TravelTalkOnline Forums Travel and Vacation Forums British Virgin Islands Pussers makes a good move

Different from saying most don't do their homework.

I think that as a whole, the average European or other foreigner does infinitely more homework before visiting a foreign country than the average American. Having traveled extensively I have seen this time and time again.

My guess is that the typical European coming to the BVI has likely been to the UK numerous times for business or pleasure. In that context, would one not think that when they are coming to the British Virgin Islands, that they should have similar expectations?

Restaurants in the BVI do themselves a disservice as there is no uniformity. Some do not charge for service and get stiffed, some add a line to the bill for service, and some add a line for a nonexistent tax and get tipped on top of that.

I think a line printed on the menu and the bill saying "service NOT included" should be enough to address all potential customers.

They could always do the reverse and simply charge more and pay more so tipping wasn't an issue - any tips are a bonus.

But I think we all know what this means for service.

I agree that the lack of consistency is a problem.

It's hard enough to read a check in dim light with 50+ year old eyeballs. Discerning what charges are there or not, when everyone does something different can be a problem. So they can do whatever they think is best, but need to spell it out, and give us the large type edition please.

Well, I certainly agree with you there, especially when you often add in alcohol in the mix! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Crazy.gif" alt="" /> My feeling is that many people on vacation from the US and elsewhere, if there is a tip already included on the bill, they still tip an additional 15% or whatever, on top, because they simply don't pay attention. Restaurant owners know that, so to ME, adding an auto tip, they HOPE to deceive the customer into tipping twice, or at least, they know it's a real good possibility and they're perfectly fine with that. Just sayin'..

Which points out a way to test the concept that the only way to get good service is to incentivize the servers with tips. Over the last couple of years I have been to Germany, Italy, and France (for business, business, and pleasure, respectively). I was in tourist-oriented restaurants, and off-the-beaten-path restaurants that were mainly frequented by locals. I found the waiters and waitresses to be uniformly attentive, friendly, and competent.

So maybe there's more than one way to skin a cat, or run a business.

Dan <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Put 1000 restaurant owners in one convention hall and they'll all say the same thing-- the easy part is creating an attractive and functional physical space where people can find food, drink and companionship. All that takes is money.

The difficult-to-impossible part is convincing the employees that THEIR attitude and competence WITHIN THAT SPACE is what makes the food drink and companionship dream possible and profitable.

A space is a space. An empty table is a space. 4 empty chairs around an empty table is space. A silent kitchen is a space. PEOPLE doing the right things with committment and drive and attentiveness and humor and skill and frequent sprints of < omg I can't believe I'm doing this but I gotta make it happen> are really what make it happen.

GOOD service staff can make even a sub-prime restaurant space rock. BAD service staff will cause the best of planned and decorated venues to roll over in their grave.

Getting it right is a highwire act, and like any highwire act, it can slip off the wire with disastrous consequences.

IMHO, Auto Grat only belongs in private establishments where money does not change hands at the Point of Service. Membership only, private clubs where members are billed monthly and a Grat % is added for service staff based on a member approved and membership ratified expectation. Only in a very well defined and " closed" system of expectations and well defined and managed employee job standards can it work as intended, and when a member of such an establishment is badly treated, the consequences are swift and unequivocal. Employee gets blackballed by the House Committee and see-ya-bubbye.

If one is going to work as a server, or manage or employ servers, in a public venue--- it is all out there in the public view. There will be winners and there will be losers.

Well said, as one of those 1000 owners I completely agree. Every staff meeting we praise the staff for their great and attentive service. As breeze says you can have terrific food, but lousy service will kill you. We always say our job is to bring people in, your job (servers) is to get them to return. <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

What many service businesses in the BVI are missing is the skills of how to treat their employees. I have seen how some of the management speaks to workers, especially in the food industry, and it does not surprise me that the workers have a poor attitude at many places. They have not learned that every worker is important and must be treated with respect and appreciation. Pay rate has much less to do with the equation than most think. If they feel appreciated and have a sense of ownership and accomplishment, they will show up to work with a great attitude. The money then will take care of itself.

Very well said, Breeze, I also am one of those 1000 owners. Service is as big a part of the dining experience as the food and atmosphere and can make or break a restaurant.