Water, credit card charges tap into well of discontent for consumers

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‘We’re breaking even on it”: Wink’s co-owner says restaurant not making money on tap water charge
‘Water has always been a courtesy’: Not OK with water, other charges
Local consumers say new fees a burden for individuals on fixed incomes

Should restaurants charge for tap water?

It’s a question local establishments have wrestled with, and at least one has opted to do so.

Lisa Houck, co-owner of Wink’s Drive-In in Barberton, said the 5^th Street SE restaurant decided to charge for cups of tap water to recover its material costs, which include Styrofoam containers and straws.

The cups, which are made to include the Wink’s logo, cost about 40 cents apiece, she said.

“They are an expensive cup,” she said. “…We’re not really charging for water. We’re charging for the cup.”

In an inflationary environment of increased labor and food costs, restaurants are looking for ways to keep menu prices down. Some places, for instance, charge extra for credit card usage. Wink’s doesn’t, Houck said, although other restaurants she owns do.

“Costs have gone up so high in the restaurant industry,” she said. “There are so many things that people don’t realize we have to provide.”

Making waves

The Wink’s water charge recently came to light in a Facebook post by Marraloo Sohn. In the post, Sohn did not identify the restaurant.

The Aug. 16 post generated a tsunami of responses — more than 200 through midday Monday — with most comments criticizing the water charge.

“Interestingly, there is now a local restaurant which now charges for water. Perhaps they should mention that on their menu,” Sohn wrote.

Sohn did not immediately respond to a request for comment, but some who posted responses did.

Barberton resident Carol Usko said in a phone interview that fees at area restaurants — especially when she’s not made aware of them — are a burden to her and other people on a fixed income.

“I’m 84 years old (and) I’m tight with my money,” Usko said. “I want to know exactly what I’m being charged for.”

Usko said the tap water charge wasn’t the only fee to inspire her to comment on the Facebook post. She said she has encountered credit card surcharges at restaurants and retail stores that haven’t been prominently posted — and they are an expense that could lead her to go elsewhere.

“(If) you don’t see it until you get your bill,” she said, “you pay it, and then you don’t go back to that restaurant.”

‘Getting a little out of hand’

Akron resident Joseph Yacso felt much the same way as Usko.

“For all of these years, water has always been a courtesy,” he said in a phone interview.

Like Usko, Yacso said extra charges for water and credit card usage and constant requests for tipping are a strain for consumers in general and burden for those on a fixed budget.

“I have encountered places (where) if you want a cup of ice, they’re charging for ice,” he said. “I think it’s getting a little out of hand.”

Yacso said his experience as a food worker when he was younger was far different from what he encounters today, including tip jars for carryout orders.

“I worked in the restaurant industry when I was much younger, and nobody tipped me for going around cleaning tables,” he said.

The charge for credit card usage is a sore point, too. When he learned that some restaurants were adding the fee to checks, he was not pleased. It’s a charge he considers when deciding whether to patronize an establishment, especially if the fee isn’t prominently posted.

“I said, ‘what restaurant … is doing that?’ ” he said. “I’ll not go out to them.”

‘It’s not free’

Seville resident Rhonda Wise also felt compelled to comment on the Facebook post, but took a different stance than most.

“Depending on the restaurant, I can kind of see it,” she said. “Even if it’s tap water, it’s not free.”

Wise said she always drinks water when she and her family go out, and usually gets one or more refills. She doesn’t generally check her bill for such a charge, but remembers a Fairlawn restaurant charging for water in the past.

Under certain conditions, providing even tap water could be a significant expense for a restaurant, she said.

“Wink’s has those big car shows,” she said. “If they were doing those shows on the weekend and 100 people came in and got water. …”

She’s more concerned about credit card charges, saying it should be a business expense built into the price of the meal.

“All you’re doing is charging the person for what? The swipe machine,” she said. “They are charging people what the business should be paying.”

Restaurants under pressure

John Barker, president and CEO of the Ohio Restaurant Association, said in texted remarks that many in his industry are struggling to make ends meet.

“The Ohio Restaurant Association is aware of additional fees, which can help many businesses survive,” he said. … Put quite simply, it is helping many restaurants survive.”

In a recent poll, the ORA found 70% of respondents have battled food price increases since January, and labor costs have risen for 90%. It was the 20^th consecutive month of food price increases. Those increases, he said, “have now eclipsed the adjusted menu prices of last year.”

“Due to these challenges,” he said, “some restaurants have opted to add temporary inflation or supply charges to ensure the restaurant can remain in business.”

Branden Blackmur, vice president of marketing for Swenson’s, said the company has been able to avoid tap water and credit card charges. It’s a balance between the expectations of customers and the pressures of rising costs, he said.

“We don’t feel comfortable making the guests pay for that,” he said.

Looking at other options

Houck said her establishment will offer free tap water to customers who bring their own cup to Wink’s. She has also considered the use of cheaper plastic cups to avoid the need for a charge.

Even with the 50-cent charge, she said, Wink’s isn’t making money on the water.

“We’re breaking even on it,” she said. “…Some people understand, some people complain.”

Those who do complain don’t see it as a dollars-and-cents issue, though. It’s expressed as a symptom of bigger changes in the restaurant industry — and beyond — that can feel excessive. It’s a gut issue that transcends the money equation.

As Usko puts it:

“Next thing, they’ll be charging us for is the silverware and napkins,” she said. “… To charge for water? Really? Come on.”

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