Decided to start this so people would know which restaurants/bars charge service fees/charges, because I don't like to be surprised and hit with one out of the blue, and I know a lot of people (me included) don't like the concept of it. There shouldn't be a discussion about whether or not they're appropriate in this thread, that can be done in another thread, this one can be just a list.

S&B (59th St. location) - 2% fee for credit card transactions
Birrieria Diaz - 5% I think, for cc transactions

Did you go to both these places in one day and just rage lol? I don't blame you I hate that **** too; however it is funny.

Did you go to both these places in one day and just rage lol? I don't blame you I hate that **** too; however it is funny.

No, Birrieria Diaz was a few weeks ago and the last time we were there (months ago, if not a year), they didn't have a fee. S&B was this weekend and was the proverbial straw...

So the list currently stands at Birrieria Diaz and S&B, but needs to be expanded to all of Happy Plate - original S&B on 59th, Sunnyside Diners, Taqueria El Camino, Classen Grill, Grill On The Hill.

Apparently Happy Plate got the idea from another local restaurant group, anybody know which one?

Not a service fee but The Ranch charged me $4 to split a side chop salad between my wife & 5 year old daughter on Saturday night. It wasn't particularly large either. Never have had a split charge on a salad before which we often times do between my wife & I. Along with a couple other things about the meal (this was just the icing on a bad cake) my last 2 experiences have now been way under par there. Mahogany has mostly taken over as our regular steakhouse but now it's solidified esp given the Ranch is a good bit higher priced.

Not a service fee but The Ranch charged me $4 to split a side chop salad between my wife & 5 year old daughter on Saturday night. It wasn't particularly large either. Never have had a split charge on a salad before which we often times do between my wife & I. Along with a couple other things about the meal (this was just the icing on a bad cake) my last 2 experiences have now been way under par there. Mahogany has mostly taken over as our regular steakhouse but now it's solidified esp given the Ranch is a good bit higher priced.

that is truly bizarre ..

that is truly bizarre ..

I wish that was the most bizarre part. Both of our steaks were undercooked- mine was practically raw. He sliced up my wifes filet for her on her plate first since it was of course a hot plate throwing on a little extra butter to help it cook. No big deal there but mine was so undercooked & had virtually no crust on it at all but instead of taking it back to kitchen he orders a searing hot plate then comes back and proceeds to cut my NY strip into 6-7 strips, throws some butter on the searing hot plate and then cooks it up on a tray next to me. I could go on but meal was basically done at that point. Fortunately I was in a very good mood that evening so I didn't make an ordeal about it.

I wish that was the most bizarre part. Both of our steaks were undercooked- mine was practically raw. He sliced up my wifes filet for her on her plate first since it was of course a hot plate throwing on a little extra butter to help it cook. No big deal there but mine was so undercooked & had virtually no crust on it at all but instead of taking it back to kitchen he orders a searing hot plate then comes back and proceeds to cut my NY strip into 6-7 strips, throws some butter on the searing hot plate and then cooks it up on a tray next to me. I could go on but meal was basically done at that point. Fortunately I was in a very good mood that evening so I didn't make an ordeal about it.

This is absolutely weird, that cannot be their standard procedure to bump steaks.

This is absolutely weird, that cannot be their standard procedure to bump steaks.

Server had waited on us before, I recognized him and made a comment. He seemed a little off put upon greeting probably because we had our daughter & no alcohol. I asked him about specials which he told me they didn't have any other than a couple always steak options but then I heard all the tables around us get delivered. I get it, I was in the business a long time, but he totally misread our table. Think we still dropped $240. Told my wife no mas Ranch unless it's on someone else's tab.

Not a service fee but The Ranch charged me $4 to split a side chop salad between my wife & 5 year old daughter on Saturday night. It wasn't particularly large either. Never have had a split charge on a salad before which we often times do between my wife & I. Along with a couple other things about the meal (this was just the icing on a bad cake) my last 2 experiences have now been way under par there. Mahogany has mostly taken over as our regular steakhouse but now it's solidified esp given the Ranch is a good bit higher priced.

Same with us. Service and especially food quality has gone downhill since Norman location opened. We usually let the kids (early 20's) choose and they all choose Mahogany. The $4 split on a salad is a new one for us as we had never been charged to split a salad between my wife and I.

So I'm not crazy and the Ranch has declined. Last time I went was back in December right before Christmas, to the one in Norman. It seemed like they were short staff and on top of that the server was a younger and seemed still fresh. Food was fine, but service was not good. Luckily we were catching up with friends from out of town so the fact that it took awhile didn't matter as much, but I did catch myself on more than one occasion apologizing that the service was usually much better.

