Here to make a relatively unsexy news story a bit more interesting.
Today our industry welcomes in a new Code of Practice on tips. It’s designed to make distribution fairer, ensuring that the worker takes home more.
Julie was on BBC Radio Oxford yesterday (scroll to 2’26’30” to listen) talking about how we handle all things tips. To be honest, it’s been a revelation to realise that most restaurants don’t necessarily share these with their staff, or that they keep back a large chunk of them. Yes, you read that right.
As keen foodies who often dined out before we started our own business, we always assumed that any tips we left would be shared between members of the team. And when we opened our place back in 2020, without hospitality management training behind us, this is what we did. We absorb any card processing fees charged on gratuities left by our wonderful customers, and we share these out in full between our staff. Neither of us take a cut even though you see one of us out front most nights: 100% of tips go directly to the team who work alongside us.
When the BBC called to ask if we’d like to talk about what the new legislation will mean for Taste Tibet, initially we told them that we had little to say as it will make no difference to the way that we already operate. But as we talked it through and dug deeper we learned that less than a third of hospitality businesses run like ours. Many of the big chains actually use service charges to boost profits, cover costs or part-offset their wage bill.
Luckily this never even occurred to us. You’ll see prices rise here and there as the new law comes into force, but not at TT. We’ve been operating in radically transparent or “glass box” ways since year dot. Some of this has been inadvertent: the ability for all staff to easily access financials (including tips) going back as far as they care to check because we haven’t introduced a system to hide it.
In other ways it is deliberate: we’re transparent when it comes to pay and benefits, and we’re super open to input: we encourage staff to ask questions and provide feedback without fear of repercussions. We think this helps to create an environment of trust, and this makes our workplace feel productive and safe.
Operating a pay-before-you-eat kind of set-up makes tipping a hard ask. We thank all our customers who treat our team right before they’ve even been served. Taste Tibet pays all our staff the Oxford living wage as a minimum, but tips add a healthy chunk on top.
We’re open all the usual hours this week, as follows:
Wednesday – Friday: 5-9.30pm (dinner only)
Saturday: 12-3 (lunch) / 5-9.30pm (dinner)
Sunday: 12-3 (lunch) / 5-9pm (dinner)
This week’s menu is up on the website – check it! Come by for take away, dine in or you can order home delivery through Deliveroo.
In the market for our cookbook? You’re in luck because the devil’s own site has it over 50% off at the moment. Christmas is coming so stock up now!
Or are you after our freezer food? We’re well stocked this week, especially for momos, so come browse. Chilli oil is a great addition – pop in for yours or click here for online orders.
Finally! You can hear more from me and Yeshi in a recent episode of the wonderful Oxford Lives podcast – click here for stories of Yeshi’s childhood in Tibet, how we met, and why we do what we do. Thank you to Graeme and Jeremy for hosting this fun conversation.
Looking forward to seeing you all,
Julie and Yeshi
Opening hours this week:
Weds – Fri: 5-9.30pm
Saturday: 12-3pm 🥢 5-9.30pm
Sunday: 12-3pm 🥢 5-9pm
☏ 01865 499318
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