Tips & Service Charge

[restdohman]

Hi all,

Long time lurker here on PH and I know I should have joined a long time ago..anyway.. here goes..

I am fairly new to running a restaurant and all is going pretty well so far... however there is one area that I would like to clear up and wondered if there were any fellow restauranteurs that that have been through this...

It relates to the the dreaded tips and service charge, how do you work it? I know there are many ways to cut it but whats generally accepted method. This is a full table service restaurant where the waiting staff can service pretty much any area.

Before I get into the detail, is there anyone out there with experience in this area?

Also look for a solicitor that has experience drawing up employee contracts etc, we have no issues at present but you never know.

Cheers guys

[Magic919]

There's no N, it's restaurateur.

Have a look at tronc on the HMRC site. It's not a simple yes, no subject.