My wife and I have always like Mahogany a little better, but recently tried Bob's in the Omni because we were given a gift card. We were both really surprised at how much we liked it, and have now put that into our rotation instead of the Ranch.

Not to dogpile on the Ranch but I literally had this discussion with some work colleagues just last week. Typical conversation of "what's your favorite steak in town" which quickly devolved into crapping on the Ranch for it's atmosphere and the declining service.

I wonder if the Ranch really got worse or if there are simply more highly competent steak houses to choose from, giving the appearance that the Ranch is dated and no longer a top option. It used to be my favorite filet in town. Now it's not in our personal top 3.

I have a big gift card to The Ranch but now I really want to go in and ask if they charge to split a salad. That is the most insane thing I've ever heard.

I have a big gift card to The Ranch but now I really want to go in and ask if they charge to split a salad. That is the most insane thing I've ever heard.

Split plate charges have actually been around a long time. They may be more common now but l've occasionally seen notices of them on menu's for many years.

Split plate charges have actually been around a long time. They may be more common now but l've occasionally seen notices of them on menu's for many years.

I always noticed them at Mexican places, of course trying to capture some dollars for those who eat the free chips and dips and tortillas around splitting a meal.

Split plate charges have actually been around a long time. They may be more common now but l've occasionally seen notices of them on menu's for many years.

Indeed but they're a challenge on the restaurants side because it's not received very well even if "extra" is given. In my case this was literally a small $14 first out salad and they should not have split it for my daughter and charged $4.

I always noticed them at Mexican places, of course trying to capture some dollars for those who eat the free chips and dips and tortillas around splitting a meal.

Understandable in that situation. I usually see it as a "set-up" charge if entree not ordered,

Understandable in that situation. I usually see it as a "set-up" charge if entree not ordered,

That is supposed to be additional accompaniments in my experience. For Mexican restaurants if you split a fajita they will often charge a setup fee that includes more shredded cheese, sour cream, guac, pico, and tortillas. At higher end fine dining restaurants I expect for the total protein to remain the same but the sides and garnishes to be beefed up for presentations sake. With the notorious Ranch split salad I imagine they are again adding a bit more of the components to make the split portion not look emaciated. If all they are doing is bringing an extra plate that is not acceptable.

Rainbow Bistro on 39th charges a "local overhead fee".

Rainbow Bistro on 39th charges a "local overhead fee".

lol

Rainbow Bistro on 39th charges a "local overhead fee".

I feel like there’s a double entendre buried somewhere in there, lol

Formosa (next to Tower Theatre) has started a 4% non-cash fee, not sure when but it hasn't always had one in place (we've been going since they opened).

I'm not super bothered by fees I guess. however I prefer when a business just has it built into their pricing structure and then offers a CASH discount. it's a better approach. Headed to NYC this week and I have noticed many bars in NYC only take cash and have an ATM on site. they then avoid CC fees and make money off ATM fees.

I'm not super bothered by fees I guess. however I prefer when a business just has it built into their pricing structure and then offers a CASH discount. it's a better approach. Headed to NYC this week and I have noticed many bars in NYC only take cash and have an ATM on site. they then avoid CC fees and make money off ATM fees.

I'd say just build it into your cost and not even offer a cash discount to call attention to it. No one is going to notice 5% built into a $10 item. So then it's $10.50. In today's environment of everything costing more who is going to care. If 50 cents more on a $10 menu item is going to loose customers then your $10 cost is probably too high to start with. And as to charging for splitting an entree I know Outback doesn't as the wife and I will split their pork chop entree because you get 2 chops with it anyway and we never get charged for an extra plate. it is a $23 entree though. As the wife and I have gotten older and just can't eat as much we split entrees at a lot of places. I don't recall ever getting charged for it. We don't ever do it at Mexican restaurants where we both get setups.

I'd say just build it into your cost and not even offer a cash discount to call attention to it. No one is going to notice 5% built into a $10 item. So then it's $10.50. In today's environment of everything costing more who is going to care. If 50 cents more on a $10 menu item is going to loose customers then your $10 cost is probably too high to start with.

but here we are listing people who are adding 50 cents to a 10.00 item.
I agree though build it in if you want. but the fee doesn't really bother me.

but here we are listing people who are adding 50 cents to a 10.00 item.
I agree though build it in if you want. but the fee doesn't really bother me.

But if they built it in with no cash discount would we be listing them?

But if they built it in with no cash discount would we be listing them?

That's kind of my point. I am sure many do take that into account when setting prices. but I guess its important to some when making a decision on where to eat based on 5% "Shrug"

Formosa (next to Tower Theatre) has started a 4% non-cash fee, not sure when but it hasn't always had one in place (we've been going since they opened).

I'm guessing part of the new prevalance of these fees is the ease with which newer POS software allows you to add them.

