September 20, 2024 • 9 mins
Should we be tipping in New Zealand?
The question has arisen once more with a new proposal to encourage the practice in the hospo sector.
Kevin Milne has been thinking about the proposal, and he’s not sure about the idea.
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Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talk SAB.
Speaker 2 (00:12):
Thank you for your text, Jack, Money, money, money, It
all comes down to money, money. Let Rugby League also
has head knocks, but it also has money. This has
been Yeah, that's true. It's interesting. I mean AFL also
has has head knocks. I do think the marketing around
NRL and certainly like the TV spectacle of NRL has
(00:33):
current left rugby in the dust over the last few years,
and honestly even the TV spectacle for AFL seems do
pretty well. But thank you for that, Ben Jack. I
yearned for the days of David Campese and his goose
steps is Roy. Yeah, I'm not sure I necessarily yearned
to see the all backs Ben goose step, but you're
right that was a golden era literally for the Wallabies,
(00:54):
Pauline Jack. It's just like the Nfilly Shield. I suppose
the Bledderslow used to be so prominent, but life used
to say, life used to stop on a Saturday just
for the Renfilly Shield. Yeah, things do change other time.
I suppose ninety two ninety two. If you want to
send us a message, don't forget that. If you're sending
us a standard text costs supply. You can email me
as well if you've got something longer to say. Seventeen
(01:15):
past nine. Kevin Milne is with us this morning, Keildi.
Speaker 3 (01:18):
Kevin, Morning Jack. It's a very interesting the sole thing
about the rugby versus league thing. I don't know whether
you watched the Cowboys shirts match last night, the quarterfinal.
Speaker 2 (01:32):
No, no, I didn't. Last night. I saw the result.
Speaker 3 (01:34):
Yeah, you mentioned the TV spectacle of ben r last night.
There were two penalties, yeah, two in the entire game.
Speaker 2 (01:42):
I mean, I love rugby, I really, and I played
rugby until I was eighteen, you know, I was. I
was a keen. It's not very talented rugby player. But
I watched rugby games and the refereeal make a call
at the breakdown and I literally don't understand it. Does
something happened there like that? And so yeah, I mean
(02:04):
the simplicity with you know, with some of the you know,
with rugby league sometimes I think probably plays a role.
But look, there are myriad factors that I think, you know,
you know, rugby in New Zealand has had its share
of challenges. But when you think about the place that
rugby held in Australia, and the strength of Australian rugby
at the turn of the century like the year two
(02:25):
thousand or the nineties versus today. I mean they're just
their pollar, you know, polls apart. So such is something
big has happened there and it's going to take a
lot to turn it around anyway. Kevin, you've been thinking
about the proposal to introduce tipping in New Zealand.
Speaker 3 (02:40):
Yeah, tipping quite understandably, the HOSBO industries coming up with
ideas the boost profitability, the tipping ideas from a prominent
industry player restaurant to Luke Dello, his idea appears to
be a two pronged attack. First, you reduce the menu
(03:00):
price of your food to attract more customers, and that
seems to me a risky proposition, actually reducing the price
of your meals, given that most restaurants cafes would probably
say that their prices are already as well as they
can set them. But putting that aside, yep, drop your
prices and more customers are walking. But how many more
(03:22):
is the issue and that leads to the other prong,
the tricky one. Will Kiwi customers tip on a regular
basis to make up for the cheaper meals. I guess
the idea is if customers regularly tip your waitings, you
don't have to pay them so much. But I see
a poll in the Herald since the story broke yesterday
(03:42):
has resulted in a resounding no to tipping. I'm wondering
why Luke thinks most of us are ready to tip,
whereas we haven't done the bars. I mean, have we
become more sophisticated diners who want to reward great food
and excellent service. Well, yes, I think there's been some change,
but most customers on a regular basis I think so.
(04:07):
That had surprised me. Does Luke think New Zealand diners
are concerned enough about the plight of the hospital industry,
you know, the closures, etc. The people going bankrupt that tip.
Would they tip to help bail the industry out? Again?
I think some might. Personally, I'd rather see the cost
(04:29):
of a meal go up to reflect a fair price
in a fair way. That seems a simpler and more
transparent solution. Same applies actually to a cup of coffee.
If the cost of a cup has to go up
to pay a decent wage to the person making it
for you, then so be it. But I'm going to
bring you in Jack, because maybe I'm just the boomer
(04:51):
who's never adjusted to tipping. Are you guys, Are you
young guys more likely to give dipping a crack.
