Skip fees in Vienna: Between enjoyment and resentment of the guests
Skip fees in Vienna: Between enjoyment and resentment of the guests
In the diverse catering scene of Vienna, a topic is currently causing lively discussions: the cover fees, also known as "couvert". This practice is increasingly observing in the more expensive restaurants in the city center, where guests discover up to five euros per person for the service and special additions on the invoice. While these fees are listed on the menus, they still cause confusion and resentment among visitors how numerous entries on platforms such as Tripadvisor and Google show.
Mario Pulker, who is responsible for the catering trade at the Austria Chamber of Commerce (WKO), promises that the mainly high -level restaurants will charge these fees of around 6,000 members. However, the question remains: do guests really understand what they pay for? Many feel surprised or even over -advised when additional costs come to the bill that is not immediately perceived as justified.
The views of the restaurateurs
Erich Fiala, who opened his new "Kendang" restaurant in Webgasse, has also introduced meters. His consideration behind it was to give the guests the first impression of a culinary experience. For example, the plus includes a carafe of water, vegan chips and homemade sambal, and it calculates 2 euros per adult. According to him, this measure is well received by the guests.
tradition and modern challenges
The moped fees are particularly widespread in more expensive catering companies, as Erwin Scheiflinger, Vice of the Vienna Chamber of Commerce, addresses gastronomy and owner of the traditional “Bastei Beisl”. About five euros for bread and spreads will be charged here. Nevertheless, many restaurateurs in their everyday business do without such fees, but use them on special occasions, since simple additional services can no longer be offered free of charge.
The acceptance of these fees varies greatly - some guests are ready to pay for the quality and the ambience offered, while others willingly forego surcharges in simpler dishes. In many other countries in Europe, such fees are common practice, but their application remains controversial in Vienna, especially in less sophisticated local. Scheiflinger summarizes: "If you value an exquisite table design, you will be willing to pay the additional costs."
It remains to be seen how opinions will develop through these fees and whether the Viennese gastronomy can find new ways in order to offer guests a transparent price-performance ratio. The discussion about the cover fees is therefore by no means ended, but could continue to ensure conversation in the coming months and years, especially as part of the changing catering culture in the capital. Further details on this topic can be found in a detailed report on www.kosmo.at
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