Vinitasse wrote:
Hmmm... how many F&B positions have you held? In my experience at least 50% of the owners I have worked for would readily dip into the tip jar to balance out the till, or cover breakage or cover staff meals or drinks, etc..., etc..., etc...
How many? Exactly 0. I said I couldn't imagine it, not that it doesn't happen. The subtext is "what kind of owner would pinch from his/her own staff" I've heard of owners claiming a % of the tip which is fair enough if they are also serving customers and earning tips I guess.
RichardM wrote:
they are the only local place that does syphon coffee so wouldn't want to burn that bridge. ... Or maybe I should just buy a syphon 😛
Buy a syphon! 🙂 But they aren't meant for the quick brew before rushing out the door. I can understand why not many cafes would not have them: they are a bit of a specialty service that requires skilled staff dedicated to syphon duties. The cafes I've seen have them are usually medium to large to accommodate a syphon bar. Anyway, back on topic. If the cafe wants to apply a surcharge for a 'freebie' special order, they should apply the fine print, or use a special stamp or whatever so that a customer will receive a freebie soy latte if they always buy soy lattes.
