The Shocking Reason You Might Never Get a Tip Again - Melbourne's Etiquette Expert Reveals All!
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In the bustling city of Melbourne, where the culinary scene is as diverse as its population, an etiquette expert has sounded the alarm on a worrying trend that could leave many hospitality workers tip-less. Loui Burke, a seasoned expert in hospitality and etiquette, has taken to the internet to voice his concerns about the declining service standards in Melbourne's restaurants, which he believes could spell the end of gratuities for many in the industry.
Melbourne, known for its labyrinth of laneways and a smorgasbord of eateries, has long been celebrated for its world-class cuisine. However, Burke's recent observations suggest that the quality of service isn't always on par with the food being served. In a candid video that quickly went viral, Burke didn't mince words when he described the current state of the restaurant industry as having 'fallen off the bandwagon.'
For our members who appreciate the finer things in life, including a well-served meal, Burke's insights may resonate deeply. He expressed his frustration with paying premium prices, ranging from $90 to $150 per head, only to be met with what he describes as 'terrible' service. This includes a lack of attentiveness and a failure to meet even the most basic standards of hospitality.
'The sequence of service has gone missing,' Burke lamented in his interview with news.com.au. He clarified that customers aren't seeking an 'unrealistic level of service,' but rather one that is 'pleasant, flows well and makes people feel comfortable.' It's a sentiment that many of us can understand, as a good dining experience is often as much about the service as it is about the food.
Drawing on his extensive experience working in both fine dining establishments and casual cafes from a young age, Burke offered some sage advice for waitstaff looking to elevate their service game. He emphasised the importance of treating patrons not as customers but as guests and the necessity of seating them promptly upon arrival to set a positive tone for their visit.
Burke also highlighted some common pitfalls in the industry, such as the deceptive practice of upselling tap water as 'still' water or automatically serving and charging for another bottle of sparkling water without asking. He pointed out that timing is crucial when it comes to drink service, suggesting a three to five-minute window to allow guests to settle in before taking their order.
The etiquette expert didn't shy away from critiquing the over-explanation of shared menus, a concept well-understood by Australian diners. Instead, he stressed the importance of the logistics of sharing, such as changing plates and cutlery between courses and ensuring the table is wiped clean.
A lack of knowledge among waitstaff about the drinks they serve was another issue Burke called out. He urged servers to be able to describe wines with appropriate adjectives rather than offering unhelpful and generic praise.
When it comes to tipping, Burke was unequivocal: waiters should only expect a tip if they've 'done everything right.' He expressed his disdain for the expectation of a tip without providing exemplary service, arguing that with rising menu prices and higher wages for waitstaff, there's a need for the industry to 'pick up the game.'
The video struck a chord with many viewers, who shared their own frustrations in the comments. From unacknowledged special occasions despite being mentioned during reservations to servers clearing plates before everyone has finished eating, it seems that Burke's concerns are widely shared.
One user even suggested that the changes brought about by COVID-19, including more sets and limited seating times, have negatively impacted the dining experience. Burke agreed, noting that society seems to have lost its way when it comes to the art of dining out.
For our members who enjoy dining out, this conversation is particularly relevant. Have you noticed a decline in service standards at your favourite Melbourne eateries? Do you feel that the level of service justifies a tip? We invite you to share your experiences and thoughts in the comments below. After all, a meal shared is a joy doubled, but only if the service lives up to the cuisine.
Melbourne, known for its labyrinth of laneways and a smorgasbord of eateries, has long been celebrated for its world-class cuisine. However, Burke's recent observations suggest that the quality of service isn't always on par with the food being served. In a candid video that quickly went viral, Burke didn't mince words when he described the current state of the restaurant industry as having 'fallen off the bandwagon.'
Hospitality expert Loui Burke criticised Melbourne's dining service standards despite its world-class food reputation. Credit: @LouiBurke / TikTok
For our members who appreciate the finer things in life, including a well-served meal, Burke's insights may resonate deeply. He expressed his frustration with paying premium prices, ranging from $90 to $150 per head, only to be met with what he describes as 'terrible' service. This includes a lack of attentiveness and a failure to meet even the most basic standards of hospitality.
'The sequence of service has gone missing,' Burke lamented in his interview with news.com.au. He clarified that customers aren't seeking an 'unrealistic level of service,' but rather one that is 'pleasant, flows well and makes people feel comfortable.' It's a sentiment that many of us can understand, as a good dining experience is often as much about the service as it is about the food.
Drawing on his extensive experience working in both fine dining establishments and casual cafes from a young age, Burke offered some sage advice for waitstaff looking to elevate their service game. He emphasised the importance of treating patrons not as customers but as guests and the necessity of seating them promptly upon arrival to set a positive tone for their visit.
Burke also highlighted some common pitfalls in the industry, such as the deceptive practice of upselling tap water as 'still' water or automatically serving and charging for another bottle of sparkling water without asking. He pointed out that timing is crucial when it comes to drink service, suggesting a three to five-minute window to allow guests to settle in before taking their order.
The etiquette expert didn't shy away from critiquing the over-explanation of shared menus, a concept well-understood by Australian diners. Instead, he stressed the importance of the logistics of sharing, such as changing plates and cutlery between courses and ensuring the table is wiped clean.
A lack of knowledge among waitstaff about the drinks they serve was another issue Burke called out. He urged servers to be able to describe wines with appropriate adjectives rather than offering unhelpful and generic praise.
When it comes to tipping, Burke was unequivocal: waiters should only expect a tip if they've 'done everything right.' He expressed his disdain for the expectation of a tip without providing exemplary service, arguing that with rising menu prices and higher wages for waitstaff, there's a need for the industry to 'pick up the game.'
The video struck a chord with many viewers, who shared their own frustrations in the comments. From unacknowledged special occasions despite being mentioned during reservations to servers clearing plates before everyone has finished eating, it seems that Burke's concerns are widely shared.
One user even suggested that the changes brought about by COVID-19, including more sets and limited seating times, have negatively impacted the dining experience. Burke agreed, noting that society seems to have lost its way when it comes to the art of dining out.
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