Fair Pay and Tipping Banned at the Gallivant
The Gallivant, the award-winning restaurant with rooms just
a stone's throw from the beaches of Camber, are proud to be setting an example
to the hospitality trade with their innovative pay and bonus structure for
their team, which they started in January 2016.
The hotel was the first hotel in the U.K. not to charge a
service charge OR accept any tips. They pay their team £9 or more per hour, an
additional performance based bonus and also a share of the company's profits at
the end of the financial year. They no longer add a service charge onto the
bill, but instead made some amendments to the menu pricing, ensuring fair pay
across the team.
The Gallivant was praised by the SRA when awarded the top
accolade of 3 stars in July 2015 for their commitment to staff training, and
for their rigorous food sourcing policy (95% of fresh ingredients come from
within 10 miles of the kitchen), environmentally sensitive trading and staff
training and management. Owner Harry Cragoe is passionate about creating an environment
where his team feel and know they are really valued as an integral part of the
team and will enjoy the benefits of the hotel's success.
“It is very important for us to ensure every staff member at
The Gallivant knows how much they contribute and are valued, from the team who
clean the rooms, to the kitchen porter right through to the amazing waiting
staff and sous chefs – they are all vital roles, and contribute to making the
Gallivant such a success” said owner Harry Cragoe.
The Gallivant underwent refurbishment in the Spring of 2016,
with most of the 20 rooms now complete, many with roll tops baths, private
gardens and a new spa treatment room 'The Beach Hut' that opened in the
autumn. With a series of gourmet
evenings with guest chefs and local vineyards planned for 2017 and chef Oliver
Joyce creating delicious locally sourced, seasonal menus, The Gallivant team
are looking forward to a busy and exciting year by the sea.
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