The charge, introduced for selected trading periods including Christmas and New Year’s Eve at the chef’s Bishopsgate site, sits well above the typical 10% to 12.5% seen across most UK pubs and restaurants.
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The move comes as hospitality businesses continue to face sustained cost pressures, with some operators exploring service charge structures as a way to support staff earnings and retention.
Pushing too high
However, operators told The Morning Advertiser (MA) that pushing charges too high risks undermining customer trust and demand.
Mike Shaw, chef patron at the Freemasons in Wiswell, said his business maintains a 10% service charge, warning against using it to offset wider cost increases.
“I feel a 10% service charge is a fair amount,” he said. “Increasing service can ultimately have a negative impact on your business… all the increasing costs cannot just be added on to the customer, doing this can ultimately see a drop off in your weekly or monthly revenue.”
Shaw added that strong service remained the key driver of customer acceptance.
“We strive to give the very best experience to all our guests, therefore it is more likely that the customer will be more generous and be more than happy to pay any service charge.”
At Kent gastropub the Dog at Wingham, owner Marc Bridgen said a 12.5% discretionary charge remains the benchmark for his business.
“I think our service charge is about right for our product and geography,” he said. “I have seen 15% in London, I think we are a way off from following in the home counties.”
He added that service charge continues to play an important role in recruitment and retention, with teams earning “excellent TRONC”.
Good service is key
Elsewhere, Martin Bull, head chef and general manager at the George at Burpham, said his site also applies a 12.5% charge, but stressed it must be tied to service quality.
“I think UK consumers would accept a higher service charge if the service was outstanding and warranted it,” he said, adding that charges should not be applied to bar-only transactions.
The comments come amid conversations over US-style tipping practices in the UK, with some venues introducing higher discretionary charges or adding service fees to drinks.
While service charges are typically distributed to staff via TRONC systems, operators said transparency and consistency remain key to maintaining customer confidence.
Ramsay’s move is likely to intensify scrutiny on how far the UK market can absorb higher tipping levels, particularly as businesses balance rising costs with consumer sensitivity to price.
