Board created to monitor tipping across industry

Board created to monitor tipping across industry

EP Business in Hospitality, in partnership with WMT Troncmaster Services, has announced the official board for a new industry body, created to monitor and accredit best practice for tipping and service charges across the hospitality industry.

Independent research conducted by EP revealed a high level of customer scepticism and confusion around what happens to the non-cash tips and services charges that are added onto many restaurant and foodservice bills.

The line-up of confirmed industry board members includes:

• David Cheeseman, MD Chef Express UK and Momentum
• Zuleika Fennell, MD, Corbin & King
• Tim Healy, co-owner, Joe Allen
• Mark Selby, MD, Wahaca
• Jon Dawson, head of people, Mandarin Oriental
• Marianna Alfa, MD at Blossom Hospitality
• James Robson, founder, Mews of Mayfair
• Gioele Camarlinghi, European Hotel Managers Association
• Mike Saul, head of hospitality, Barclays
• Kevin Watson, MD, Amadeus
• Peter Davies, MD, WMT Troncmaster Services
• David McHattie, The Devonshire Arms
• Chris Sheppardson, CEO at EP

“We are delighted to announce the official industry body to oversee best practice guidelines for tipping and service charges,” says Chris Sheppardson, CEO at EP Business in Hospitality, who is leading the campaign alongside WMT. “Our board is made up of a great number of industry leading professionals, all with a wealth of knowledge in the sector and a deep understanding of the issues at stake. We are looking forward to taking this forward and to working together to demystify much of the confusion surrounding gratuities.”

EP’s research found that the most common form of gratuity is cash tips (25%) followed by card payments (21%), discretionary service charges on some bills (19%) and a discretionary service charge on all bills (16%). In respect of the hospitality industry, separate research carried out by EP revealed that 33% of firms share more than 90% of tips and service charges with their staff while only 31% share 100% of the gratuities.