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UK industry body launches to oversee tipping practices

A new association has been created to monitor and accredit tipping practices in the UK after research found that just 31% of businesses share 100% of gratuities with staff.

An industry body has been created to provide “greater clarity” on tipping

Hospitality company EP Business in Hospitality has partnered with tip distribution agent WMT Troncmaster Services to create the industry body, which will monitor practices for service charges and tipping across the hospitality industry.

The body aims to create an industry-recognised accreditation scheme that provides “greater clarity” on tipping and service charges.

Ahead of the organisation’s inception, EP Business in Hospitality research found that 33% of firms share more than 90% of tips and service charges with their staff, while only 31% share 100% of the gratuities.

Chris Sheppardson, CEO at EP Business in Hospitality, said: “We are delighted to announce the official industry body to oversee best practice guidelines for tipping and service charges.

“Our board is made up of a great number of industry-leading professionals, all with a wealth of knowledge in the sector and a deep understanding of the issues at stake.

“We are looking forward to taking this forward and to working together to demystify much of the confusion surrounding gratuities.”

Confirmed industry board members include Mark Selby, managing director of Mexican restaurant chain Wahaca; Jon Dawson, head of people at hotel group Mandarin Oriental; and Gioele Camarlinghi from the European Hotel Managers Association.

Peter Davies, client service partner and managing director of WMT Troncmaster Services, added: “The wording used by hospitality firms in relation to service charges has always been vague and people interpret this in different ways, which only exacerbates confusion.

“The announcement of our official body is a positive step forward for the sector in terms of uniting the industry as a whole and working together to agree on what best practice looks like for the future.”

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