Tipping is a fraught issue in our restaurants. There are customers who feel service charge should be at their discretion, not that of the restaurant. It’s not unusual for wait staff to have to handle diners who contest the service charge on the bill.
The launch is a crucial phase for new restaurants. It’s the time when expectations are set, first impressions created and feedback has to be received
Why does a restaurant fail to fill up even a few of its many tables? What happens to customers who walk into the place?
In a country where 194 million people go hungry every day, it seems also morally wrong to throw away food. Plus, there is the environmental impact to consider. If that isn’t a strong enough motivation, restaurant businesses stand to gain positive returns when they cut down on waste.
Everything you wanted to know about the latest GST regulations
