Should I contact restaurant (overtipping with automatic gratuity)?

[BrianL]

I agree. I think it's one thing to try to send something back because you didn't realize that there were peppers in it but don't want peppers but it's another thing to just say nothing can be removed from the bill. I believe marketing calls me a dangerous customer because I'm the type of guy where when you ask me if everything was good, I'm just going to nod my head and say "yeah" pay my bill and leave. But then I'll probably tell 10 friends that the food was terrible.

Yeah, I mean I never send anything back unless it is inedible, but people do, sometimes even when they just don't like it. It's just part of the restaurant business. I know there are those people who eat three quarters of a meal then claim they don't like it - okay, I can see the restaurant denying that, but that's going to be a vast minority of cases. It says that once the food is prepaed "to our standards" it can't be taken off - I think they're just being kind of precious about it. The food there is pretty good, though I wasn't crazy about my hashbrowns, which weren't too good and not what I expected. The menu didn't describe them as anything but hashbrowns too, so how could I really know what was in them or how they were prepared? I did eat them anyway - ketchup helped.

 

[DLgal]

I would probably want clarification on the service charge, and where that money actually goes to. I would absolutely NOT ask for that other 20% back regardless. That's gotta be swallowed as a lesson learned. I'd probably call the restaurant and give no identifying details and just ask casually, saying you just noticed it and were curious as to what it is and why it was not mentioned. See what they say. It sounds like you enjoyed the meal otherwise and don't necessarily want to write this place off forever, but it will kill you to not have an answer to this.

I have noticed a lot of raised prices, added fees, etc at restaurants lately. I honestly understand and am ok with all of it. The restaurant industry is brutal and I don't want to see any of my favorites have to shut down if they can simply charge a little more instead.

 

[anniemae]

I would let it go since it was your fault for not examining the bill first and it's your responsibility to look before signing. To ask for the money back at this point would be a little strange IMO. Im curious, did your friends do the same or did they see the charge on their half of the bill?

If it is really bothering you though, you could call the restaurant and just tell them that you are curious as to why the tip was automatically added. My guess is because it was the special menu and takes up a lot of time for both the server and the kitchen staff, more labor intensive.

 

[Sinder]

There could have been a notice of the service charge on the menu.
I don't think you should call them to tell them what to do, but calling them to inquire about the charge is OK.

 

[sheilafri]

Service charges of 18-20% are not out of the question anymore, if one is to believe the “suggested gratuity” section of restaurant bills. I believe there is no harm in asking for clarification of why 20% was added to your bill.

 

[tzolkin]

You're still running 2 cards in which businesses get a service charged for with each credit card swipe. The first credit swipe is normally on the house and they eat the charge. Once it's split, it's not.

The charge to run a credit card is usually around 10-15 cents depending on the business’ agreement. There is absolutely no reason to charge 20% on a $450 bill to cover fees of less than 50 cents.

 

[_19disnA]

If they are adding a 20% service charge to every bill, that should be clearly stated somewhere, not hidden in the fine print on the back of the menu that no one ever looks at. When you get your bill, it is always a good idea to glance it over for obvious errors (i.e. charged for a glass of wine when no one in your party had alcohol, etc.). That is the right time to question something you either didn't order or an extra 'service charge' that has no explanation. Some restaurants automatically add the tip for large parties, but every place I have even been who does that clearly states it on the menu & bill.

If you didn't notice the charge until after you left the restaurant, I think an email would be a less confrontational method of asking what the charge was for. Likely the person answering emails can do something about it compared to the person who answers the phone to make reservations.

No restaurant should refuse to change the bill if you sent your chicken back due to it being undercooked or similar issues that are obvious health/safety concerns. If they are being sneaky about adding in hidden charges, I would choose someplace else to eat next time.

 

[BrianL]

I would probably want clarification on the service charge, and where that money actually goes to. I would absolutely NOT ask for that other 20% back regardless. That's gotta be swallowed as a lesson learned. I'd probably call the restaurant and give no identifying details and just ask casually, saying you just noticed it and were curious as to what it is and why it was not mentioned. See what they say. It sounds like you enjoyed the meal otherwise and don't necessarily want to write this place off forever, but it will kill you to not have an answer to this.

