‼️Friends & Family is back‼️ This weekend, we're excited to offer 20% off your entire purchase—June 8 & 9 only! This offer is multi-use and valid in stores & online. Terms & conditions apply: https://bit.ly/3xetMuq #FriendsAndFamilySale #Sale #Bargains #BargainsToBragAbout #Deals #BigLots #BigLotsFinds
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Disappointing Dining Experience at Butter - Bar & Kitchen, Balewadi Pune Hi Deepinder Goyal & Zomato India, I want to share my recent dining experience at Butter - Bar & Kitchen, Balewadi Pune. Recently we visited Butter Restaurant where we had dinner and received a bill with 10% service charge. We asked to remove the service charge and the restaurant managers clearly denied removing the service tax, which is clearly bogus. Also, at first when we asked the manager to remove the service tax, then he offered to reduce it to 5%(from 10%) which we agreed. They even brought the bill with minimized service tax(to 5%), but as soon as he heard that we are going to pay via Zomato, he straight away backed out from offering minimized service tax and also said that we can’t use the Zomato to pay the bill, if they reduce the service tax. This clearly means, that they have absolutely no regard for government laws, no regard for the Zomato Gold tie up, and absolutely ignorant of customer experience. Also he was adamant and complete stubborn to levy the extra service tax. And he literally compelled us to pay the extra illegal service tax(10%). We on our part, paid the bill with 10% extra service tax(280 inr) and left, as we could clearly see that all they care about is milking the customers for money, and not create customer relationships and they really behave like “to hell with customer” when it comes to minting that extra service tax money. So we would also like to conclude our distasteful and shameless experience on their part, as our last ever visit to this place, because the moment we bring up the topic of xtra service tax on bill with them, they’ll made sure to make it a terrible experience for us. #worstexperience #zomato #butter
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Compliances Executive at RegisterKaro┃ CA Foundation ┃ Commercium ┃ B.COM(H) from PGDAV'20, Delhi University ┃ SSNC, DU
Swiggy or Restaurant ? Who will Charge and pay the GST to the government when you order through Swiggy ? - As per Section 9(1) of CGST ACT 2017, Usually Supplier of goods or services has to pay the GST to the government under normal charge mechanism. - And As per Section 9(3) and 9(4) of CGST ACT 2017, Recipient has to pay the GST under Reverse Charge Mechanism - But Under Section 9(5) of CGST ACT 2017, Neither Supplier nor recipient pays the GST Rather a third person has to pay the tax. Is it not crazy ? Now let's Discuss Section 9(5) According to Section 9(5), In the case of services provided by the Restaurant, E-commerce Operators (like Swiggy) even though He is not an actual supplier of services but He will be deemed to be the supplier if the real supplier is unregistered under GST. But If the real supplier is registered under GST then the real supplier will have to pay the Tax. In case restuarants providing services through e-commerce operator, Restaurant is only liable to pay GST when it is a part of hotel providing accomodation services where Rs7500 per unit per day is charged for the same. In our Case we can clearly see The Restaurant is having its own GST Number but it is not a part of any hotel that's why Swiggy has charged GST under section 9(5) of CGST Act 2017. Next time when you see Section 9(5) written on your bill then I hope you will be able to understand why it is mentioned there. #GSTCASESTUDY 1
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If restaurants provide services through E- Commerce operator, then liability of collecting and depositing GST with the Government will be shifted to E- Commerce operator. Full video link is below: https://lnkd.in/ded7zMgp #commerce
GST on Hotel and Restaurants Services through Swiggy, Zomato
https://www.youtube.com/
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Wine retailers, such as wine shops, have two solutions to be able to sell their products through e-commerce. A) In case they sell to EU individuals who will not market the products purchased, THEY WILL MAKE A SALES INVOICE WITH iVA EXPOSED (You can use the new OSS system but not the IOSS system for products subject to excise duty) and with excise duty exposed (which in Italy, for wine is ZERO). B) In the case of sale to private and non-private parties who will instead market the purchased products, a code must be opened as a certified/authorized consignor and the customer must open a code as a registered recipient. All this will have to be managed, given that these are products already subject to excise duty, with the e-DAS telematic system, providing a guarantee on the excise duty charged in the country of destination. DELIVERY: CASE A) IN CHARGE TO THE FINAL CUSTOMER UE CASE B) All the transaction parts can manage the delivery #excise #UE #wine #e-das #VAT #internationalcommerce #compliance
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Have you heard the one about “the Jaffa Cake? “Is it a cake or a biscuit?” Sorry it’s not a joke. , It’s the well-known VAT case. When VAT was first introduced in 1973, it was accepted by Customs & Excise that Jaffa Cakes would be zero-rated for VAT purposes, because it was a cake and not a chocolate biscuit. Back in the early 1970s cakes (including chocolate cakes) as well as plain biscuits were considered essential food items, but a biscuit with chocolate on the top was a luxury and so VAT would have to be added. Following a review in 1991, HMCE changed its mind and decided that the Jaffa Cake was not in fact a cake at all but a chocolate biscuit. Ultimately, Mcvites successfully appealed the decision and the Jaffa Cake is still formally a cake and so still zero-rated today. In the Preedy household, anything coated in chocolate is considered to be a luxurious essential food item! This year VAT celebrates its golden anniversary, with 50 years of VAT contributions since 1973. , initially, at a rate of 10%, VAT contributed £1.5b annually to the exchequer. With the standard rate now having doubled to 20%, in 2022/23 