Gordon Ramsay<\/a> added a discretionary service charge of 20 per cent to diners<\/a>\u2019 bills at his prestigious Lucky Cat restaurant in London<\/a> in the latest example of Britain\u2019s move towards a US-style tipping culture.<\/p>\n The charge was added to the Asian-inspired restaurant<\/a>\u2019s New Year\u2019s Eve menu, on which customers were already being charged \u00a3138 for Japanese a5 sirloin meat dish, or \u00a350 for spiced lamb chops.<\/p>\n A chef\u2019s selection of sushi also already cost \u00a3140 for diners<\/a>, who could enjoy<\/a> 350-degree views of London<\/a> from the restaurant\u2019s plush setting on Level 60 of 22 Bishopsgate skyscraper.<\/p>\n In small writing at the bottom of the menu, it stated: \u201cA 20 per cent discretionary service charge will be added to your bill\u201d.<\/p>\n Mr Ramsay, who opened<\/a> Lucky Cat in 2019, typically charges 15 per cent at most of his establishments.<\/p>\n It is higher than restaurants owned by other renowned chefs, including Marco Pierre White, who typically charge 10 per cent. Rick Stein charges 12.5 per cent at the Seafood Restaurant in Padstow.<\/p>\n The New Year’s Day menu at Lucky Cat with the 20 per cent discretionary service charge (Lucky Cat)<\/p>\n<\/figcaption><\/div>\n<\/figure>\n The emergence of the 20 per cent service charge comes as more pubs and restaurants automatically add the discretionary tip to diners\u2019 bills, rather than leaving them with the decision on how much to leave in the first instance.<\/p>\n The amount also reflects the situation in America<\/a>, where the tipping<\/a> culture is more widespread. People hand over extra money for drinks at a bar and jobs like moving luggage at hotels. Tips of 20 per cent are also added to bills in the country.<\/p>\n The payments are generally expected to top up waiters\u2019 below-average salaries.<\/p>\n Chef Gordon Ramsay at Lucky Cat 22 Bishopsgate (Gordon Ramsay Restaurants\/PA) (Local Library)<\/p>\n<\/figcaption><\/div>\n<\/figure>\n It also illustrates a problem in restaurants where bosses are facing increased pressure over employment costs. Last month, an increase in minimum wage thresholds came into force. Bosses say they are also facing issues with tax, energy bills and unpredictable public spending.<\/p>\n A survey by UKHospitality last month found one in five hospitality businesses feared collapse in the next 12 months.<\/p>\n<\/div>