#Surcharge

[redmapletechnologies]

The Basics of Merchant Surcharging: What Businesses Need to Know - Red Maple

In today’s competitive business world, managing costs while providing great customer service is essential. One way that businesses can handle the rising costs of credit card processing is by using surcharging. Surcharging allows businesses to pass some of the fees for credit card transactions directly to the customer. However, before jumping into this practice, businesses need to understand its implications, benefits, and potential drawbacks.

[steph]

La file d'attente

C’est l’histoire d’une file d’attente. Il y a du monde dedans. Certains attendent patiemment, d’autres essaient par tous les moyens de passer devant. Il y a des silencieux et des bruyants. La file est longue, longue, elle s’étire à l’infini. Je n’en vois jamais le bout. Les gens passent à mon guichet, mais rien n’y fait, la file d’attente ne raccourcit pas. La file d’attente, c’est une métaphore…

[composingliger]

They’re not kidding. In certain large restaurant chains, it often feels like one of those movie scenes where the hostage is told to answer the door, but act like everything is peachy-keen.

What folks outside of America might not know (I certainly didn’t when moving to the US) is that tips can make up a substantial portion of a service employee’s income. In many states, tippable employees can be paid less than federal minimum wage (a subminimum wage as low as $2.13/hour instead of the standard $7.25/hour) with tips expected to make up the difference.

I hate tipping culture, especially after learning its history of being a way to not need to pay newly freed black slaves; but to hell will I ever stifle an employee a tip, no matter how bad the service.

It’s also not uncommon for tippable employees to be required to tip-out a portion of their tips (sometimes 50% or more) to support staff such as food runners, host/hostesses and sometimes even kitchen staff. On one hand, this may help balance out situations where customer-facing employees receive significantly higher income than their peers; but it can also be used as a way to turn traditional non-tippable employees into tippable ones eligible for subminimum wage.

It’s not completely hopeless—a number of states require minimum wage to be calculated pre-tips and some restaurants have even abandoned tips all together. But one of the reasons that dining out in the US seems so cheap is that the true cost of a meal is probably 25-40% higher than the posted price.

All laid out neatly on the receipt to show you how it would have been so much cheaper if not for: government taxes (”10% sales tax”), healthcare requirements (”5% healthcare mandate”), gig-worker employment laws (”10% driver/employee benefits”) or employees (”suggested 15-25% gratuity”).

If you think being a “paying customer” somehow entitles you to a Disney Princess-like experience (complete with “servants” you can walk over), you’re a complete and contemptible arse.

deranged how americans force service employees to maintain for them westworld style the illusion that their taco bell drive thru employee is in it for sheer love of the game

[shipsaving]

Dealing with high shipping costs to remote areas? 📦 Our latest blog breaks down the Delivery Area Surcharge and offers tips to help you manage these extra fees effectively.

Learn more about optimizing your shipping strategy!

[xtruss]

Finance: Credit Card Surcharge Guidance Set To Start In New York

— By Damon Fletcher | February 6, 2024

Rochester, N.Y. (WROC) — There is a new guidance for New York State businesses when charging an additional fee to customers paying with a credit card, starting on February 11.

This new guidance comes after Governor Kathy Hochul signed into law Assembly Bill 2672 in December, which imposes disclosure requirements with respect to credit card surcharges for transactions with New York customers.

“Transparency is crucial in building trust between businesses and communities and now patrons will be empowered to budget accordingly,” Governor Kathy Hochul said.

The New York Department of State also provided a list of dos and don’ts:

DO:

The business lists the higher credit card price next to a lower cash price.

The business lists the credit card price for items and services, then lets customers know they will receive a discount for using cash.

The business changes all prices to the credit card price.

DON’T:

The business posts a sign on the door and at the register stating an additional 3.9 percent surcharge will apply for credit card purchases.

“This business has a 4 percent cash discount incentive built into all pricing. Any purchases made with a credit or debit card will not receive the cash discount and an adjustment in cost will be displayed on your receipt.”

A convenience fee, service fee, administration fee, non-cash adjustment, technology fee, processing fee, etc., is charged to credit card users and added as a separate line item on a customer receipt.

The price tag of an item shows “$10.00, + 4 percent if paying with a credit card.”

Vendors will be required to post the highest price that consumers might pay when using a credit card, along with the price that is offered when the customer uses another payment method such as cash, check, or debit card.

Any surcharge must be no more than the amount charged to the business by its credit card provider.

Failure to do so can lead to a $500 penalty after every violation.

Local businesses continue to take and utilize credit card usage. Some businesses that spoke to News 8 that their customers’ credit card usage is about 90%.

For Three Heads Brewing’s taproom, that figure amounts to about 70%, but the president of the company, Daniel Nothnagle, says that credit card surcharges still cost the brewery $1,500 – $2,000 a month.

“We’ve always looked it as a necessary evil, we all like using credit cards, I use them myself for all my purchases, so no one wants to see extra fees, so we’ve always rolled it into the cost of products at the bar, we can afford to cover the cost of the surcharge,” he said.

He added a bulk of that surcharge is businesses footing the bill for credit card rewards programs.

