‘I avoid restaurants that do this’: Readers slam Gordon Ramsay’s 20% service charge – UK Times

Gordon Ramsay’s 20 per cent service charge has sparked a fierce backlash – with Independent readers voicing frustration at how expensive, and confusing, eating out in the UK has become.

The eye-watering charge was introduced on Ramsay’s Lucky Cat New Year’s Eve menu, where customers were already paying £138 for a Japanese A5 sirloin or £50 for spiced lamb chops.

Responding to Victoria Richards’ piece on the spread of “American-style” tipping, many readers said so-called “discretionary” fees are anything but optional. They argued restaurants should simply build staff wages into menu prices, rather than adding percentages at the end – with some saying they now actively avoid venues that do.

Others took a more measured view, saying they are still happy to tip – but only when service genuinely warrants it, and with confidence the money reaches staff.

There was also sympathy for hospitality workers, reflecting points raised in Hannah Twiggs’ report on low pay, rising costs and how service fees have quietly crept up, with some arguing such charges help protect staff incomes.

But the overriding sentiment was one of confusion and distrust – echoing Richards’ warning about spiralling costs – with many asking why the true price of a meal is no longer clear upfront.

Here’s what you had to say:

All about profit

I went to Gordon Ramsay’s Manchester restaurant. Bill was over £200 for two of us and we were being pushed out the door after 50 minutes. Also asked for a pink gin and lemonade. Was given an £18 specialist rhubarb gin even though the cheap Gordon’s pink gin was on the bar. Care nothing for customers, just profit.

Slightly Tipsy Max

Pay staff properly

In Japan tipping is frowned upon as Japanese culture sees no reason to be judged by others and sees good service as standard. Tipping is not practised in Japan because high-quality service is considered a duty, not something extra requiring financial reward. Offering a tip can be seen as insulting or confusing, as workers are paid fair wages and take immense pride in professionalism, making tipping unnecessary and potentially disrespectful.

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Quote from article: “And shouldn’t good service be part of the job in the first place? Isn’t that what their wages are supposed to cover? It’s not like I’m tipping my postman every time he manages to actually deliver a letter. Shouldn’t a decent wage come with the expectation that the service will be good anyway? When I go out to eat, I expect a certain level of professionalism and courtesy – it’s part of what I’m paying for when I see those often eye-watering prices on the menu.”

And the real key is pay people a decent wage for the work and food being prepared AND put the cost of that into the overall menu… decent wages.

Ian Smith

A truly forgettable dining experience

Having visited Gordon Ramsay’s Hospital Road restaurant recently, where me and my two guests were rammed into a corner (so much so that for one of our party to go to the loo we all had to get up to allow the table to be moved!!), the food was average and the staff rude. To think that a 20 per cent tip would be added to the nearly £1000 bill for a truly forgettable experience is galling!

Ben

The service must warrant the charge

I am happy to tip based on the service but don’t like a service charge as part of the bill. There is an assumption that the level of service warrants the charge. Sometimes it does but often it doesn’t. Waiting staff are poorly paid. I would like to see improved pay but those costs built into the bill rather than an add-on. I would question whether that charge actually finds its way to the pocket of the right individual. I will always reward good service independently of the restaurant.

Speculator

Always pay the service charge

Personally, I always pay the service charge.

My daughter works as a part-time waitress and I know it is not a well-paid profession, even if she only does it as a part-time role.

What should be – and now will be – illegal is for the restaurant to take a cut.

SeanF

Subject to good service

I’m happy to pay a 10–20 per cent tip based on the price of the food. This is subject to good service and always directly asking if the person who waited on me gets the tip.

I never, ever tip for alcohol due to the already high mark-up.

Sixsausages

Pay staff correctly

I’m not a fan of tipping. Just don’t like it – pay staff correctly. Those who work in supermarkets, petrol stations and newsagents don’t get tips.

Pyroxene

Discretionary charge should be transparent

If the service charge was clearly displayed on the front of the menu and communicated to all who booked remotely, OK.

BUT since it is a percentage of spend it should be added to list prices.

The “discretionary” bit is a joke.

(P.S. anyone who will pay £138 for a steak deserves to be taken for a ride.)

much0ado

Go to Wetherspoons instead

Go to J D Wetherspoons where the food and drink is cheap and there are no tips or service charges. The price on the menu is what you should expect to pay. If that is not enough then raise the prices; don’t add percentages onto the bills.

ArtDirector

Disclaimers needed

Ate out a few weekends ago. The pub restaurant had a disclaimer on the menu which read – a 10 per cent service charge will be applied, and equally shared with all staff – so why not that as the benchmark for all restaurants – no debate.

TemporalDrift

Avoiding restaurants with service charges

I avoid restaurants when in England that impose this sort of charge. I recall when first confronted with the “service charge”. I was living in Paris where there is no additional service charge. One can leave a tip if you want. Then on a trip to London there it was – 15 per cent service charge! Couldn’t believe it. Had a go at the manager of the restaurant who said it was not obligatory, so I didn’t pay. Haven’t since. I just leave a small tip if I think it’s deserved – but generally avoid restaurants that impose such a charge. There’s no guarantee it goes to the service staff anyway. I was in Edinburgh recently and went to some very fine restaurants – no service charge. It can be done.

BrianStone

Owners taking a cut harms service

Working as a waiter in my early days, tips were not added to the bill but were at the discretion of the customer, paid for going the extra mile in making someone’s evening better. There is more to waiting on tables than just taking orders and delivering them.

Then greedy restaurant owners, seeing the amount of money being earned, got in on the act to take that money to prop up their profits. Tips have been taken away from service staff, divided up with the largest portion going to the restaurant. You wonder why service standards have dropped.

Terrydm

Use your consumer power

As a consumer, use your superpower and stop consuming if the T&Cs aren’t acceptable to you.

I wouldn’t eat a second time in any restaurant that charges me a 20 per cent service charge.

SteerCalmer

Some of the comments have been edited for this article for brevity and clarity.

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