asked the Secretary of State for Trade if he will have discussions with the British Hotels, Restaurants and Caterers Association to establish a code with regard to service charges, so that both management, staff and guests can understand the purpose of a tip, understand when a tip is expected and when service is included, including a charge for staff.

I understand that BHRCA recommend to its members that service charges be included in the tariff. This is a principle embodied in the Government's voluntary code of booking practice and foreshadows part of the statutory order on price notification to be laid before the House shortly.