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水曜日、2008年7月16日
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調査 マーティンHickman、サイモンUsborneおよびアンドリューGrice | 英本国のレストランは何百万の顧客ののポンドを離れて」先端独立者によって利益を、調査後押しするために見つけたクリーム状になっている。

 

Strada、PizzaExpressおよびCarluccioを含む主要な会社によって一連の法的遠征が切れのダイナーが先端で低支払済のスタッフのために去る年£4bnに取るのに使用されている。

今日、独立者は先端を残すと彼らのお金がどこに行っているか国231,845のウエーターおよびウェートレスの処置を-改善し、顧客が知っていることを保障するためにキャンペーンを進水させる。

ほとんどのレストランの顧客はスタッフがよいサービスのための報酬として先端か手数料を受け取ることを信じる。 しかし私達の調査はダイナーによって残っている基本賃金を支払うのに先端が規則的に使用されているかまたは費用に会いなさいことを発見した。

練習の間、見つけられる独立者:

彼らの従業員のバランスを」支払わせる最低賃金および使用顧客が」ひっくり返るより*Carluccio、Caféの弁柄、Chez Gerard、StradaおよびCaféはUnoすべてスタッフにより少なく支払う;

*PizzaExpressはクレジットカードの先端の8%切口を残取る;

アジアレストランの*Oneの鎖、ジョージタウンは、先端の100%取る;

ロンドンの1軒の飲食店の*Staffは基本賃金を全然受け取らない。

昨晩、独立者のキャンペーンはすべての党からのMPsの裏付けに勝ち、労働組合は結合する。

彼が貿易および企業の秘書だったとときに国民の最低賃金をもたらしたスティーブンByersは、言った: 公平さを保障するために「行為は今必要とされる従ってよいよサービスのための先端をいつ残すか顧客は、それ行き、ではない雇用者またはレストラン所有者のための余分金額知っている個々の心配したのに。

「システムの拔け穴は不謹慎なレストラン所有者によって開発されている。 私達は拔け穴を閉めなければならない従って勤勉なスタッフはそれらが彼らの顧客によってが」。ほしい報酬を得る

そこに認められたビジネスのピーターのラフ、保守的な議長および企業の選り抜き委員会は厚遇のセクターの労働者の「開発」だった。 「だれも最低賃金よりより少し支払済べきではない何でも。 それらは法的賃金を得るために慈善によって決まらなければならないべきであると」彼は言った。

サラTeatherの自由民主党員の」加えられるビジネスおよび企業の女性スポークスマン: “It’s great that The Independent is highlighting such an important issue and I wholeheartedly back the campaign.”

In 2006, Britons spend £37.6bn spent on food and drink in restaurants, according to the British Hospitality Association. At 12 per cent, tips for waiting staff should approach £4.7bn a year.

But restaurants are using several loopholes to take a portion of the money. The practices are believed to have intensified with the rise of electronic payments and the introduction of the chip and pin system in 2006. Among the most popular is the exploitation of a loophole in minimum wage legislation. Restaurants have won the right to pay staff below the minimum wage of £5.52 per hour for workers aged 22 years and older. Staff are paid as little as £3 or £4, with the remainder topped up by tips.

In a few cases, such as at Tuttons restaurant in Covent Garden, the staff receive no “pay” at all: their wages are derived entirely from tips left by diners.

Other waiters are forced to pay restaurant chains hundreds of millions of pounds in sales fees for “administering” tips. Other establishments make deductions as a result of breakages or customers leaving without paying.

One waitress at a London restaurant complained: “Some of us work two jobs and you could be on your feet maybe 80 hours a week with no weekends. If you’re earning £5 an hour and tips go to management, there isn’t the incentive to give customers the best service.”

The Independent looked at the practices of 12 chains that operate 1,300 of Britain’s 26,600 restaurants and turn over almost £1bn a year. They include some of the biggest names in the business.

Britain’s second biggest chain the Tragus Group, which runs Strada, Bella Italia, the French bistro chain Café Rouge and the Belgian beer and frites chain Belgo, also dips into tips to reach the minimum wage. Paramount Restaurants also employs the practice at its Café Uno and Chez Gerrard brands.

At the Nobu Japanese restaurant in London, waiters claim they saw nothing of a £150 service charge on a £1,000 bill and an extra tip of £100.

Gondola Holdings, Britain’s largest casual dining giant with annual sales of £228m, deducts an 8 per cent administration charge from tips to staff at PizzaExpress. A waiter at PizzaExpress, Nabil Guirguis, was allegedly dismissed for talking to the media about the practice, which the private equity company insists is fair. The British Hospitality Association, which represents restaurants, denied that its members were mean – and blamed the Inland Revenue for failing to provide a clear lead. Its deputy chief executive, Martin Couchman, said that there were “legitimate” costs involved in distributing service charges and credit card tips.

“It’s perfectly legal to top up to the minimum wage,” he said.

“Evidence from recent controversy is that, overall, people are earning more than the minimum wage. It’s legal and its one of the things that arose from the Inland Revenue interpretation, which was very confused for a long period.”

Restaurateurs also maintain that their use of tips to top up, or replace, their wages incentivises staff. “Our waiters get a salary depending on how good or bad they are,” said Kumar Muthalagappan, the founder and owner of Pearl Hotels and Restaurants Group.

Unite, however, believes that staff should receive all their tips. Len McCluskey, Unite assistant general secretary, argued that low paid workers deserved a better deal on tips. “The Government must take action so that everyone can tip with confidence,” he said. “Customers want to know their tips are going to the hard-working staff who serve them.”

The Independent is urging restaurants to run an equitable and transparent policy on disbursements to staff – and to disclose that policy on menus.

We are also calling on the Government to end the minimum wage loophole, ensuring that staff are automatically paid the minimum wage in full.

Three simple steps for just deserts

Today, The Independent sets out three simple guidelines for fair treatment of waiting staff, asking that the Government introduces legislation to end the widespread unfair tipping practices adopted by many of Britain’s restaurants:

1) All restaurants should operate a fair, clear and transparent policy for distributing service charges and gratuities to its staff.

2) All restaurants should display their policy on service charges and gratuities clearly on all of the menus.

3) All waiting staff should be guaranteed a basic salary of at least the minimum wage, excluding gratuities.

See More:UK News 

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This entry was posted on Wednesday, July 16th, 2008 at 2:49 pm and is filed under Business News . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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