{"id":13243,"date":"2022-07-21T23:16:53","date_gmt":"2022-07-21T23:16:53","guid":{"rendered":"https:\/\/magnetnetwork.ca\/?p=13243"},"modified":"2022-07-26T18:18:47","modified_gmt":"2022-07-26T18:18:47","slug":"est-ce-que-le-mouvement-sans-pourboire-est-viable-pour-les-restaurants","status":"publish","type":"post","link":"https:\/\/magnetnetwork.ca\/fr\/est-ce-que-le-mouvement-sans-pourboire-est-viable-pour-les-restaurants\/","title":{"rendered":"Est-ce que le mouvement \u00ab sans pourboire \u00bb est viable pour les restaurants ?"},"content":{"rendered":"
Par: Mackenzie Currier<\/em><\/h5>\n

Qu\u2019est-ce que le mouvement \u00ab sans pourboire \u00bb ? Le mod\u00e8le \u00ab sans pourboire \u00bb permet de r\u00e9mun\u00e9rer les serveurs et les employ\u00e9s de restaurants de mani\u00e8re \u00e9quitable et pr\u00e9visible, ind\u00e9pendamment de l\u2019appr\u00e9ciation des clients. Le co\u00fbt de l\u2019augmentation des salaires du personnel se refl\u00e8te dans la hausse des prix des menus. <\/span><\/p>\n

\u00c0 l\u2019heure actuelle, la plupart des serveurs de restaurant per\u00e7oivent un \u00ab salaire minimum \u00bb moins \u00e9lev\u00e9, et sont oblig\u00e9s de recourir aux pourboires pour arrondir leur salaire. Cette culture du pourboire est profond\u00e9ment ancr\u00e9e dans les m\u0153urs des consommateurs canadiens. La question est donc de savoir si un mod\u00e8le \u00ab sans pourboire \u00bb sera capable d\u2019attirer le personnel et les clients.<\/span><\/p>\n

Le restaurant Barque BBQ \u00e0 Toronto a adopt\u00e9 un mod\u00e8le \u00ab sans pourboire \u00bb depuis le 4 mai 2022. Le propri\u00e9taire du restaurant, David Neinstein, offre un salaire horaire de 22,25 $ \u00e0 ses employ\u00e9s, ainsi que des cong\u00e9s de maladie pay\u00e9s, des cong\u00e9s personnels et des prestations de sant\u00e9. <\/span><\/p>\n

\u00ab<\/span> Pourquoi est-ce que les employ\u00e9s d\u2019un restaurant devraient accepter un salaire minimum inf\u00e9rieur \u00e0 la norme et que leur r\u00e9mun\u00e9ration soit d\u00e9termin\u00e9e par des inconnus ? \u00bb<\/span><\/h2>\n

Neinstein souhaitait que son personnel puisse b\u00e9n\u00e9ficier d\u2019un revenu pr\u00e9visible et stable. \u00c9tant donn\u00e9 que le pourboire est enti\u00e8rement tributaire du client, les serveurs risquent de recevoir un pourboire moins \u00e9lev\u00e9 en cas de pr\u00e9jug\u00e9s ou de partis pris, sachant que les employ\u00e9s travaillant en cuisine sont g\u00e9n\u00e9ralement moins bien r\u00e9mun\u00e9r\u00e9s que les serveurs.<\/span>\u00ab Pourquoi est-ce que les employ\u00e9s d\u2019un restaurant devraient accepter un salaire minimum inf\u00e9rieur \u00e0 la norme et que leur r\u00e9mun\u00e9ration soit d\u00e9termin\u00e9e par des inconnus ? \u00bb a-t-il ajout\u00e9.<\/span><\/p>\n

En revanche, tous les serveurs ne sont pas n\u00e9cessairement ouverts \u00e0 l\u2019id\u00e9e de changer la structure de paiement. Neinstein a expliqu\u00e9 que certains serveurs h\u00e9sitaient \u00e0 ren\u00e9gocier leur contrat, car cela supposait une baisse de salaire en raison de la perte des pourboires. <\/span><\/p>\n

Dans le secteur de la restauration, certains serveurs re\u00e7oivent des centaines de dollars en pourboires chaque soir. Les pourboires sont \u00e9galement tr\u00e8s peu r\u00e9glement\u00e9s et certains serveurs choisissent de ne pas d\u00e9clarer ces revenus afin d\u2019\u00e9viter de payer des imp\u00f4ts. Neinstein explique que \u00ab beaucoup de gens ne veulent pas renoncer \u00e0 ce revenu non impos\u00e9 \u00bb.<\/span><\/p>\n

