Readers still aren't buying Jon & Vinny's 'service fee' explanation
Readers nonetheless aren't shopping for Jon & Vinny's 'service payment' rationalization
Letters to the Editor
July 10, 2023
To the editor: If I learn your story proper, the brand new language on buyer payments at Jon & Vinny’s Italian restaurant in L.A. explaining the 18% service payment nonetheless might enable the cash to be withheld from hourly employees.
By calling
is it
a service cost quite than a tip, there isn’t any requirement that the cash be remitted in full to non-managerial service workers. Is looking it a service cost ample to show it is not a tip?
In addition to how wonky all that’s, the second offense is within the timing. Speaking the surprising cost after friends have ordered and eaten, and even after they have been seated, is just too late.
A particular expertise certainly.
Lynn Balsamo, Santa Monica
..
To the editor: My cousin owned a bistro. He paid everybody a dwelling wage, not simply the minimal. Suggestions have been break up evenly, together with among the many chef and the dishwasher.
Whereas eating with a bunch of seniors on mounted incomes not too long ago at Jon & Vinny’s, we have been shocked by the 18% service cost on the invoice. We hadn’t counted on that. I requested the waiter whether or not the service cost on the invoice was a gratuity. We have been informed it wasnt.
We resented the additional price, because it got here as a shock. For us, the ultimate invoice was unaffordable.
Restaurateurs who want the cash ought to simply increase their costs. Their patrons with satisfactory means will nonetheless come.
Judith Amdur, Los Angeles
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To the editor: It is time for client safety laws for no less than the hospitality, restaurant, ticketing and cable TV industries.
Necessary charges, expenses and prices of any description with the attainable exception of native, state and federal taxes which might be imposed on shoppers needs to be constructed into the said or marketed value.
Disclosure at billing is insufficient and misrepresents the true price of the services or products on the time the patron is evaluating costs.
David Avirom, Whittier
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To the editor: Some restaurant house owners are at greatest clueless and at worst devious. There isn’t any excuse for a “service payment” tacked on to the invoice. Why is that this bait
–
and
–
swap allowed?
The costs on the menu for the dishes needs to be the value on the ultimate invoice, simply as it’s after we purchase nearly the rest. Increase the costs to cowl bills. The shopper’s $42 pork chop on the menu shouldn’t find yourself costing $50, and prospects clearly do not just like the hidden payment.
Good for the staff for bringing swimsuit and calling consideration to this observe which ought to, in spite of everything, be unlawful.
Alexa Smith Maxwell, Los Angeles
