Gallivant Removes The Reliance On Tips With New Pay Structure

Gallivant Removes The Reliance On Tips With New Pay Structure

The award-winning Gallivant makes a bold move by banning tips and introducing fair pay structure for the staff

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.

Gallivant Removes The Reliance On Tips With New Pay Structure

“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.

Gallivant Removes The Reliance On Tips With New Pay Structure 2

Editorial Team

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