Moustache - EINSTEIN'S WAS SMALLER THAN MINE. HIS IQ WASN'T.

Ever since the post Second World War boom in consumerism, the customer has always been placed first in the US.

“The customer is always right”, was the catchphrase

Now, “Put profit first”, takes that mantle.

Auto manufacturers lost the plot in Detroit during the 80s by building cars they wanted, and ignored their customers needs. Now the service industry has done the same.

Service appears top of mind when you are in restaurants and hotels but it’s very far from reality.

Everything is done for the convenience, and profit, of the establishment, not for the benefit of the customer.

If you don’t order enough you’re frowned upon. At the Biltmore Estate we were literally scowled at for not ordering a full meal each. Thea had a side-salad and soft drink and I had a coffee, as I don’t usually eat lunch.

Their issue was the bigger the bill the greater the tip and we therefore didn’t warrant the effort.

In most Brewpubs we visited in the eastern US, you couldn’t carry your bill from the bar to the restaurant. Why? Both the bar staff and the ‘wait staff’ need to have their separate tips.

The same happens at the end of a shift. You are rushed to finish your meal so the staff can close your account and get the tips earned during their shift.

This isn’t about you, but all about the staff making tips and the restauranteur making profit.

The tipping regime is out of control.

Most ‘wait staff’ get the standard rate of $2.13 per hour – this is below the poverty line. They ultimately hope to make about $25 per hour, which comes from tips.

In effect you are paying their wage, not their employer.

Most restaurants include a ‘suggested tip’ on your bill this starts at 18% and goes as high as 35%.

Then taxes are included before the tip is calculated.

Your hotel room won’t get serviced, unless you ask. There are no longer, ‘Please clean my room’ hangers to put on the door.

The excellent concept of not changing sheets and towels every day has been extended to no service at all. Beds aren’t made, floors aren’t vacuumed, even the bathroom isn’t cleaned.

This has nothing to do with the environment, they do this to cut down on staff.

Everything is plastic and disposable.

Most cafés don’t offer anything but disposable cups, plates and cutlery, which you are expected to clear away when you are finished. However the counter staff still expect a tip.

The cost of the disposable crockery and cutlery is offset by not having to employ staff to clear tables and wash dishes, at $2.13 per hour.

Again the customer loses out.

At breakfast, In most hotels and motels, even the milk for your coffee only comes in half pint (236ml) containers.

Most people only use a fraction of the contents, the rest goes in the bin.

In effect service has gone into the trash, along with everything else.