{"id":5652,"date":"2026-06-27T14:34:07","date_gmt":"2026-06-27T14:34:07","guid":{"rendered":"https:\/\/orlandorelocationreport.com\/?p=5652"},"modified":"2026-06-27T14:34:07","modified_gmt":"2026-06-27T14:34:07","slug":"florida-restaurants-show-us-your-fees-new-state-law-cracks-down-on-hidden-dining-surcharges","status":"publish","type":"post","link":"https:\/\/orlandorelocationreport.com\/?p=5652","title":{"rendered":"Florida restaurants, show us your fees: New state law cracks down on hidden dining surcharges"},"content":{"rendered":"
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The minute he read the bill, diner Carl Jackson vowed never to return to Mamush Prime Kosher Grill in Boca Raton.<\/p>\n

Read more Hurricane center forecasts system could develop off Florida coast<\/a><\/p>\n

Beneath the charges for chicken and ribeye skewers, french fries and iced teas, the Town Center mall restaurant had added a 20% automatic gratuity and 3% service fee.<\/p>\n

\u201cOne and done for us!\u201d Jackson wrote above the photo of his bill, showing over $30 in surcharges, that he posted on the Sun Sentinel\u2019s Facebook group, \u201cLet\u2019s Eat, South Florida.\u201d<\/p>\n

Jackson\u2019s experience represents a familiar restaurant scene: confusing fees tacked on without advance warning from servers \u2014 from automatic tips for large parties to service charges to credit card fees, plus a blank line at the bottom for a voluntary tip.<\/p>\n

That will all change on July 1, when a new Florida law mandates that eateries reveal extra fees before customers dine in. The so-called \u201cOperations Charge\u201d law, signed by Gov. Ron DeSantis, requires food-service establishments to identify charges and gratuities for anything that isn\u2019t food or drink \u201cin an obvious and clearly readable manner\u201d on printed menus, websites, mobile apps and the bill\u00a0itself, according to the statute.<\/p>\n

The exact percentage and purpose of the charge must also be stated \u201cin a font that is equal to or greater than the font used for menu item descriptions,\u201d the law adds.<\/p>\n

Nick Henderson, a general manager at Mamush, said diners like Jackson shouldn\u2019t be surprised because his restaurant has a \u201cfull disclosure\u201d policy about fees, listing them at the front desk near its kosher certification and training servers to mention them before taking orders.<\/p>\n

Still, he said Mamush\u2019s printed menu didn\u2019t list the fees until recently, which is why he spent $3,000 reprinting and laminating to bring them up to compliance with Florida\u2019s new law.<\/p>\n

<\/p>\n

\u201cWe\u2019re not trying to hide anything from anybody,\u201d Henderson told the South Florida Sun Sentinel, adding his menus now say that all surcharges go to staff.<\/p>\n

Even with its promise of transparency, the new law has proven to be divisive for restaurant diners. Some in the \u201cLet\u2019s Eat, South Florida\u201d group praise the law\u2019s \u201cclear communication\u201d goals, while others point to government overreach or question the need for fees at all.<\/p>\n

\u201cAs a customer, I am so sick of getting hit with random \u2018surprise fees\u2019 at the end of a meal,\u201d commenter Yu Ting Huang wrote. \u201cClear transparency is 100% needed. If a restaurant wants to charge a split-plate or credit card fee, just own it and put it on the menu.\u201d<\/p>\n

Meanwhile, some\u00a0restaurant owners and hospitality experts argue the law will create undue burdens on mom-and-pop businesses (such as paying to reprint menus). Others are annoyed that its ambiguous language will create confusion over how \u2014 or if \u2014 the state will enforce compliance.<\/p>\n

<\/p>\n

\u201cIt frustrates me that we don\u2019t know who\u2019s enforcing this and what the fines are,\u201d said Luis Mata, co-owner of The Wagyu House in Hallandale Beach. \u201cI\u2019m for the law, but you\u2019re making operators change their systems and pay for new menus, so no one really profits from this.\u201d<\/p>\n

\u2018I can think of multiple times I was yelled at\u2019<\/h4>\n

One thing is clear: Restaurant owners, hospitality experts and diners agree that so-called operations charges help prop up a hospitality industry that has long survived on slim profit margins, higher food costs, inflation and Florida\u2019s mandate hiking the minimum wage, set to rise to $15 an hour this September.<\/p>\n

Such service charges on dine-out menus aren\u2019t new, but became the new normal as the pandemic constrained restaurant budgets. Some eateries imposed \u201cCOVID-19 surcharges,\u201d trapped between rising food costs and staff wages and the fear of driving away customers.<\/p>\n

Even with their growing adoption, these extra charges and their unclear uses have left longtime servers like Maria Stathis on the receiving end of irate guests.<\/p>\n

