Aussie pub slammed for ‘money grabbing’ surcharge
A pubgoer has whined about having to pay a Sunday surcharge, but an industry expert has said they are “legitimate” charges.
An industry expert has defended the Sunday surcharge at an Aussie pub after a frustrated customer took to social media to complain about the extra weekend fee.
The patron, who vented on Facebook, shared a photo of their receipt from a meal at the Sandstone Point Hotel, near Brisbane, asking the local community when the venue began implementing a “7.5 per cent Sunday surcharge”.
In the since-deleted photo, the receipt revealed that the man ordered pork belly for $34 and a chicken bowl for $32, making his bill $66 before the additional Sunday surcharge of $4.95.
After an EFTPOS fee of 44 cents, his total came to $71.39.
“And they expect a tip as well!” remarked a similarly disgruntled commenter.
“If you choose to open your business on a Sunday or public holiday, suck it up, buttercup,” another person quipped. “Your choice to open, not mine!”
“That’s a rip-off,” a different person claimed. “It should be a flat rate”.
While some condemned the move as a “money grab,” Suresh Manickam, CEO of the Restaurant and Catering Association, insists that restaurants aren’t profiteering from this and that these are “legitimate charges.”
“They represent leave loading for staff,” he told news.com.au.
“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.”
If a restaurant chooses to add a surcharge, it must be displayed at the time the customer orders.
“At the bottom of the menu, it will say that surcharges may apply,” Mr Manickam explains, noting that the specific amount is at the restaurant’s discretion.
Similar to corkage, cakeage, or group bookings, he says that these are all “long accepted practices in the hospitality industry”.
When asked why he thinks people are still surprised when they come across a surcharge, he says that interest and complaints often spike in the lead-up to Christmas or Easter.
Despite that, there hasn’t been a noticeable increase in surcharges in recent years, even with rising costs of utilities, rent, and food, since the surcharges only cover penalty rates.
The Sandstone Point Hotel adheres to industry standards for weekend and public holiday surcharges, clearly displaying notices on the menu and throughout the venue, as reported by The Courier Mail.
News.com.au has reached out to the Sandstone Point Hotel for comment.
According to Fair Work Australia, casual staff in the hospitality sector must be paid 175 per cent of their regular hourly wage on Sundays, while full-time staff are entitled to 150 per cent.
On public holidays, casual staff must receive 250 per cent of their standard hourly wage, whereas full-time staff are entitled to 225 per cent.
Elsewhere in the post, others supported the charge, stating they’re happy to pay a little extra to cover the costs for staff who have “given up their weekend so that we can enjoy ours”.
“As long as it’s stated on the menu, that’s fine. If you don’t want to pay, go elsewhere,” another suggested.