Place for readers |  Feedback on Tips

Place for readers | Feedback on Tips

Marie-Eve Fournier’s advice columns have made many of our readers react. We have retained some of her comments.

Posted yesterday at 7:00 am

“Even more aberrant, the tip is automatically calculated on top of the tax. So when we choose 15%, we actually give 17.25%… That’s stealing in disguise! So, as long as it is in force in this way, I will give 10% and never in another place other than in the places where it has always been given: restaurant, hairdresser, delivery man…”

Francis Valley

“I would never agree with the idea of ​​including tips in an initial price. Initially, the idea was to give thanks in a more supportive way to a catering service that made your evening, your food, memorable. Is it a characteristic of Quebec culture to be ashamed to say no to undeserved tipping service? I myself felt uncomfortable in some cases and quickly recovered from the tipping craze. Already in the restaurant there are inconsistencies on how to apply the tip. Two blatant examples. 1. The $65 and $200 bottle of wine. Why should my tip be applied to the price of the bottle? Isn’t service first? Will the waiter serve $400 better than $65? That was not the original spirit. Please note that such a bottle contains at least 35% tax before tax on your bill. So, back to service. 2. Why doesn’t the government legislate on the form of bills to help our tourists and ourselves not to tip taxes? When I do, they tell me: sir, it’s a minimum of 15% tip. I must defend myself against this discomfort by saying that I removed the taxes and that I would like to remove them from the bottle as well if the amount were known. »

John Lefebvre

“For me, it’s simple: in the long term, they should be completely abolished. Let companies raise prices and redeploy employees, and that’s it. Taxes must also be included in the prices. There can be a discrepancy of 30-40% between the displayed price and the actual price. In Japan, where I lived for more than five years, you pay exactly the price shown. I miss him so much…”

Etienne Lehoux-Jobin

“I have always found the use of tips to be very unfair. I am a commission-free clothing salesperson and often spend hours advising clients on how to create an effective wardrobe for work or travel. I save you time and money, but I have never received a penny as a tip, while the saleswomen start at minimum wage. Many times, after an hour of trying, sometimes leaving the clothes on the floor, they leave ten minutes after closing, telling us that they have time to wait for a friend… and that we have to put everything away without overtime. But I have to tip the hairdresser, the hairdresser, the nail polisher, the beautician, etc. »

MV

“It doesn’t make sense anymore. If, like restaurateurs, I had to tip my clerks every time they do a task for a client so they don’t go elsewhere to work… All that won’t hold! Even if it means looking stingy by returning my terminal to 0 at Mamie Clafoutis or the ephemeral Ladurée counter at Holt Renfrew in Vancouver, I give 0. Frankly, it insults me to be asked for a tip (which starts at 18%, plus extra). to put a macaron or a croissant in a bag. I gladly give to the itinerant, but those who give alms in a background, no thanks. »

Manon D.


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