Aussie diners hit with surprise charge: ‘Suck it up, buttercup’
- Replies 0
Weekend dining out can sometimes come with an unexpected surprise—not just on the menu, but on the bill.
A recent incident at a popular Aussie pub has sparked debate over a common yet often controversial practice.
Patrons remain divided over whether it’s a justified cost or an unnecessary burden.
A Sunday surcharge at an Australian pub has reignited debate over extra fees in the hospitality industry.
A frustrated diner took to social media to share a photo of their receipt from Sandstone Point Hotel near Brisbane.
They questioned when the venue introduced a ‘7.5 per cent Sunday surcharge.’
The since-deleted image revealed they had ordered pork belly for $34 and a chicken bowl for $32, totalling $66 before an additional $4.95 was added.
An EFTPOS fee of 44 cents brought the final bill to $71.39.
The post triggered strong reactions online, with some criticising the charge and others defending the business.
‘And they expect a tip as well!’ one person wrote.
‘If you choose to open your business on a Sunday or public holiday, suck it up, buttercup,’ another said.
Others called it a ‘rip-off’, with one stating: ‘It should be a flat rate.’
Despite backlash, Restaurant and Catering Association CEO Suresh Manickam defended the practice, insisting the surcharge was not about profiteering.
‘They represent leave loading for staff,’ he said.
‘When staff work during the week, they receive their normal wage. When they work on weekends or public holidays, they get leave loading, which could be one and a half or two times their usual wage.’
‘The surcharge reflects the additional costs that must be paid to staff.’
Australian law requires businesses to disclose any surcharges before customers place their orders.
‘At the bottom of the menu, it will say that surcharges may apply,’ Mr Manickam explained, noting that the exact percentage was set by each establishment.
He compared it to corkage, cakeage, and group booking fees, calling them ‘long accepted practices in the hospitality industry.’
According to Mr Manickam, disputes over surcharges typically peak around major holidays like Christmas and Easter.
However, he said surcharge rates had remained steady despite rising operational costs, including rent, utilities, and food.
The Sandstone Point Hotel followed industry standards, with notices about the surcharge displayed on menus and throughout the venue, The Courier Mail reported.
Public holiday rates are even higher, with casual employees entitled to 250 per cent of their normal pay and full-time staff receiving 225 per cent.
Some social media users supported the surcharge, arguing that workers deserved fair pay for sacrificing their weekends.
‘As long as it’s stated on the menu, that’s fine. If you don’t want to pay, go elsewhere,’ one person suggested.
Others said they had no issue paying more, acknowledging that hospitality workers ‘give up their weekend so that we can enjoy ours.’
Sandstone Point Hotel has been contacted for comment.
In a previous story, diners exposed shocking experiences at Gordon Ramsay’s restaurants, describing them as ‘an actual kitchen nightmare.’
With controversy swirling around hospitality industry practices, some customers are speaking out.
Read more about the complaints that have foodies talking.
With weekend surcharges sparking such strong opinions, do you think they’re a fair way to support staff or an unnecessary extra cost?
Let us know your thoughts in the comments.
A recent incident at a popular Aussie pub has sparked debate over a common yet often controversial practice.
Patrons remain divided over whether it’s a justified cost or an unnecessary burden.
A Sunday surcharge at an Australian pub has reignited debate over extra fees in the hospitality industry.
A frustrated diner took to social media to share a photo of their receipt from Sandstone Point Hotel near Brisbane.
They questioned when the venue introduced a ‘7.5 per cent Sunday surcharge.’
Sunday surcharge sparks heated debate online. Image source: Facebook
The since-deleted image revealed they had ordered pork belly for $34 and a chicken bowl for $32, totalling $66 before an additional $4.95 was added.
An EFTPOS fee of 44 cents brought the final bill to $71.39.
The post triggered strong reactions online, with some criticising the charge and others defending the business.
‘And they expect a tip as well!’ one person wrote.
‘If you choose to open your business on a Sunday or public holiday, suck it up, buttercup,’ another said.
Others called it a ‘rip-off’, with one stating: ‘It should be a flat rate.’
Despite backlash, Restaurant and Catering Association CEO Suresh Manickam defended the practice, insisting the surcharge was not about profiteering.
‘They represent leave loading for staff,’ he said.
‘When staff work during the week, they receive their normal wage. When they work on weekends or public holidays, they get leave loading, which could be one and a half or two times their usual wage.’
‘The surcharge reflects the additional costs that must be paid to staff.’
Australian law requires businesses to disclose any surcharges before customers place their orders.
‘At the bottom of the menu, it will say that surcharges may apply,’ Mr Manickam explained, noting that the exact percentage was set by each establishment.
He compared it to corkage, cakeage, and group booking fees, calling them ‘long accepted practices in the hospitality industry.’
According to Mr Manickam, disputes over surcharges typically peak around major holidays like Christmas and Easter.
However, he said surcharge rates had remained steady despite rising operational costs, including rent, utilities, and food.
The Sandstone Point Hotel followed industry standards, with notices about the surcharge displayed on menus and throughout the venue, The Courier Mail reported.
Fair Work Australia regulations require casual hospitality workers to be paid 175 per cent of their usual hourly wage on Sundays, while full-time staff receive 150 per cent.Public holiday rates are even higher, with casual employees entitled to 250 per cent of their normal pay and full-time staff receiving 225 per cent.
Some social media users supported the surcharge, arguing that workers deserved fair pay for sacrificing their weekends.
‘As long as it’s stated on the menu, that’s fine. If you don’t want to pay, go elsewhere,’ one person suggested.
Others said they had no issue paying more, acknowledging that hospitality workers ‘give up their weekend so that we can enjoy ours.’
Sandstone Point Hotel has been contacted for comment.
In a previous story, diners exposed shocking experiences at Gordon Ramsay’s restaurants, describing them as ‘an actual kitchen nightmare.’
With controversy swirling around hospitality industry practices, some customers are speaking out.
Read more about the complaints that have foodies talking.
With weekend surcharges sparking such strong opinions, do you think they’re a fair way to support staff or an unnecessary extra cost?
Let us know your thoughts in the comments.