I have noticed a lot of raised prices, added fees, etc at restaurants lately. I honestly understand and am ok with all of it. The restaurant industry is brutal and I don't want to see any of my favorites have to shut down if they can simply charge a little more instead.

Personally, I would prefer they just raise the prices a little instead of all these various fees. I can totally understand the need to charge more these days, I just want it simple. At the very least all fees should be clearly disclosed up-front.

 

[MrBellatrixLestrange]

A bit off topic but I've always been concerned about whether I should tip on carryout. I've read different etiquette writers, some seem to say no while others say yes. If the tip is intended to be a reward for good service it seems like it wouldn't apply to carryout unless there's an unusual amount of effort involved as they're just prepping the meal to go. During the height of the pandemic I was tipping 20% but that was due to the unusual circumstances and the abnormal pain the industry was going through. Now that we're somewhat back to normal (I expect like others have suggested we're in our new normal) I'm back to being unsure whether I'm stiffing the staff at restaurants when I don't include a tip.

 

[Marrila]

A bit off topic but I've always been concerned about whether I should tip on carryout. I've read different etiquette writers, some seem to say no while others say yes. If the tip is intended to be a reward for good service it seems like it wouldn't apply to carryout unless there's an unusual amount of effort involved as they're just prepping the meal to go. During the height of the pandemic I was tipping 20% but that was due to the unusual circumstances and the abnormal pain the industry was going through. Now that we're somewhat back to normal (I expect like others have suggested we're in our new normal) I'm back to being unsure whether I'm stiffing the staff at restaurants when I don't include a tip.

Restaurants in many areas are not back to normal. It's still a really challenging time for them. I'm ok with including a tip.

 

[MrBellatrixLestrange]

Personally, I would prefer they just raise teh prices a little instead of all these various fees. I can totally understand the need to charge more these days, I just want it simple. At the very least all fees should be clearly disclosed up-front.

I would agree, charges should be as transparent as possible and if you're paying for increased food costs it should be included in the meal price, if you're paying for delivery itemizing it as such is better, etc. But I share the concern that my favorite restaurants could go under because they're worried increasing costs will chase away customers, there are several restaurants that have been lost where I would gladly have paid another buck or two per entree to keep them running.

 

[MrBellatrixLestrange]

Restaurants in many areas are not back to normal. It's still a really challenging time for them. I'm ok with including a tip.

But tips aren't for the restaurant anyway. Undoubtedly many staff are still trying to recover and I try to tip with that in mind. Honestly, the more I think about it I can't remember the last time I had carry out, generally I've been sitting down (outside if possible) and eating which generally involves a tip.

 

[DLgal]

Personally, I would prefer they just raise the prices a little instead of all these various fees. I can totally understand the need to charge more these days, I just want it simple. At the very least all fees should be clearly disclosed up-front.

Oh, I agree. The charges I've seen, specifically, have been mostly for takeout orders. I actually understand that, because too many people don't tip on them, they require extra time to pack up and bring out to your car, etc. I've also seen extra fees added for special menus, like the tasting menus, because they often take longer and thus, the server gets less tables in that time. This might be the case here...the chefs menu might have had a surcharge added to it for this reason, although it should have been disclosed for sure. And maybe it was in the fine print on the menu and the OP just didn't notice. That's why I suggested calling to find out.

 

[Bianca and Bernard]

A bit off topic but I've always been concerned about whether I should tip on carryout. I've read different etiquette writers, some seem to say no while others say yes. If the tip is intended to be a reward for good service it seems like it wouldn't apply to carryout unless there's an unusual amount of effort involved as they're just prepping the meal to go. During the height of the pandemic I was tipping 20% but that was due to the unusual circumstances and the abnormal pain the industry was going through. Now that we're somewhat back to normal (I expect like others have suggested we're in our new normal) I'm back to being unsure whether I'm stiffing the staff at restaurants when I don't include a tip.

