Hospitality trade where tipping scales tip in favour of managers View(s):By Mimi AlphonsusIn the three years Anthony (name changed) worked as a waiter, bartender and chef, service charge and tips consistently made up over 30% of his take-home income. Despite its importance, service charge and tips are a neglected area, unregulated and understudied. At the end of the month management divides the service charge giving the kitchen 50% and the stewards 50%. According to Jayathilaka Ranasinghe, the chief organiser for the Hotel Workers Centre at the Inter Company Employees Union, the industry takes advantage of this unique factor. Ms Goonetilleke explained that typically hotel management does not interfere in tip distribution and only strictly enforce service charge.

Source: Sunday Times June 02, 2024 04:56 UTC