Is there too much Inland Revenue interference in the distribution of tips?
Andrew Cannon, Chef/proprietor, The Victoria Inn, Salcombe, Devon
"I certainly think so. I feel that staff are unfairly penalised through tax deductions on money that they have earned through their hard work. I think businesses pay enough tax to the Government and should be given a break occasionally. I am at odds with employers who use tips to top up their staff's salaries to minimum wage [levels]as I think that's bad practice."
Michael North, Head chef/proprietor, The Goose, Britwell Salome, Oxfordshire
"I think that there is a big misunderstanding among customers about the distribution of tips. A pub employing a service charge may not distribute any of the money it generates to its staff, which is wrong. Staff who earn a gratuity do so through their own skill and industry. I believe it's wrong to tax any sort of bonus."
Chris Jewell, Licensee, The Stackpole Inn, Stackpole, Pembrokeshire
"Current rules are unfair on pub owners. We have already got enough on our plate without having to worry about whether our employees have paid the correct deductions on gratuities. I'd rather that it was the staff's responsibility to declare any tips they receive for tax and not their employer's. In an industry full of red tape, it leaves us with another administrative burden."
Matt Tebbutt, Chef/proprietor, The Foxhunter, near Abergavenny, Monmouthshire
"I'd like to see a system where I can run a profitable business with a professional team of staff. I think the problem with taxing staff on tips is that it discourages young people from joining the profession. If we want to enjoy great customer service when we eat out then we have to offer more lucrative rewards for waiting staff."