Mandatory Service Charges in Restaurants

The question

How to approach this opinion essay question

An opinion (agree or disagree) essay needs a clear position from the introduction to the conclusion.

1. Paraphrase the statement and state your opinion in the introduction.
2. Give two main reasons, one per body paragraph, each with an example.
3. Consider the opposite view briefly, then explain why you still hold yours.
4. Conclude by restating your position in different words.

How to plan this answer

Structure

1. Introduction: paraphrase the proposal for a fixed service charge and state your opinion on whether restaurants should include it in the bill.
2. Body 1: the reasons for a fixed charge, such as fairness among staff, predictable income for workers and less pressure on customers.
3. Body 2: the counter-argument, such as lower tips for excellent service and the loss of customer choice, and why you reject it or accept it.
4. Body 3 (optional): a practical design point, such as separate lines on the bill or a clear statement of how the money is shared.
5. Conclusion: restate your position and the main reason for it.

Idea bank

• A fixed charge gives staff, including kitchen and cleaning teams, a more predictable share of the money than tips, which depend on the customers present each night.
• Tipping systems can leave workers vulnerable to discrimination, because customers may tip differently according to a server's appearance or accent.
• Some customers feel pressured to tip even when the service was poor, so a fixed charge removes an uncomfortable decision from the table.
• Critics argue that a fixed charge removes the reward for excellent service, which may lead to less effort from staff who know the money is guaranteed.
• Customers who wish to pay more for exceptional service could still do so, which keeps some of the reward for good service within the system.
• A clearly labelled charge on the bill, with a statement of how it is shared, can address the complaint that the money is hidden or unfairly distributed.

Useful vocabulary

• service charge: A service charge is added to the bill for all customers.
• gratuity: A gratuity is a sum given to staff in addition to the bill.
• discretionary tipping: Discretionary tipping can create pressure on customers who are unsure what to pay.
• a fair share: Every member of the team should receive a fair share of the charge.
• predictable income: A fixed charge gives staff a more predictable income.
• undermine the incentive: Critics say a guaranteed charge may undermine the incentive to work hard.
• the principle that: The principle that workers should be paid fairly underpins the proposal.
• in practice: In practice, a clear statement on the bill can prevent confusion.
• it is hard to justify: It is hard to justify leaving pay to the customer's mood on the day.
• on balance: On balance, a clearly labelled charge is the fairer option.

Common mistakes

• Confusing a service charge with a tip, and treating them as the same thing without explaining the difference in who decides the amount.
• Claiming that customers always leave a tip, or that tipping is universal, which is not the case in every country and every type of restaurant.
• Failing to acknowledge the counter-argument in a clear way, such as the loss of reward for excellent service, before rejecting it.
• Making an unsupported claim about how much staff earn, rather than explaining the principle of fairness that the policy is meant to serve.
• Presenting the argument as one about customers only, when the question is about the impact on staff as well.

Examiner tip: Keep the counter-argument short and fair, then explain why a clearly labelled, shared fixed charge still serves staff and customers better.