When customers sit down for lunch at Frite Alors in Montreal’s Quartier Latin neighborhood, Julia Dougall-Picard springs into action.
As a 20-year-old server at the popular restaurant chain, she serves up burgers and beers multiple times a week, relying on tips to supplement her low hourly wage. However, a new bill introduced in Quebec is set to change how tips are calculated.
The proposed legislation would require businesses to base suggested tips on the pre-tax amount, rather than the total after tax. For example, on a $100 bill, the tip would be calculated on the $100 total, not the $114.98 total after tax.
Simon Jolin-Barrette, Quebec’s minister responsible for consumer protection, noted that there is a growing concern about excessive tipping and unintentional overpayments. The response from workers in the restaurant and bar industry is mixed, with differing opinions on how the bill will impact both the industry and its employees.
Julia Dougall-Picard welcomes the change, stating, “I don’t really mind the change. Honestly, to me it’s just a few dollars or cents and it doesn’t change much to my life, and as a customer, I’d rather be paying tips on what I ordered and not on the taxes.”
She believes that the new calculation system may even encourage patrons to be more generous with their tips. On the other hand, Jaskaran Singh, a manager at Arriba Burrito, is disappointed by the legislation, expressing concerns about the impact on servers who already earn a low minimum wage.
Meanwhile, Marc-Antoine Bourdages, manager of Brasseurs du Monde, is supportive of the change, suggesting that most clients are unaware of how tips are currently calculated. However, he acknowledges that his staff, who heavily rely on tips for income, may not share his enthusiasm for the new system.
Martin Vézina, from the Quebec Restaurant Association, believes that while the change may result in less money for dining room staff, it won’t have a significant overall impact on the industry. He also sees the bill as a missed opportunity to address issues like “no-show” reservations, which cost Quebec restaurants thousands of dollars each year.
Please rewrite the sentence for me.
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