Overview
- Outrage from diners followed news that Gordon Ramsay’s Lucky Cat listed a 20% discretionary charge on its New Year’s Eve menu, with many saying they now avoid venues that add such fees.
- Readers quoted by The Independent argued wages should be built into menu prices so the final cost is clear, while others said they would still tip when service is strong and the money reaches staff.
- Industry leaders defended the model, with UKHospitality’s Kate Nicholls citing rising business rates, food and energy bills, and stating tips and discretionary charges go to staff.
- Under UK law these charges are optional and customers can ask to remove them at payment, a point consumer advocates say many diners do not realise.
- The Lucky Cat rate sits above norms elsewhere, as Ramsay usually applies 15% and peers such as Marco Pierre White, Rick Stein, Raymond Blanc and Heston Blumenthal tend to add 10–12.5%, while chef Simon Wood backed a typical 12.5% but called 20% high.