We get it, paying for service charges can be costly sometimes but it looks like some diners in Kuala Lumpur have tried to get away without incurring this fees. Apparently, some diners in Kuala Lumpur practice the ‘hack’ of not paying service charge by ‘tapau-ing’ their food but still eat in at the restaurant. That could be a cost-saving trick for consumers but what about the restaurant owners and staff who could have used the extra tip? Not very ethical, bro!
Some diners, however, question whether they are actually doing any harm in enjoying their food without having to pay extra for the service charge.
“The cost of living has gone up, we (consumers) are only trying to be careful with our money. We’re being smart. And we are still supporting their business,” said a 23-year-old college student, Angeline, who was interviewed by The Straits Times.
She was reported to have spent RM45 on her lunch at Paradigm Mall, Petaling Jaya but managed to save RM4.50 on service charge. Same goes to Husna, a 29-year-old executive who stated that 10% and 6% is a lot after spending RM19 for her bento set in Aeon Mall, Shah Alam, who said that this was “partly her right.”
“I want to be able to enjoy the luxury of eating out without ripping a hole in my pocket,” she added.
Yet, other people in the food service industry say that their employers stand to lose thousands of ringgit every month which could have contributed to their income. Maria Jane Fernandez, a 37-year-old manager of an Italian restaurant in PJ says this trick is unethical.
“We thank them for supporting our business but personally, it’s not so much about not getting the 10 per cent, it’s more about violating our honesty. We try our best to be honest; that’s why we have a sign that says the restaurant charges service charge and tax,” she told The Straits Times.
“We don’t turn away these customers because these days, people always take it to social media to shame someone. You never know when it is your turn, so that’s why we never say anything when some customers pull this stunt at our restaurant,” she added.
Mohamad Shukri Salleh, secretary-general of Malaysian Franchise Association said,
“While we urge diners to be more considerate, what these eateries can do is take advantage of the situation by turning it into a marketing strategy – use social media to show that many people actually go to their restaurants. It can be a win-win situation for all.”
What do you guys think of such practice by customers? Let us know in the comments below!
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