New Spending Minimums in Restaurants Spark Controversy Across Europe
As the restaurant industry adapts post-pandemic, some venues impose minimum spend rules, while others adopt automatic tipping practices.
In recent months, a notable trend has emerged in the European restaurant sector, whereby establishments are introducing minimum spending requirements for patrons.
This shift comes in the wake of the COVID-19 pandemic, which resulted in widespread closures and a significant reduction in workforce capacity within the hospitality industry.
As venues reopened, many faced a labor shortage that compelled them to increase wages in order to attract remaining staff.
Concurrently, the rising costs of labor, utilities, and food supplies have led owners to reconsider their business models.
An incident reported by a customer in an Italian restaurant in Salzburg exemplifies this trend, where a sign at the entrance stipulated that entry was permitted only if diners planned to spend a minimum of €20 per person.
According to the customer, after being informed of this requirement by a waiting staff member, they opted to comply despite their initial reluctance.
Following their order of a pizza and a soft drink, they were informed that additional items, including dessert and coffee, were necessary to meet the stipulated minimum spend, ultimately resulting in a bill of €53.
While such practices are uncommon in Croatia, there are anecdotal accounts of waitstaff informing diners of minimum spending policies, particularly in upscale restaurants where it is challenging to keep expenses below €100 per patron.
In France, the situation has escalated with some restaurants on the Côte d'Azur automatically adding a 15% service charge to bills.
In addition, diners are frequently encouraged to leave even larger tips, akin to those customarily given in the United States.
This practice has garnered criticism from local authorities; in Saint-Tropez, some restaurant staff compiled a list of establishments reputed for receiving the highest tips, which was denounced by the mayor as a form of exploitation.
The mayor emphasized that gratuity should be a voluntary expression of gratitude rather than an imposed requirement.
An anonymous restaurateur from the French Riviera noted the financial habits of British tourists, stating that they tend to spend significantly more than other visitors, while diners with limited budgets should be made aware of the potential for higher costs.
This perspective echoes sentiments prevalent in nightlife venues, where consumers ordering expensive drinks are often given preferential treatment over those who stay for extended periods with less expensive options.
This shift comes in the wake of the COVID-19 pandemic, which resulted in widespread closures and a significant reduction in workforce capacity within the hospitality industry.
As venues reopened, many faced a labor shortage that compelled them to increase wages in order to attract remaining staff.
Concurrently, the rising costs of labor, utilities, and food supplies have led owners to reconsider their business models.
An incident reported by a customer in an Italian restaurant in Salzburg exemplifies this trend, where a sign at the entrance stipulated that entry was permitted only if diners planned to spend a minimum of €20 per person.
According to the customer, after being informed of this requirement by a waiting staff member, they opted to comply despite their initial reluctance.
Following their order of a pizza and a soft drink, they were informed that additional items, including dessert and coffee, were necessary to meet the stipulated minimum spend, ultimately resulting in a bill of €53.
While such practices are uncommon in Croatia, there are anecdotal accounts of waitstaff informing diners of minimum spending policies, particularly in upscale restaurants where it is challenging to keep expenses below €100 per patron.
In France, the situation has escalated with some restaurants on the Côte d'Azur automatically adding a 15% service charge to bills.
In addition, diners are frequently encouraged to leave even larger tips, akin to those customarily given in the United States.
This practice has garnered criticism from local authorities; in Saint-Tropez, some restaurant staff compiled a list of establishments reputed for receiving the highest tips, which was denounced by the mayor as a form of exploitation.
The mayor emphasized that gratuity should be a voluntary expression of gratitude rather than an imposed requirement.
An anonymous restaurateur from the French Riviera noted the financial habits of British tourists, stating that they tend to spend significantly more than other visitors, while diners with limited budgets should be made aware of the potential for higher costs.
This perspective echoes sentiments prevalent in nightlife venues, where consumers ordering expensive drinks are often given preferential treatment over those who stay for extended periods with less expensive options.
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