His Le Gavroche restaurant has criminally underpaid staff and holds on to service charges. We need more naming and shaming to root out other employers
Television chef Michel Roux Jr has emerged this week as an unlikely champion of the common man. He is worried that restaurant goers do not understand the difference between a tip and a service charge, and hopes that others in the catering industry “will join me in making it clearer for the public to understand what they are paying for”.
He said this after admitting that his restaurant, the Michelin-starred Le Gavroche, keeps all the service charge added to its customers’ bills, instead of distributing the cash to staff.
Related: Michel Roux Jr to scrap service charge and increase menu prices
Related: The $600 dinner. Have we all gone mad? | Adam Liaw
Continue reading...