Just now, newnative said:

It started out being about the service charge but several post have been about the food quality and quantity, which I responded to.   Yes, we pay the service charge, and don't give it another thought.  

I'll send you my prompt pay so you can pay me for the service charge of my posting here. 

Done and dusted.  Ask and refuse. 

As mentioned problem seems 

Service Charge is usually not noticed until bill arrives.

 

Service Charge is not defined. 

 

Service Charge should be included in the menu price and Not an additional charge.

 

Lastly hard for customer to determine if menu price + 10% is a fair price for food quantity, quality, and service.

I like Japanese food that's not sushi.  Almost impossible to find in Thailand.

There is a little Izakaya here but unfortunately it's mediocre food.

Nothing like the Japanese diner food in Detroit for Japanese auto execs or the place in Hollywood for Japanese Hollywood execs.  Both amazing --Detroit was truly the Japanese version of American diner food and the Hollywood restaurant had some very reasonable priced saki like $5 as well as $300 a drink saki for the high fliers.  That's nice.

 

10 hours ago, mokwit said:

I find it very hard to believe that 10% of revenues is shared between the service staff, especially in upmarket restaurants.

 

You might find it hard to believe....so why not just ask the staff in restaurants what happens to the service charge and they will tell you.

When you talk about upmarket restaurants, I take that to include restaurants in 5-star hotels. Many of Bangkok's 5-star hotels produce fancy graphics each month to show the share of the service charge staff get. The hotels compete this way to attract staff. Each staff member's share of the service charge can run to 60,000 or 70,000 baht in a good month, over and above their salary.

Where I live there are strict rules for service charges and they are enforced.

https://lannanlegal.com/regulation-of-service-charges-in-hawaii-and-other-jurisdictions/

On 1/5/2025 at 2:54 AM, Ohyesuare said:

 

It should be going to the staff. That's what I assume and I don't tip on top of the 10% or 17% when it's charged. If some staff don't receive it, that's their problem. 

 

If the 10% service isn't clearly displayed somewhere, you don't legally have to pay it apparently but it's not really worth causing a fuss over 90 baht.

To say that if staff don.t get their share of the 10% surcharge is a ridiculous statement.The would decides  who gets what and he may even keep the lot for his retirement.The only way to ensure that a staff member who has given good service is to screw up the Baht note in your hand and put it in their hand as you leave.

14 hours ago, newnative said:

It started out being about the service charge but several post have been about the food quality and quantity, which I responded to.   Yes, we pay the service charge, and don't give it another thought.  

Exactly the same, go for the lunch special and enjoy every time. I also never give a thought about the 10% especially being the lunch set is priced so well. 

On 1/5/2025 at 6:49 AM, HauptmannUK said:

No.

I would suggest to all you whingers out there who don;t like the  the 10% service  charge. Eat sreet food . Not only does it  taste good but they don.t charge +10%.

7 hours ago, mstevens said:

 

You might find it hard to believe....so why not just ask the staff in restaurants what happens to the service charge and they will tell you.

When you talk about upmarket restaurants, I take that to include restaurants in 5-star hotels. Many of Bangkok's 5-star hotels produce fancy graphics each month to show the share of the service charge staff get. The hotels compete this way to attract staff. Each staff member's share of the service charge can run to 60,000 or 70,000 baht in a good month, over and above their salary.

 

I have already stated how the service charge works.

 

The OP seems ignorant of the answer.   What more does he want.  

On 1/5/2025 at 4:04 AM, liddelljohn said:

Up to 2019 Fuji was superb quality and value  I used to eat at Fuji 3 times a week  for more than 20 years  , however it changed hands from a Japanese holding  and management company  in Thailand to  a wholly Thai management  company  run only by Thais. Overnight the prices rose 15%  the portions  and meat and fish quality declined  ... I have  not eaten there for last 5 years ,last month was taken to Fuji by a friend , many of my favourites were no longer on the menus  , and  what I was served up was very poor fare ...   wont be going again .

Have you tried several outlets? I found out that my level of satisfaction will be better in Silom, and T21 to a lesser extent. This applies also to Wine Connection where Silom is way better than Soi 11.

On 1/7/2025 at 1:07 AM, Ben Zioner said:

Have you tried several outlets? I found out that my level of satisfaction will be better in Silom, and T21 to a lesser extent. This applies also to Wine Connection where Silom is way better than Soi 11.

yes tried a outlets in Pattaya , Rayong  and 2 in Bangkok   ,, menus all the same and quality  has declined  massively especially the steak , pork and fish ,,,   all very poor  texture rubbery  , no flavour  , poor cuts  , not like before at all .

On 1/7/2025 at 1:55 AM, steven100 said:

I have already stated how the service charge works.

 

The way it was explained to me was, that the service charge is to be split between all employees, so not just the waiters get a tip, but also kitchen and cleaning staff participates.

 

This would be a fair agreement.

 

However, as many noted, you can never be sure if the particular etablissement you are in treats their staff fair.

1 hour ago, jts-khorat said:

 

The way it was explained to me was, that the service charge is to be split between all employees, so not just the waiters get a tip, but also kitchen and cleaning staff participates.

 

This would be a fair agreement.

 

However, as many noted, you can never be sure if the particular etablissement you are in treats their staff fair.

I can tell you what two managers, a cashier and a corporate call center, told me about Fuji.  The staff gets nothing. 

 

 

It depends on the restaurant (company) calling the shots. Some are honest and share the "service charge" and some are not. I suspect many don't share. If you want to tip for good service, put the money in the service person's hand, not in the receipt bin. In Thailand, that means you are giving the money to your server.