I would never charge a CC fee at my business. I'm happy when anyone pays me. Please give me all your rewards cards and frequent flyer cards.

And also, 4%?? You can get better rates than that. This is just hosing the customer.

I'm guessing part of the new prevalance of these fees is the ease with which newer POS software allows you to add them.

I would never charge a CC fee at my business. I'm happy when anyone pays me. Please give me all your rewards cards and frequent flyer cards.

And also, 4%?? You can get better rates than that. This is just hosing the customer.

I have never understood those places that don't take a credit card because they don't want to pay the percentage. I have always joked that I would take a Sears or texaco card if I could. Money in hand is always better. Pay me in pennies and ones if you need to....just pay me. Although I have accepted Diners Club for over 20 years....I have never had anyone use one but I take it just in case.

As I've said since the beginning, and others have mentioned recently, just build it in to the menu price, nobody will notice. There are so many places to eat now that if one average place has a service charge, I can find another restaurant to take its place pretty easily. We will still probably eat at Formosa because it's so convenient for a pre-Tower-show dinner, but will pay cash and tell them it's a bad look to add a service fee. Capitalism run amok, do it and see what you can get away with, just like the rest of everything in the USA at this point...

But if they built it in with no cash discount would we be listing them?

No, because it wouldn't be listed as a separate line item. Also, there are places that just add a general service charge even if you pay cash and there are some that only do it for using a credit card.

What is worse? Charging a service or CC fee or spinning the tablet around and asking for a tip for counter service like Johnnies or Hynsons where you order at the counter and pick up at at the counter.

This thread brought to you by..... Boomers!

(internet sarcasm, don't freak out)

What is worse? Charging a service or CC fee or spinning the tablet around and asking for a tip for counter service like Johnnies or Hynsons where you order at the counter and pick up at at the counter.

Charging a service fee, because you have the option to not tip when they spin it around.

And I'm Gen X, not a Boomer. :p

Looking over this thread, the merchant services fee at formosa isn't new to me. Although thinking about it, I may start carrying cash and potentially avoid having the tip conversation when I pay with card....

Looking over this thread, the merchant services fee at formosa isn't new to me. Although thinking about it, I may start carrying cash and potentially avoid having the tip conversation when I pay with card....

I've just started doing those tips on a "round up" basis. I usually round up to a reasonable round number under 10%. So $26.32 would be $27.50 or $28.00. $18.92 would be $20.00.

I don't mind exercising my brain a little on the math, but tired of selecting the 15% option at the low end for fast casual.

I spent a lot of time in the service industry and so I definitely empathize with those workers but it's getting increasingly hard for me to put up with the amount of asks that are out there for tips.

As I've said since the beginning, and others have mentioned recently, just build it in to the menu price, nobody will notice. There are so many places to eat now that if one average place has a service charge, I can find another restaurant to take its place pretty easily. We will still probably eat at Formosa because it's so convenient for a pre-Tower-show dinner, but will pay cash and tell them it's a bad look to add a service fee. Capitalism run amok, do it and see what you can get away with, just like the rest of everything in the USA at this point...

Seriously, how is this 'capitalism run amok'? As Mid stated earlier, it's a really short-sighted act that should result in decreased business. Diners should simply not eat at places that charge unwanted fees. I think socialists can charge fees, too.

The credit card service fee is a direct result of the credit card companies basically extorting their clients for more money (some of which is used for their cash back programs). The credit card fees are getting ridiculous and this is just one attempt at business bringing attention to it. Rather that is right or wrong is a matter of personal opinion, but I too would prefer just add it in the price and call it good (make a few extra cents on the very few people paying cash these days). Funny thing, passing the transaction fees to customers was once banned by federal law, but that law expired in 1984. Lots of legal battles followed, including some at the state level (summary in PDF).

https://www.crfonline.org/wp-content/uploads/2017/12/A-History-of-Credit-Card-Transaction-Costs-4Q2015.pdf

Tips are getting so far out of hand, it's pathetic. Tips are for people making $2.13/hr, not people getting $15/hr. But I am afraid of what they might do to my food if I don't tip some at those places that want a tip right when you order... how do I know if you will provide good service or not (if you even do anything at all)?

Tips are getting so far out of hand, it's pathetic. Tips are for people making $2.13/hr, not people getting $15/hr. But I am afraid of what they might do to my food if I don't tip some at those places that want a tip right when you order... how do I know if you will provide good service or not (if you even do anything at all)?

Johnnies is a good example of that. You order and pay at the counter them pick your food up at the counter. But when you pay they have the tablet there to select a tip or no tip. I won't tip on that but I do leave a couple of dollars on the table for the lady that cleans the table for some reason.