The 20% tip diners are forced to pay: Top hotelier speaks out against 'daylight robbery' service charge



It's the nasty little surprise that often puts a damper on the end of a nice meal out.



Now Britain’s hidden ‘service charge’ culture has got so bad that even restaurateurs and hoteliers are saying enough is enough.



The charges, which can be as high as 20 per cent of the meal price, are now routinely added to bills in restaurants and cafes in the place of a tip.



Be careful: A close scrutiny of the bill may see some diners none too happy when they realise a 20 per cent service charge is seen as the norm these days

But this week an industry insider branded the charges ‘daylight robbery’ as many feel bullied into paying even if they receive poor service.



Thomas Noblett, managing director of the Langdale Chase Hotel and Restaurant in the Lake District, said service charges in this country have got ‘out of hand’.



He said: ‘Customers shouldn’t be hit with hidden surcharges for service. Restaurants claim you can ask for the charge to be taken off but very few people do.



‘Good service should be a matter of course. The staff are getting paid to encourage guests to come in.



‘I’m not against tipping. If the waiter has really looked after you, it’s a good gesture to give them something.

‘But it shouldn’t be automatic. And it’s made to feel like it’s a compulsory charge.



‘If you give a tip which you think is fair, you shouldn’t have to do the walk of shame out of that restaurant feeling like you’re being mean-spirited.’



Mr Noblett spoke out after writing a letter on the subject to Caterer and Hotelkeeper Magazine, for which he said he received ‘100 per cent support’ from others in the industry.



Unique: The Langdale Chase Hotel in the Lake District, where manager Thomas Noblett operates a no-tipping policy

His hotel runs a ‘non-tipping policy’, meaning customers pay the exact price they see on the menu.

The service charges, which are common in the US, are beginning to replace the old-style tipping system whereby it was up to the customer to decide what to leave.



And while in days gone by, it was common to leave a maximum of 10 per cent if you had good service, now restaurants are slapping on much higher charges.



Mid-market places are now charging between 12 and 15 per cent, while some high-end ones are charging as much as 20 per cent.



And because the charge is worked out as a percentage, it means those ordering more expensive food get slapped with a bigger charge.



Mr Noblett pointed out that diners were being ‘penalised’ for spending more money in restaurants - something they should be actively encouraged to do.



He said: ‘If you get an extra nice bottle of wine or a nicer cut of meat, for that you get penalised.



‘The waiter hasn’t put any more effort into the service taking a more expensive plate of food from the kitchen to your table.



‘They should either have a standard tip which is not based on a percentage or it should be left up to the customer.

‘I don’t like to see customers ripped off.’



Mr Noblett, 50, whose 3 star hotel dates back to 1890, has worked in the industry since the age of 15 and trained at the Savoy before taking over the Langdale 19 years ago.



In his letter, he branded the practice of service charging ‘daylight robbery’, adding ‘sometimes the price of the tip is the same as a normal restaurant bill.’



He wrote: ‘At the Langdale Chase, we operate a non-tipping policy as we don’t exploit our staff or our guests.



‘It is our duty to deliver customer service to the best of our ability and not sting our punters in the pocket for having a high spend with us.’



Last year, a survey by lender FridayFriday.com revealed most Britons begrudge paying tips, regardless of the quality of service they receive.

