Incident – On December 1, multiple Bengaluru café workers reported anonymously that tips left by customers were being pooled and retained by management instead of distributed. Some cafés allegedly forced new hires to complete “trial days” without pay, citing quality checks. Workers said these trials often lasted two to three shifts. The hospitality union has requested inspections.
Emotional/Workplace Impact – Waitstaff described feeling exploited and invisible. Many depended on tips to offset low wages, and losing them felt like theft. Trial days were humiliating: new hires said they worked full shifts fearing they would be rejected without pay. The emotional toll is heavy — workers feel powerless because hospitality jobs are competitive and precarious.
Compliance/Leadership Lens – Withholding tips is unethical and may violate wage-payment rules. Unpaid trial shifts constitute unpaid labour and can attract penalties. Employers must formalise onboarding, pay for all hours worked and transparently distribute tips. Leadership must monitor franchisees and store managers, ensuring compliance across all outlets.
Should India regulate service-charge and tip distribution more strictly?
How can hospitality workers report violations without risking their jobs?
Emotional/Workplace Impact – Waitstaff described feeling exploited and invisible. Many depended on tips to offset low wages, and losing them felt like theft. Trial days were humiliating: new hires said they worked full shifts fearing they would be rejected without pay. The emotional toll is heavy — workers feel powerless because hospitality jobs are competitive and precarious.
Compliance/Leadership Lens – Withholding tips is unethical and may violate wage-payment rules. Unpaid trial shifts constitute unpaid labour and can attract penalties. Employers must formalise onboarding, pay for all hours worked and transparently distribute tips. Leadership must monitor franchisees and store managers, ensuring compliance across all outlets.
Should India regulate service-charge and tip distribution more strictly?
How can hospitality workers report violations without risking their jobs?
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