Exceptional food, annoying tipping policy.
Food was spectacular. We had two rounds of 12 oysters and then the superb halibut and lobster salad entrees. Ambiance/decor/vibe was appealing, service was curt but short of rude. Our waitress seemed impatient with us but the rest of the staff were extremely friendly.
What bothered me enough to write this review was the automatic 20% gratuity. I wondered if perhaps this was because we were speaking in Spanish so I went to their website to double check. I wondered if this was a preemptive move against foreigners who might not grok US tipping customs (I'm from the US, the rest of my party live in the US).
On one hand I was relieved to see this wasn't a discriminatory thing against Latinos. On the other the more I read the more bothered I got by their preposterous explanations for why they justify forcing you to tip their staff 20%.
Here's what it says on their site:
"We add a 20% Pre-Tax Gratuity to all checks at Select. This is designed to make sure our front of house service staff can focus on delivering great hospitality to our guest and not focus on how much they will be making in gratuity. We also believe that after a great meal, you shouldn't be subject to a math session. Our staff members have family, children, mortgages and other financial obligations and we think they should be able to rely on a steady income. This included gratuity is noted on both our menus and our printed receipts. We believe that treating our service staff well, our kitchen staff well, and most importantly our guests well. If any guests strongly oppose the 20% gratuity please ask to speak with management and we will kindly remove all gratuity from the check. This gratuity is only distributed to our service staff and no member of management or any kitchen only staff receives any portion of this service charge."
Where to begin?
If you really want the staff to focus on delivering great hospitality why guarantee their tip? Hello? If there is any point in tipping in the first place (debatable, see below) it's to incentivize the service providers to provide great service. Companies do not pay their salespeople their full commissions at the start of every quarter so that they can focus on doing a great job without stressing about making their sales quotas.
You "believe that after a great meal one shouldn't be subject to a math session?" That's dishonest. These days tips are always calculated and printed on the bill so you don't need to do the math.
Your "staff members have family, children, mortgages and other financial obligations and we think they should be able to rely on a steady income." Coincidentally at my company our employees have the exact same set of financial obligations and you know what -- we pay them a salary so they can rely on a steady income! If you believe so strongly that they deserve a steady income why not just pay them one? Customers are, directly or indirectly, covering the cost of all your staff, of course, but by doing it in this patronizing way the optics are such that you are paying them the minimum in W2 income while getting your customers to pay the lion's share. Furthermore if your restaurant has a slow night the waiters make less that night so this automatic tip doesn't even deliver what you say you want, i.e., a steady, predictable income. Restaurants in Japan and Europe pay their staff a living wage. Enlightened restaurants in NY (e.g., Danny Meyer's restaurants) are increasingly doing away with tipping and paying their staffs a steady salary. If you really believe what you say about helping your servers pay their bills, then act accordingly and pay them a steady income.
It's annoying to be told how much to tip (incidentally we'd have tipped 20% anyway!) and your disingenuous explanation only makes it worse.
Five stars for food, one for the lame policy and dishonest explanation. read more