Fairtrade for staffand customers

Here is an announcement. As from next week, readers of Caterer & Hotelkeeper will be charged an extra 121/2% on the standard price of the magazine. Strictly speaking, this extra levy will be optional, but readers must understand that the costs associated with employing the staff needed to produce a weekly magazine are going up and up - I have journalists' wages to pay and this is a way of ensuring that their remuneration packages remain above the minimum wage. If readers value what we do, they'll pay the extra charge without hesitation.

OK, it's a joke, but you've probably guessed what the point is. The Trading Standards Authority has slammed restaurants that automatically include an "optional" service charge to bills without making it absolutely clear that the charge is, actually, optional (see page 6). The TSA is also clamping down on restaurants that not only add a service charge but then leave the gratuity box open on credit-card payment slips as a way of conning the customer into paying twice for service.

This is another chapter in the ongoing saga of tips, troncs, perks and privileges, which continues to confuse operators, authorities, taxmen and customers alike. No one seems to know exactly what the situation is. It's reported that some trading standards officers have never heard of tronc schemes, the Inland Revenue isn't sure how to tax tips, there isn't a common consensus among operators about how to share gratuities among staff and customers aren't clear about whether they should be paying the whole bill and leaving a tip or striking a line through the service charge and leaving what they think is appropriate.

The question of a service charge is something peculiar to restaurants, many of which claim that to put up their food prices to cover staff costs would make the menu prohibitive. But I ask you, what would happen if shops or banks or bus companies - any business that relies on service personnel to deliver its goods - started charging an extra "optional" levy to cover the cost of employing staff? There would be an outcry.

The chaotic situation for restaurants may become clearer as the various representatives of all sides work together to sort the problems. In the meantime, one thing's for sure: the priority of all operators is to be honest with customers and fair with staff.

Operators have a moral obligation to make it clear what the customer is paying for and, if a service charge is included on the bill, then a gratuity isn't necessary. But also, operators have a moral obligation to pay waiting staff a decent salary without relying on gratuities to make up their wages. To do otherwise will damage the reputation of the industry in the eyes of not only the customer but also the prospective employee. n

In the swim Rick Stein opened his Padstow Seafood School some four years ago to help amateur cooks enhance their appreciation of fish. Although professional chefs have always been welcome, bespoke courses for the trade hadn't been part of the programme until earlier this year. So we sent a professional chef, Peter Gordon of London's Providores, to check into the school and review the godfather of sole's new course. Turn to page 22 for the verdict.
Amanda Afiya, Chef Editor

See the world Ever wanted to travel the world? Then a career in contract catering could be just the ticket. With giant global companies dominating the contract-catering world, it's possible to climb the career ladder and be posted abroad. We spoke to three jet-setters from Compass, Sodexho and Aramark, who agreed that working abroad broadens your horizons and looks good on your CV (see page 26).
James Garner, Contract Catering Editor