Servers usually prepare the to-go orders, which takes away time from their tables. Sometimes, it's the hostess or a single server doing the to-go orders; or the to-gos are split between servers; or if there is a high amount of to-go orders, a server may be assigned to those only. Also, in some restaurants, the servers also prepare the salads, bread bowls, desserts, etc. So they take time to get the orders from the cooks, add the apps/salads/etc, make your drinks, get the silverware/napkins/etc....

You should always tip on to-go orders if they are from a regular sit-down restaurant (like Chili's); I tip a minimum of 15%. Tipping is optional, and up to the guest, at quick serve places (like Chipotle) or places like Starbucks. You should also tip if using a service like Doordash; that doesn't go to the restaurant, but to the driver; I prefer to order directly from the restaurant if they deliver, so they get the tips.

 

[VictoriaT]

They are a very small restaurant with hand written menus. There was no indication of automatic service charge written anywhere. I did look at their website and all the emails received from them, with no indication of service charge. We are normally 20%+ tippers, and I do not have any intention of requesting the extra back, it is a lesson learned. It was a great meal, and I would go back in the future, but now I know about the service charge.

 

[MrBellatrixLestrange]

Servers usually prepare the to-go orders, which takes away time from their tables. Sometimes, it's the hostess or a single server doing the to-go orders; or the to-gos are split between servers; or if there is a high amount of to-go orders, a server may be assigned to those only. Also, in some restaurants, the servers also prepare the salads, bread bowls, desserts, etc. So they take time to get the orders from the cooks, add the apps/salads/etc, make your drinks, get the silverware/napkins/etc....

You should always tip on to-go orders if they are from a regular sit-down restaurant (like Chili's); I tip a minimum of 15%. Tipping is optional, and up to the guest, at quick serve places (like Chipotle) or places like Starbucks. You should also tip if using a service like Doordash; that doesn't go to the restaurant, but to the driver; I prefer to order directly from the restaurant if they deliver, so they get the tips.

I never do Doordash, as I understand it they really screw the restaurants.

 

[anniemae]

A bit off topic but I've always been concerned about whether I should tip on carryout. I've read different etiquette writers, some seem to say no while others say yes. If the tip is intended to be a reward for good service it seems like it wouldn't apply to carryout unless there's an unusual amount of effort involved as they're just prepping the meal to go. During the height of the pandemic I was tipping 20% but that was due to the unusual circumstances and the abnormal pain the industry was going through. Now that we're somewhat back to normal (I expect like others have suggested we're in our new normal) I'm back to being unsure whether I'm stiffing the staff at restaurants when I don't include a tip.

I tip on carryout, especially since covid when we were not comfortable dining inside. We appreciated it so much. We get take out from a few restaurants that will bring the bags out to you. We just pull up in a designated space, and a runner comes out and gets your name, then goes back in and comes out with your order all bagged up.

 

[mrodgers]

I believe marketing calls me a dangerous customer because I'm the type of guy where when you ask me if everything was good, I'm just going to nod my head and say "yeah" pay my bill and leave. But then I'll probably tell 10 friends that the food was terrible.

That's me too. A new place I've never been to, if I'm not happy, I give them another chance and will go there again sometime in the future. If I've been there twice and it was lousy both times, I'm done, I just pay for what I ate, leave, never go back, and let others know when it comes up in discussion (I don't specifically go out and tell people, more when discussing eating out at work.)

 

[DisneyHardin]

I would call and very non-confrontationally ask what the "Service charge" was for.

 

[GreatLakes]

You're still running 2 cards in which businesses get a service charged for with each credit card swipe. The first credit swipe is normally on the house and they eat the charge. Once it's split, it's not.

The service charge is on the total. If you run 2 x $100 vs 1 x $200 the percentage is the same. Even if the merchant agreement includes per-swipe fees it will be minuscule and not 20% of the charge.

In the case of the OP it was on the bill and while I agree it should have been mentioned explicitly so I would have chalked it up to a lesson learned and moved on. If you do like the restaurant and return, which is sounds like you will, I would very nicely suggest they explicitly let guests know about that charge as a matter of good business.