20min – service employees receive less of a tip

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Due to contactless payments

Since the Corona-Lockdown many Café and restaurant guests pay with contactless card or App. In the process, they often forget the gratuity for service staff is a Problem.

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Daniel Graf, Claudius Sailor
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Since the middle of may, you can go to Switzerland again in his favorite restaurant to eat and drink. The number of guests due to Corona, the trend is now contactless.

KEYSTONE/Christian Beutler

However, many guests use contactless to Pay a few francs gratuity plan is not to grow, because the device asks contact-free payments after that.

However, many guests use contactless to Pay a few francs gratuity plan is not to grow, because the device asks contact-free payments after that.

KEYSTONE/Christian Beutler

If a large part of wegfalle, because people pay with contactless, the for the employees a Problem, so Patrick Bircher, CEO of the Pizza chain Dieci.

If a large part of wegfalle, because people pay with contactless, the for the employees a Problem, so Patrick Bircher, CEO of the Pizza chain Dieci.

KEYSTONE/Martin Ruetschi

  • Guests in Restaurants and cafes due to the Corona, the trend is now contactless. You forget the gratuity.
  • For hospitality employees this can be the financial Problem.
  • Contactless payment has increased by Corona yet, say unions.
  • According to Urs Pfäffli, President of Gastro Zürich City, but it is not the case everywhere.

Since the middle of may, you can go to Switzerland again in his favorite restaurant to eat and drink. The number of guests due to Corona, the trend is now contactless. In the Restaurant it is called: Simply map to the Terminal or scan the QR Code, and the bill for the meal is paid for.

However, many guests use contactless to Pay a few francs gratuity plan is not to grow, because the device asks contact-free payments after that.

“For the staff a Problem”

The Patrick Bircher, CEO of the Pizza chain Dieci confirmed: “In the Restaurant, many guests pay with the card in the courier services, we are switched during the Lockdown completely on contactless payments.” The made for tips in Restaurants as well as the delivery service, of course, noticeable.

Even if the drinking is money today in the paper included in the prices, expect a lot of service staff and delivery driver with a tip, said Bircher. “Depending on where someone works in the Service can make the tip a quick ten to twenty percent of the salary.” If a large part of wegfalle, because people pay with contactless, the for the employees a Problem.

“Hurt the wallet”

This is Anita (35) tracks from the Canton of Freiburg, the employees in a Restaurant, has been working since the age of 12 as a Service. “In the month I receive about 150 Swiss francs gratuity” she says. Meanwhile, there were only about 80 francs, because many leave out the tip for contactless payment. “In the hospitality industry you are not paid very well and rely on the tip. With the wage alone is very nearly over,” the free citizen.

With less tip revenue, and short-time working wage, you must think of currently, if you buy for example a new pair of pants when you go shopping. “The tip has earlier such purchases, where you can also enjoy, allows. This is now significantly harder.”

The 26-year-old Fatos Marina has received in the Corona-crisis barely a tip. He’s working to 100 percent as a courier for Dieci Pizza in Oerlikon. “Before the crisis, I earned a few Hundred francs per month by the tip. With the contact-free delivery, the hurt is no longer complete, the fact the wallet of course,” says Marina. After all: in the Meantime, the Situation is calm again: “people have appreciated our Job in advance. Now I realize that the drinking attracts money.”

“The Trend has increased”

Mauro Moretto, industry, Vera word of the trade Union Unia, told 20 minutes: “The trend to contactless payment has increased by Corona yet. I assume that this will also, inevitably, on how much drinking will be given money.” In the Corona-crisis Gastro would earn employees with short-time work anyway, less than I already do. “The guest should, therefore, be maybe tip a bit more generously.”

The host Association Gastrosuisse writes to the SRF broadcast “Espresso”: “In hospitality, the gratuity is included in the price; the submission of a so-called over-tips is a voluntary matter.”

More drinking money due to Corona?

According to Urs Pfäffli, President of Gastro Zürich City, but it is not the case everywhere. In his Restaurant, the Au Gratin and the accompanying News Bar staff experienced currently, just the opposite: “The proportion of cash payments has decreased significantly in recent years, this has changed with the Corona-crisis, but noticeable.”

What is the drinking far as money, notes, Pfäffli not a positive development: “Many of the guests know that the crisis has hit us hard, show solidarity and a larger drinking are more likely to give money than usual,” says Pfäffli.

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