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| LATEST BHA NEWS |
01 Oct 2009
BHA issues service charge voluntary code
The British Hospitality Association have published a voluntary code of practice on service charges and are urging restaurants, including hotel restaurants, to disclose to customers exactly how they deal with discretionary service charge and non-cash tips.
The code, drawn up by the association following discussions with the Department for Business (DBIS), says that disclosure - at least by a written note available for inspection at each restaurant and on the establishment's website, if there is one - should explain how the business distributes the proceeds from the service charge to employees.
It states that disclosure should cover whether an amount is deducted for handling costs (and how much); how the remainder is shared between the restaurant and the employee; and the broad process for distribution. This should explain, for example, whether the amount is shared between the employees in the restaurant through a tronc system controlled by a representative of the employees.
There has been too little information in the past about the way service charge is collected, what it is for and who receives it. This has given rise to widespread criticism which has damaged the industry's reputation. The Code will ensure that restaurants make crystal clear how they distribute the proceeds of the charge, who gets it and what percentage, if any, is kept by the restaurant to cover legitimate costs.
The Code was circulated for comment to all BHA/RA committees and has been approved by the National Executive. Members are invited to implement the Code as soon as practical, but certainly in time for the introduction of new legislation which bans the service charge being used to make up the National Minimum Wage, with effect from 1 October.
The Code is a voluntary scheme and it can be downloaded here>>
A new government code, also covering other sectors and providing other advice, has now been made available here>>
The HM Revenue and Customs guide to taxation of tips and troncs has been revised to reflect the change in the law: click here>> for more information.
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| MORE BHA NEWS |
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26 Aug 2010
Flow training modules for hospitality
Flow Hospitality Training Ltd have received endorsement from the Institute of Hospitality for their package of online training products created especially for the hospitality industry. more>>
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26 Aug 2010
Celebrate industry's Young Chefs and Young Waiters at prestigious awards dinner
The aim of the long-established Young Chef Young Waiter competition is to support and encourage the best young talent in the hospitality industry – so why not show your support for them by joining the finalists, award-winning chefs and front-of-house professionals for the competition’s Awards Dinner at the Jumeirah Carlton Tower, London, on October 20th. more>>
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| Click here>> for further information about the Restaurant Association. |
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| FORTHCOMING EVENTS |
| 12 Sep 2010 |
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Hospitaly Action - Polo Day
Beaufort Polo Club,
On Sunday 12th September Beaufort Polo Club will host Hospitality Action’s first ever polo day. The money raised will go directly to those in the hospitality industry who have fallen upon hard times. more>> |
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| 17-18 Sep 2010 |
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Discover Zadar - An Adriatic Odyssey
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Hosted by the City of Zadar, UK Trade & Investment team Croatia, the British Embassy Croatia, the Ministry of Sea, transport and infrastructure, and last,
but not least the Garden Festival team this 2 day business event will highlight all the opportunities in the wider Zadar region. more>> |
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| 19-21 Sep 2010 |
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Food and Drink Journalism
Hertford College,
Food and Drink Journalism is a two-day residential course run by Guy Dimond, Food Editor of Time Out
and Susan Low, Deputy Editor of Delicious. more>> |
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