A fancy chef called Michel Roux
Who cooks and sells overpriced stew
Adds thirteen percent
Of which not a bit went
To his overworked underpaid crew.
John Moynes
Pic: BBC
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A fancy chef called Michel Roux
Who cooks and sells overpriced stew
Adds thirteen percent
Of which not a bit went
To his overworked underpaid crew.
John Moynes
Pic: BBC
His finest hour
https://www.youtube.com/watch?v=FY5QonYAOuE&t=2s
Who cares what a private businessman does?
Idiotic post and terrible limerick
because not content with paying some staff below minimum wage, he misrepresents what a service charge is, so he’s misleading his customers.
If a service charge is paid by a diner, there’s an understanding that it’s to go to in some shape/make/form to a particular cost centre/group of people who work in the outlet. The mechanism as to how differs from place to place, but it essentially means that the few quid you’ve spent on the steak goes to pay for the hunk of meat, the decor, the light/heat etc, and the service charge pays for the, er, service.
And if a restaurant chooses *not* to have a service charge, that’s fine as well – they’ll tend to factor the cost of service into the price of your steak.
Roux chose to be a greedy geebag, using the ‘service charge’ as a means to bolster his turnover. It’s shabby in the extreme.
You give Kieran, Mummy’s house, Stillorgan, a run for his money
A fancy chef called Michel Roux
Who cooks and sells overpriced stew
I like this bit a lot…