Speaker 2 (04:58):
I went to dinner last night, Kevin. It was the
first time I'd been to dinner in a restaurant in
probably a month. My wife has a best friend in
town off We went, had a very lovely dinner, and
when I paid the bill, I also tipped. Now it's
not something that I do regularly, but I think part
(05:18):
of it for me last night, and I didn't feel
I didn't feel an obligation like, I didn't feel the
weight of I didn't feel pressured to do it right.
But I did think last night I am so aware
of hosper businesses going out of business at the moment,
and it feels like the real survive to twenty five
thing is so present that I just wanted to do
(05:39):
something a little bit extra because I thought, you know what,
we had a delicious meal, it was a great experience,
the service was fantastic, and I just thought, if this
is something small that I can do that makes it
just a tiny bit more likely that this restaurant is
going to be here come this time next year. I
want to do it because I want to make sure
that when my sister's when my wife's friends in town
next time, I want to make sure that we can
(06:01):
go out to dinner once again, you know. And so
and I can recognize that I'm probably pretty fortunate in that,
you know, I had the means to be able to
do that. But also if I compare the number of
times that I'm going out to dinner today compared with
a couple of years ago, it's much much less frequent.
You know, these are tired of times, right, and you know,
(06:23):
and I'm not spending nearly as much money as I
would have once upon a time at restaurants. And so,
going last night, I thought, you know what, if this
makes a tiny difference, it was only fifteen percent or
something wasn't it was a huge sum. But I thought,
you know what, if this increases the likelihood they're going
to be here in a year, then I'll do it.
But I reckon the obligatory sense is never going to
be picked up by Kewis. I don't think we're either
(06:45):
going to feel like a true obligation, you know, you know,
like a like in America or something like that. Don't
you reckon?
Speaker 3 (06:51):
Yeah, do you agree with me that if if they
can't run the restaurant on the current prices, I think
it'd be better if they put out the price of
the meal.
Speaker 2 (07:00):
Yeah, but I suppose that the danger of that is
that they then go out of business.
Speaker 3 (07:04):
I mean, look, yeah, well that's right.
Speaker 2 (07:05):
Yeah, yeah, I mean Luke Dello's Luke Dallo is an
astute businessman to say the least. So if he reckons
that this is a way to help restaurants limp through
to you know, slightly you know, slightly wealthier times, then
you know, if that works, then great, because you know,
I think it'll be a real shame, you know, if
(07:26):
we get to if we if we get to the
other side of this economic downturn, and you know, we've
barely got any good hospital spots left because they've all
been they've all been forced to shutter.
Speaker 3 (07:37):
Yeah yeah, yeah, no, good point. That's for a good point.
I'm surprised you don't go out to eat more often,
to be sure.
Speaker 2 (07:43):
I mean, you know, I'm like I say, I'm fortunately
I've got a couple of jobs, but you know that
I think I think everyone is feeling a squeeze to
a certain extent at the moment. So yeah, yeah, you know,
you're just going to be thoughtful about these things. But
like I say, when I do, I want to make
sure that I do what I can to, you know,
help that restaurant be up and running and thriving in
(08:05):
twelve months time. Thank you very much for that, Kevin,
and thank you for your feedback. Heaps and heaps of
text coming through jack Good morning. New Zealand rugby has
been drawn into Ossie code wars and is suffering. Super
rugby is destroying our grass rugby in my opinion, and
as far as I'm concerned, we'd be better off ending
our association with Australian Rugby so is to protect New
Zealand grassroots rugby. Interesting Jin says or Gwinn says Jackie.
(08:30):
Back in two thousand, I got the job of going
to Vanawatu for a week. I flew up to talking
to Port Vella, was picked up by an expat Ossie
taken to their house just in time to watch the
second half of the final bledders Low Obviously there was
a bit of rugby banter with the other Ossies that
were also present. But I will never ever forget Johnny
Eel's last minute long range kick that sealed them the
win and ultimately the cup. It was gutting at the time,
(08:52):
but what a memory. It's amazing how you can remember
were you were for a moment like that and for
a game like that. That is Yeah, that's really special.
What do they call John Eels? Nobody? That was his nickname, right,
because nobody's perfect, so good. Ninety two ninety two is
the text number. Well, get our Sportos thoughts on this
evening's bleeders Low and he joins us live from Sydney next.
