Extras and Upcharges

0
0
0
0
0
0
0
0
0
0
or copy the link
upcharge

Upcharges come in a variety of shapes and sizes

I received a message the other day from a friend and reader of the blog who is not in the business. She recounted going out to eat and asking for a few extras. When the bill came it was filled with minor charges for each of the items she requested. Her concern was not that the charges were there, but that they weren’t mentioned in advance. She wondered what I thought the protocol was here.

The answer is not really a simple one. There are no hard and fast rules because there is a fundamental lack misunderstanding between restaurant owners and guests that servers are forced into the middle of. Restaurant owners feel that they have priced meals for value and if you ask for something extra, the costs should be passed along. Guests believe that they can make the same item for less at home so owner’s profit margins are sufficient enough to give away the extras. Servers are forced to defend both sides while staying loyal both to the owners that gave them a job and the guests who pay them.

Read the full post at The Manager’s Office

Submit to Best Restaurant Blogs

, , , , , , , , , , , , , , , , , , , , , , , , , , , ,

8 Responses to Extras and Upcharges

  1. yellowcat August 12, 2010 at 2:31 pm #

    I always let customers know of any additional charges because they can decide if they want the item or not. Other servers do not let customers know before receiving the check and there are disagreements.

  2. yellowcat August 12, 2010 at 2:31 pm #

    I always let customers know of any additional charges because they can decide if they want the item or not. Other servers do not let customers know before receiving the check and there are disagreements.

Trackbacks/Pingbacks

  1. Supply, Demand, and Chicken Wings « Tips on improving your Tips - August 13, 2010

    […] Tips on improving your Tips what they left out of your training manual « Extras and Upcharges […]

  2. Supply, Demand, and Chicken Wings « Tips on improving your Tips - August 13, 2010

    […] Tips on improving your Tips what they left out of your training manual « Extras and Upcharges […]

  3. Cost vs Profit « Tips on improving your Tips - August 17, 2010

    […] vs Profit In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality.  It is not […]

  4. Cost vs Profit « Tips on improving your Tips - August 17, 2010

    […] vs Profit In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality.  It is not […]

  5. The Index « Tips on improving your Tips - September 9, 2010

    […] Extras and Upcharges […]

  6. The Index « Tips on improving your Tips - September 9, 2010

    […] Extras and Upcharges […]

T2 footer ad
UA-20160599-1