One in five hospitality employees admits to pocketing tips

03 June 2014 by
One in five hospitality employees admits to pocketing tips

One fifth of hospitality employees admit to pocketing tips at least once a month rather than sharing them with colleagues.

According to a survey that questioned UK hospitality professionals in front of house roles, 19% of the 2,107 respondents said that they kept tips at least once a month instead of adding them to the tronc fund.

However, 56% said that they had noticed an increase in tipping, with the average made per shift standing at £19.50.

Of those polled, 82% said that tips were shared among staff, while the remainder said they were allowed to keep tips given to them by customers they'd served.

Over half of those that received a share of the tips (54%) said that they felt the system was unfair and that they should be allowed to keep the tips they collected.

Leon Edwards, group managing director of tamper evident product supplier Versapak, which conducted the research, said: "It is no secret that the cultural practice of tipping at such establishments as bars, hotels and restaurants is becoming an ever prevalent part of British society. While positive for the economy and employees, it can pose a whole host of problems for business owners and managers attempting to keep track of the money coming in and going out of the business."

"While many may refuse to believe their employees would ever attempt to steal money or conceal tips given to them, our study highlights that it is an increasing problem within the hospitality industry."

Tronc - guidelines on tips and tipping >>

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