Speaker 1 (09:15):
For more from Saturday Morning with Jack Tame, listen live
to News Talks ed B from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack Team podcast
from News Talk SAB.
Speaker 2 (00:12):
Thank you for your text, Jack, Money, money, money, It
all comes down to money, money. Let Rugby League also
has head knocks, but it also has money. This has
been Yeah, that's true. It's interesting. I mean AFL also
has has head knocks. I do think the marketing around
NRL and certainly like the TV spectacle of NRL has
(00:33):
current left rugby in the dust over the last few years,
and honestly even the TV spectacle for AFL seems do
pretty well. But thank you for that, Ben Jack. I
yearned for the days of David Campese and his goose
steps is Roy. Yeah, I'm not sure I necessarily yearned
to see the all backs Ben goose step, but you're
right that was a golden era literally for the Wallabies,
(00:54):
Pauline Jack. It's just like the Nfilly Shield. I suppose
the Bledderslow used to be so prominent, but life used
to say, life used to stop on a Saturday just
for the Renfilly Shield. Yeah, things do change other time.
I suppose ninety two ninety two. If you want to
send us a message, don't forget that. If you're sending
us a standard text costs supply. You can email me
as well if you've got something longer to say. Seventeen
(01:15):
past nine. Kevin Milne is with us this morning, Keildi.
Speaker 3 (01:18):
Kevin, Morning Jack. It's a very interesting the sole thing
about the rugby versus league thing. I don't know whether
you watched the Cowboys shirts match last night, the quarterfinal.
Speaker 2 (01:32):
No, no, I didn't. Last night. I saw the result.
Speaker 3 (01:34):
Yeah, you mentioned the TV spectacle of ben r last night.
There were two penalties, yeah, two in the entire game.
Speaker 2 (01:42):
I mean, I love rugby, I really, and I played
rugby until I was eighteen, you know, I was. I
was a keen. It's not very talented rugby player. But
I watched rugby games and the refereeal make a call
at the breakdown and I literally don't understand it. Does
something happened there like that? And so yeah, I mean
(02:04):
the simplicity with you know, with some of the you know,
with rugby league sometimes I think probably plays a role.
But look, there are myriad factors that I think, you know,
you know, rugby in New Zealand has had its share
of challenges. But when you think about the place that
rugby held in Australia, and the strength of Australian rugby
at the turn of the century like the year two
(02:25):
thousand or the nineties versus today. I mean they're just
their pollar, you know, polls apart. So such is something
big has happened there and it's going to take a
lot to turn it around anyway. Kevin, you've been thinking
about the proposal to introduce tipping in New Zealand.
Speaker 3 (02:40):
Yeah, tipping quite understandably, the HOSBO industries coming up with
ideas the boost profitability, the tipping ideas from a prominent
industry player restaurant to Luke Dello, his idea appears to
be a two pronged attack. First, you reduce the menu
(03:00):
price of your food to attract more customers, and that
seems to me a risky proposition, actually reducing the price
of your meals, given that most restaurants cafes would probably
say that their prices are already as well as they
can set them. But putting that aside, yep, drop your
prices and more customers are walking. But how many more
(03:22):
is the issue and that leads to the other prong,
the tricky one. Will Kiwi customers tip on a regular
basis to make up for the cheaper meals. I guess
the idea is if customers regularly tip your waitings, you
don't have to pay them so much. But I see
a poll in the Herald since the story broke yesterday
(03:42):
has resulted in a resounding no to tipping. I'm wondering
why Luke thinks most of us are ready to tip,
whereas we haven't done the bars. I mean, have we
become more sophisticated diners who want to reward great food
and excellent service. Well, yes, I think there's been some change,
but most customers on a regular basis I think so.
(04:07):
That had surprised me. Does Luke think New Zealand diners
are concerned enough about the plight of the hospital industry,
you know, the closures, etc. The people going bankrupt that tip.
Would they tip to help bail the industry out? Again?
I think some might. Personally, I'd rather see the cost
(04:29):
of a meal go up to reflect a fair price
in a fair way. That seems a simpler and more
transparent solution. Same applies actually to a cup of coffee.
If the cost of a cup has to go up
to pay a decent wage to the person making it
for you, then so be it. But I'm going to
bring you in Jack, because maybe I'm just the boomer
(04:51):
who's never adjusted to tipping. Are you guys, Are you
young guys more likely to give dipping a crack.
