read more of this article turn to page 30 of your July issue or please join
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