[newsbites]

[NL] Premier Andrew Furey is calling on the [Canadian] federal government to reverse the Marine Atlantic rate increase, and says the entire cost-recovery system for the vital link needs to be overhauled.

Furey says the increase in the fuel surcharge from 13 to 17 per cent is punitive to the people of Newfoundland and Labrador, and the tourists who come here.

He raised the matter with federal Transport Minister Omar Alghabra last week.

[subsidystadium]

Buffalo Bills exec promises that, unlike last stadium, developers will flock to the new one

Last year, New York lawmakers gave the Buffalo Bills $850 million dollars in taxpayer money to help the NFL team build a new stadium. One well-known economist, Victor Matheson, wrote that “the New York Legislature has managed to craft one of the worst stadium deals in recent memory”. That $850 million dollar figure does NOT include a significant number of subsidies such as “maintenance costs and…

[costcofans]

Did you know non-members can shop at @costco online with a 5% surcharge? 🤔 This means you need to spend only $1,200 at Costco to breakeven with the basic membership fee (or $100/month on average). 🤓 💡 Tip: If you spend $250/month, your $60 to upgrade to executive level will be earned back. But if you spend $500+/month, then your whole executive membership ($120 value) will basically be free. 💪 #CostcoFinds #shoppingonline #Costco #onlineshopping #CostcoFans #shopping #CostcoHaul #membersonly #nonmembers #shoppinghaul #surcharge #tips #shoppingtips #membershipperks #membership #membershiprewards #membershiphasitsprivileges #discount #wholesale #costcowholesale #deals #costcodeals #deal #didyouknow #didyouknowfacts #fact #facts #factoftheday #executive #free (at Costco.com) https://www.instagram.com/p/CpdcrAGuHF8/?igshid=NGJjMDIxMWI=

[adtothebone]

I just looked at the transaction from this January 7 meal and the fee is still there.

[charcubed]

66th seal just dropped

[heph]

Was perusing your commissions form and noticed that you have a surcharge for Tav and Astarion. May I inquire as to why that combo gets a surcharge as opposed to, for example, Tav and Karlach? No judgement, but curiosity demands I ask why.

My reasoning is stupid as hell I'll warn you beforehand! It's because I ship bloodweave and get sad when they're split up ;w;

[bernardreneguillot]

RESTE IMMOBILE / REMIX

[strongermonster]

sorry but there's something really funny/bleak to me about the merriam-webster gatekeeping words. capitalism on the dictionary website hiding the words from me. you think i'm going to pay? for definitions? my good bitch i think not. if you won't tell me what the words mean i'll do a shakespeare and make em up as i go

[reynamagia]

I will make you beg for it more than never , let play loser I’m here to control you

[trivialbob]

Our son Matt and his girlfriend Michelle arrived in town yesterday from Santa Fe. Sheila and I picked them up at the airport. I'd never met Michelle; Sheila had met her once before.

On our way home we stopped at Matt's Bar (that's actually the name of the bar) for a Jucy Lucy (that is actually how it is spelled). I hadn't been there in a long time. Which is stupid of me because the burger stuffed with molten cheese is amazing. I thought it was a nice way to introduce Michelle to Minneapolis.

Back at our house we paused to let the dogs bark at the newcomers. Ella seemed to remember Matt. She quickly stopped barking and started shrieking happily, then gave him a big hug when he knelt to greet her. Even Oliver stopped barking pretty quickly. Sulley and Stella were a bit more rambunctious but eventually settled down.

We all hung out for a while and pet dogs. I still don't exactly understand what Matt and Michelle do at their jobs in Los Alamos. Much of it is classified or secret. Nonetheless, we had a nice time catching up with Matt and getting to know Michelle.

Later we brought them to our local brewery. The place was busy. Several groups were having holiday gatherings, as evidenced by large trays of cookies and snacks. At a table near our were several young moms with babies and toddlers.

I will say it again: I like the youngsters in breweries. Adults don't misbehave around the little ones. Two dudes who might otherwise argue and swear loudly over which Viking will play quarterback on Sunday won't do that in front of little Katlynnght (the second T is silent) and Ashlay, nor do they dare wake a baby sleeping in a stroller. The kids hold up their end of the deal too, because I never hear any crying or whining in breweries, except my own when Sheila says it's time to leave.

In the evening we went to Boom Island Brewing in Minnetonka. One of my sisters and her son met us, as did a coworker of Sheila's who is the same age as Matt and Michelle. We played trivia. Out of 18 teams ours finished mid-pack, which I found disappointing because everyone in our group of seven is smart. Or seems smart!!

There was a food truck in the brewery's parking lot. It's well known for having one of the best burgers around (besides a Jucy Lucy). The truck's burger is $17. A bit high, I think, especially when you have to leave the warm brewery and order while standing outside. But the food is good. However, a Matt's Jucy Lucy is just under $10 and a nice server sets it in front of me, next to a basket of hot fries and a cold Grain Belt Premium.

This (below) is getting ridiculous. If it keeps up, what will the real restaurants, which may charge the same price for a burger and have servers who hustle and make multiple trips to your table, start to add for a surcharge? I've already seen mandatory 18% service charges at some places.