As of: March 9, 2024, 7:00 a.m
By: Laura Forster
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Cristiano Visentin uses notices to inform the customers of his ice cream parlor Cremagelato about the surcharge on Sundays and public holidays.
This means he can pay his employees a bonus.
© lf
Customers in ice cream parlors and bakeries in the Munich district should pay ten percent more on Sundays and public holidays.
Not everyone likes that.
But the owners have a good reason.
Ottobrunn
– A sign in front of the Cremagelato ice cream parlor on Unterhachinger Straße in Ottobrunn caused a huge uproar on Sunday.
In the sunshine and spring-like 15 degrees, the queue in front of the store was long - in front of the entrance door, many customers received a surprise in the form of a display: “Dear customers, we would like to politely inform you that there will now be a price increase on Sundays and public holidays 10 percent applies.
We thank you very much for your understanding and support.”
Customers angry: “I won’t go there anymore on principle”
However, not everyone was able to understand the change.
The topic was hotly debated on social media.
“Sorry, but that’s outrageous!” writes one user.
“I don’t go there anymore on principle.
Ridiculous,” commented another.
Another writes: "Last year's price increases were already outrageous prices, now it's getting tasteless."
Some understand
But a few Facebook users can also understand the additional cost of the ball.
“We were there yesterday and, as always, we were thrilled.
And if they really pay employees a bonus on Sundays and public holidays, okay,” it says, among other things.
Owner Cristiano Visentin also has the impression that customers support him in his decision.
“We are the most expensive ice cream parlor in the area, but nobody ever gets upset about our prices.
We score points with quality and service.”
Employees receive a supplement
Visentin cites the search for staff as the main reason for the increase on Sundays and public holidays.
“You can’t find people who want to work on weekends anymore,” he says.
The majority of his permanent employees, who have been supporting him for years, have families and would like to spend their time differently.
“I can’t do the business alone.
I need helpers.” In order to motivate his staff to work on Sundays and public holidays, he pays them a bonus, as Visentin says.
This special payment then affects the price of the ice cream.
A scoop at Cremagelato, which currently offers 22 homemade varieties, costs between two and 2.50 euros - on Sundays and public holidays between 2.20 and 2.75 euros.
Florian Suntinger from the Dinkelking bakery.
© Baumgart
This bakery has had the surcharge for a long time
Just a few meters further, on the other side of the street, Sunday and public holiday surcharges are nothing new for the customers of the Dümig spelled bakery.
The bakery has had two different prices for decades - during the week and on Saturday the baked goods are around ten percent cheaper.
For example, a pretzel costs one euro, and on Sundays and public holidays it costs 1.10 euros.
Florian Suntinger, who runs the bakery with his wife Geraldine, justifies the prices like this: “We are open on Sundays and offer fresh goods, but the customer has to pay a little more money for that.” Because the Dinkelking employees also get paid on Sundays and public holidays a surcharge.
“So we no longer have a problem finding staff on weekends.” Suntinger also uses signs to inform people about the price increases on Sundays and public holidays.
There has been no criticism of the two different prices so far.
“The customers understand.”