AUTHOR: ADYA RANA
This fortnight we’re taking you through hospitality businesses who have checked off one of the ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool.
Next up – “We pass on all customer tips and service charges equally to all staff “
Why do they bother?
In recent years, there have been an increasing number of stories accusing hospitality businesses of failing to deal with tips and service charges fairly and transparently
Many businesses have been accused of keeping payments for themselves rather than distributing among staff.
But here are 4 member restaurants in which you can feel reassured that their staff are being tipped fairly:
Feeling inspired? Take our Food Made Good 50 now, tick off your ‘to-do’s’, and you could feature on our Sustainabilitree blog lists next year!