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  2. To Tip or Not To Tip? When a Service Charge Is Included - AOL

    www.aol.com/tip-not-tip-charge-included...

    “There is a distinct difference between service charges and gratuity. In New Jersey, gratuity on restaurant charges can only go to ‘guest-facing’ staff — servers, bussers and bartenders ...

  3. Mandatory tipping - Wikipedia

    en.wikipedia.org/wiki/Mandatory_tipping

    Mandatory tipping (also known as a mandatory gratuity or an autograt) is a tip which is added automatically to the customer's bill, without the customer determining the amount or being asked. It may be implemented in several ways, such as applying a fixed percentage to all customer's bills, or to large groups, or on a customer-by-customer basis ...

  4. Gratuity - Wikipedia

    en.wikipedia.org/wiki/Gratuity

    Leaving some change on the restaurant table is one way of giving a gratuity to the restaurant staff. A gratuity (often called a tip) is a sum of money customarily given by a customer to certain service sector workers such as hospitality for the service they have performed, in addition to the basic price of the service.

  5. Automatic gratuity: Here’s why some Myrtle Beach ... - AOL

    www.aol.com/news/automatic-gratuity-why-myrtle...

    Yes, it’s legal. The IRS counts a gratuity charge as a service fee rather than a tip. However, who the tip goes to is a different question. The IRS states that an employer may be able to keep a ...

  6. Busser - Wikipedia

    en.wikipedia.org/wiki/Busser

    [19] [20] Recipients of tips in shared tip restaurants may be paid a "tip-credit wage", below the ordinary minimum wage in the United States, if the amount of shared tips in a pay period brings their average pay to the minimum wage. [18] Federal subminimum wage is set at $2.13 per hour, though state and local laws may require higher rates. [21]

  7. Catering - Wikipedia

    en.wikipedia.org/wiki/Catering

    Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air [10]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier ...

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