\u201cI can think of multiple times I was yelled at for telling a guest about the gratuity,\u201d said Stathis,<\/strong> who has waited tables at restaurants from Delray Beach to Miami Beach. \u201cSome people do not read. And some restaurants don\u2019t allow staff to talk about gratuities, as some people find it insulting.\u201d<\/p>\n

She thinks the law\u2019s new rules may cut down on rude behavior, but \u201cit depends on the establishment, the rules given to the staff and what the charges are for,\u201d she added.<\/p>\n

Read more Everglades photographer Clyde Butcher reflects on 60-year career amid retrospective shows<\/a><\/p>\n

Putting surcharges on checks is vital to hiring staff because servers consider it part of their tipped income, argued Gabriel Llaurado, co-owner of The Wagyu House, where 18% service fees go to servers and bartenders.<\/p>\n

\u201cI\u2019ve had servers come in a day before their job interview to make sure we had service charges,\u201d Llaurado said. \u201cIf we didn\u2019t do it, we wouldn\u2019t have employees. And there\u2019s a side of me that likes the law, because the more transparency, the better, and customers deserve to know everything.\u201d<\/p>\n

While transparency on customer checks is a good idea, the law is \u201cvery vague\u201d about holding noncompliant restaurants to account, said Peter Ricci, director of Florida Atlantic University\u2019s Hospitality & Tourism Management Program.<\/p>\n

Ricci, who\u2019s read the law multiple times, said it fails to list penalties or name the agency that would enforce them.<\/p>\n

\u201cI don\u2019t know who\u2019s going to do it and how frequently and what the penalties are,\u201d he said. \u201cIt\u2019s vague by design.\u201d<\/p>\n

Samantha Padgett, vice president of government relations and general counsel for the Florida Restaurant and Lodging Association (FRLA), thinks she may have the answer. She said the state\u2019s Department of Business and Professional Regulation (DBPR), which issues food licenses and fines restaurants for health code issues, is likely in charge of ensuring eateries show extra fees.<\/p>\n

She has a point. In the same chapter where the new law appears, DBPR is the enforcing agency for \u201call of the provisions of this chapter,\u201d the statute says.<\/p>\n

The Florida DBPR did not return multiple phone calls or emails from the Sun Sentinel seeking comment on enforcement.<\/p>\n

\u2018Am I ready for it?\u2019<\/h4>\n

A clear labeling law for service charges is a \u201cpositive step\u201d because it reduces confusion for guests and staff, said Padgett, whose advocacy group has 10,000-plus members. The FRLA not only supported the legislation, Senate Bill 606, but told members it was coming.<\/p>\n

\u201cCustomers should always know what they are being charged and why,\u201d Padgett said. \u201cOur hope is that the law is implemented in a way that provides clarity for guests without creating unnecessary burdensome requirements for restaurants.\u201d<\/p>\n

FAU\u2019s Ricci, for his part, worries\u00a0the new requirements will catch some smaller and overworked restaurants off-guard.<\/p>\n

\u201cIf I\u2019m a freestanding restaurant, am I ready for it? Are staff trained? If the answer is no, it could be a disaster for the restaurant,\u201d Ricci said. \u201cIf small business owners don\u2019t have a budget for accountants or lawyers, are they being informed? It\u2019s not an excuse, but a reality.\u201d<\/p>\n

No one told franchisee Kate McGoff how to address her current fee confusion. There are no surcharges at her Topsail Steamer in Royal Palm Beach \u2014 but her third-party online ordering platform issues a flat 99-cent transaction fee.<\/p>\n

\u201cAm I supposed to list it on menus if it\u2019s not my platform?\u201d McGoff said, who plans to ask her franchise owner for guidance. \u201cHow do I alert customers? Do I absorb the fees? I don\u2019t want to deceive anybody.\u201d<\/p>\n

Having clarity around service charges is the only way eateries can survive, said restaurateur Eddie Pozzuoli, who runs Eddie & Vinny\u2019s in Coral Springs \u2014 because the only alternative to removing fees is hiking prices.<\/p>\n

\u201cA customer sees a $38 chicken parm, they won\u2019t eat there again,\u201d Pozzuoli said. \u201cBut if the chicken parm is $30 with operations charges, they will. Just be clear about what you\u2019re charging people.\u201d<\/p>\n

Sun Sentinel writer Phillip Valys can be reached at pvalys@sunsentinel.com or Twitter\/X @philvalys.<\/em><\/p>\n

Read more \u2018No brainer\u2019: Former Seminole High quarterback to donate blood stem cells<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Starting July 1, a new Florida law will mandate that restaurants and bars reveal all service charges before customers dine in. 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