La pand\u00e9mie de COVID-19 a entra\u00een\u00e9 une forte rotation du personnel, si bien que Neinstein a pu embaucher d\u00e8s le d\u00e9part de nouveaux employ\u00e9s sans qu\u2019il soit question de pourboire, et ren\u00e9gocier plus facilement les contrats des employ\u00e9s actuels. Sa volont\u00e9 de mettre l\u2019accent sur les cong\u00e9s de maladie pay\u00e9s a \u00e9t\u00e9 particuli\u00e8rement attrayante au cours de la pand\u00e9mie. Neinstein pr\u00e9cise que son mod\u00e8le d\u2019entreprise attire et fid\u00e9lise les employ\u00e9s qui comprennent que leur salaire fera l\u2019objet de d\u00e9ductions fiscales. <\/span><\/p>\n

Les clients de Barque BBQ ont dans l\u2019ensemble r\u00e9agi positivement \u00e0 ce changement.<\/span> Neinstein a d\u00e9clar\u00e9 : \u00ab Nous nous attendions \u00e0 ce qu\u2019il y ait beaucoup de plaintes et de probl\u00e8mes li\u00e9s \u00e0 ce changement, mais en d\u00e9finitive, il n\u2019y en a pas eu du tout<\/span>\u00bb.<\/span><\/p>\n

L\u2019h\u00e9sitation des clients \u00e0 exp\u00e9rimenter les restaurants \u00ab sans pourboire \u00bb<\/span><\/h2>\n

D\u2019autres restaurants proposant un mod\u00e8le \u00ab sans pourboire \u00bb n\u2019ont pas eu la m\u00eame chance. D\u2019autres restaurants proposant un mod\u00e8le \u00ab sans pourboire \u00bb n\u2019ont pas eu la m\u00eame chance. Le restaurant Ritual situ\u00e9 \u00e0 Vancouver est repass\u00e9 au mod\u00e8le de pourboire apr\u00e8s avoir re\u00e7u des commentaires n\u00e9gatifs de la part de ses clients sur sa politique \u00ab sans pourboire \u00bb. Le propri\u00e9taire de Ritual et chef cuisinier Nevada Cope a d\u00e9clar\u00e9 en 2016 dans une interview sur CTV : \u00ab C\u2019est difficile pour les gens. Nous avons eu beaucoup d\u2019exp\u00e9riences diff\u00e9rentes avec des clients o\u00f9 la situation \u00e9tait bizarre \u00bb. <\/span>interview sur CTV<\/span><\/a>Le restaurant a depuis ferm\u00e9 ses portes. <\/span><\/p>\n

L\u2019h\u00e9sitation des clients \u00e0 exp\u00e9rimenter les restaurants \u00ab sans pourboire \u00bb refl\u00e8te le sentiment g\u00e9n\u00e9ralement positif des Canadiens \u00e0 l\u2019\u00e9gard de la culture du pourboire<\/span> Dans<\/span> un rapport de l\u2019Universit\u00e9 Dalhousie<\/span><\/a> 990 personnes ont \u00e9t\u00e9 interrog\u00e9es sur leur perception des pratiques de pourboires durant la pand\u00e9mie de COVID-19. Les personnes interrog\u00e9es ont r\u00e9pondu qu\u2019elles aimaient laisser des pourboires (37 %), tandis que seulement 10 % d\u2019entre elles ont d\u00e9clar\u00e9 ne pas aimer cette pratique. La culture du pourboire \u00e9tant largement accept\u00e9e, le passage \u00e0 un mod\u00e8le \u00ab sans pourboire \u00bb pr\u00e9sente certaines difficult\u00e9s. Toutefois, un tel risque permet d\u2019accro\u00eetre la stabilit\u00e9 du personnel et l\u2019\u00e9quit\u00e9.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

La viabilit\u00e9 du mouvement \u00ab sans pourboire \u00bb est abord\u00e9e par des propri\u00e9taires actuels et anciens de restaurants pratiquant le mode \u00ab sans pourboire \u00bb au Canada. <\/p>\n","protected":false},"author":17,"featured_media":13256,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[151,2882],"tags":[3112,3114],"class_list":["post-13243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-fr","category-employer-fr-2","tag-pourboire","tag-restaurants-fr"],"acf":[],"yoast_head":"\nEst-ce que le mouvement \u00ab sans pourboire \u00bb est viable ?<\/title>\n<meta name=\"description\" content=\"La viabilit\u00e9 du mouvement \u00ab sans pourboire \u00bb est abord\u00e9e par des propri\u00e9taires actuels et anciens de restaurants pratiquant le mode \u00ab sans pourboire \u00bb au Canada.\" \/>\n<meta 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