Speaker 2 (04:58):
I went to dinner last night, Kevin. It was the
first time I'd been to dinner in a restaurant in
probably a month. My wife has a best friend in
town off We went, had a very lovely dinner, and
when I paid the bill, I also tipped. Now it's
not something that I do regularly, but I think part
(05:18):
of it for me last night, and I didn't feel
I didn't feel an obligation like, I didn't feel the
weight of I didn't feel pressured to do it right.
But I did think last night I am so aware
of hosper businesses going out of business at the moment,
and it feels like the real survive to twenty five
thing is so present that I just wanted to do
(05:39):
something a little bit extra because I thought, you know what,
we had a delicious meal, it was a great experience,
the service was fantastic, and I just thought, if this
is something small that I can do that makes it
just a tiny bit more likely that this restaurant is
going to be here come this time next year. I
want to do it because I want to make sure
that when my sister's when my wife's friends in town
next time, I want to make sure that we can
(06:01):
go out to dinner once again, you know. And so
and I can recognize that I'm probably pretty fortunate in that,
you know, I had the means to be able to
do that. But also if I compare the number of
times that I'm going out to dinner today compared with
a couple of years ago, it's much much less frequent.
You know, these are tired of times, right, and you know,
(06:23):
and I'm not spending nearly as much money as I
would have once upon a time at restaurants. And so,
going last night, I thought, you know what, if this
makes a tiny difference, it was only fifteen percent or
something wasn't it was a huge sum. But I thought,
you know what, if this increases the likelihood they're going
to be here in a year, then I'll do it.
But I reckon the obligatory sense is never going to
be picked up by Kewis. I don't think we're either
(06:45):
going to feel like a true obligation, you know, you know,
like a like in America or something like that. Don't
you reckon?
Speaker 3 (06:51):
Yeah, do you agree with me that if if they
can't run the restaurant on the current prices, I think
it'd be better if they put out the price of
the meal.
Speaker 2 (07:00):
Yeah, but I suppose that the danger of that is
that they then go out of business.
Speaker 3 (07:04):
I mean, look, yeah, well that's right.
Speaker 2 (07:05):
Yeah, yeah, I mean Luke Dello's Luke Dallo is an
astute businessman to say the least. So if he reckons
that this is a way to help restaurants limp through
to you know, slightly you know, slightly wealthier times, then
you know, if that works, then great, because you know,
I think it'll be a real shame, you know, if
(07:26):
we get to if we if we get to the
other side of this economic downturn, and you know, we've
barely got any good hospital spots left because they've all
been they've all been forced to shutter.
Speaker 3 (07:37):
Yeah yeah, yeah, no, good point. That's for a good point.
I'm surprised you don't go out to eat more often,
to be sure.
Speaker 2 (07:43):
I mean, you know, I'm like I say, I'm fortunately
I've got a couple of jobs, but you know that
I think I think everyone is feeling a squeeze to
a certain extent at the moment. So yeah, yeah, you know,
you're just going to be thoughtful about these things. But
like I say, when I do, I want to make
sure that I do what I can to, you know,
help that restaurant be up and running and thriving in
(08:05):
twelve months time. Thank you very much for that, Kevin,
and thank you for your feedback. Heaps and heaps of
text coming through jack Good morning. New Zealand rugby has
been drawn into Ossie code wars and is suffering. Super
rugby is destroying our grass rugby in my opinion, and
as far as I'm concerned, we'd be better off ending
our association with Australian Rugby so is to protect New
Zealand grassroots rugby. Interesting Jin says or Gwinn says Jackie.
(08:30):
Back in two thousand, I got the job of going
to Vanawatu for a week. I flew up to talking
to Port Vella, was picked up by an expat Ossie
taken to their house just in time to watch the
second half of the final bledders Low Obviously there was
a bit of rugby banter with the other Ossies that
were also present. But I will never ever forget Johnny
Eel's last minute long range kick that sealed them the
win and ultimately the cup. It was gutting at the time,
(08:52):
but what a memory. It's amazing how you can remember
were you were for a moment like that and for
a game like that. That is Yeah, that's really special.
What do they call John Eels? Nobody? That was his nickname, right,
because nobody's perfect, so good. Ninety two ninety two is
the text number. Well, get our Sportos thoughts on this
evening's bleeders Low and he joins us live from Sydney next.
Speaker 1 (09:15):
For more from Saturday Morning with Jack Tame, listen live
to News Talks ed B from nine am Saturday, or
follow the podcast on iHeartRadio.
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