HMRC collected £160 billion in VAT and it’s the 3rd largest revenue source from UK taxes, after income tax raising £249b and NIC receipts of £178b. I would have only been 2 years old when VAT was first introduced but it's fascinating to look at what things cost back then but also to think about what would have been available as there certainly wasn’t the range of food products we have today. A standard loaf of bread 11p A tabloid newspaper 3p (most now online!) A pint of milk 6p A pint of beer 18.5p current average in the UK is now £4.21 and in London £5.90, glad I am a wine drinker. The average house price was only £9,900 but the average salary was £1,539. And inflation stood at 8.4% The reason the UK introduced VAT was as part of the process to enter the EEC which it joined in 1973. It's interesting to look back but important not to stare, you can get caught up with the price of things in comparison to today. The great news is Jaffa cakes are still as popular as they were when they were first launched in 1927. #accountant #taxexpert #chocolatelover
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Read how Vinomofo use Airwallex to run their business Globally. AND this article includes a $30 Wine discount code you can use. Enjoy! #Airwallex #Vinomofo #SomethingForTheWeekend
Vinomofo saves thousands every month with ease - and it’s just the beginning
airwallex.com
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Is the goose that lays the golden eggs on the verge of being killed? Right now, a debate is raging on X about the exorbitant prices for snacks and hot beverages at airports in India. Some subscribers have tried involving the government of India and other regulatory authorities in a bid to regulate the prices of food items and beverages. My take is fairly clear - Being your own food in disposable containers. How difficult would that be? In a society where profit takes center stage, it would be wrong to blame the vendor for the price he demands against the services offered. There is no law mandating to buy food at the airport. Simply because an individual chooses to fly does not mean he will be okay to pay exorbitant charges. If you are flying, you will always find a decent restaurant offering nicely packed takeaway. What stops a passenger from buying that takeaway in advance? An argument would then be made that it is impractical to carry food at the airport all the time. This is a valid argument. Principles of natural justice dictate that an effort must be made to hear the other side as well. The question then arises : What factors dictate the food vendors to charge exorbitant prices? Are high airport rentals the primary reason behind those exorbitant prices? If yes, then the airport operator must be engaged and convinced to reduce rentals. Invoking government and other regulatory authorities is futile when they have no say price fixation. Fighting with the appropriate authority would yield results. Understanding economics must remain the primary concern of the business establishments involved. A fine balance must be found where profitability and growth go hand in hand along with affordability. After all, everything would be lost if the goose that laid the golden egg is killed.
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I would contend that the produce in wet markets is fresher (stallholders do not have storage space to keep produce for days), and of better quality (supermarkets are less likely to perform QC checks on entire stocks when they order in bulk). The service is personalised: If you are a regular customer, stallholders remember the produce you buy and even how you usually cook them. If you tend to go to the market late, or if there is some new/better variety of the produce that stallholders think you might fancy, they commonly keep some stock for you. Stallholders have taught me much over the years – varieties of produce, best cuts of meat for particular dishes, cooking tips. Also: 1. Academic attainment is no measure of ability: Most stallholders, especially the older ones, have not had many years of education. Yet their ability to mentally sum up the cost of purchases is astounding (definitely quicker than using a calculator). I wasn’t half bad in languages in school, but compared to stallholders who typically speak Mandarin, three/four dialects, Malay, and increasingly English as well, my range is woefully limited. 2. Never judge a book by its cover: There was a pork seller who had physical features resembling the prototypical baddie henchman in movies and regularly mouthed Hokkien vulgarities. When an elderly lady fell near his stall, he was first to render assistance, and was the sweetest soul to the elder person. 3. Work ethics: A stallholder’s work is physically demanding, and starts in the wee hours. Many stallholders have kept at this for decades, with few off days or holidays (until recent years). They don’t need to work this hard for money – a number are financially comfortable, and their children independent. They avoid taking days off to minimise inconvenience to cooked food hawkers (to whom they supply produce) and regulars at their stalls. 4. Collegiality: Stalls selling the same kinds of produce tend to be located together, yet there is (for the most part) no belligerent competitiveness. Instead, it isn’t uncommon for one stallholder to help his neighbour man the stall for a while when the neighbour needs to hop out – no customers poached. The decline of wet markets is emblematic of changes in our society set in motion years ago. Wet markets belong to a time when doors of flats were left open most of the day and neighbours spent a good amount of time in one another’s flats, when void decks were not as empty as they are these days, and when kids played together in playgrounds with only the faintest awareness of differences among them – be it in ethnicity or family background. As society progresses, we increasingly choose convenience, efficiency, privacy, sensitivities and individual success at the expense of social interactions, sense of community, and friendships. It’s a tad ironic that as we attach more importance to mental health, our choices pull us away from the very things that we now know are important for good mental health.
IN FOCUS: Is there a future for Singapore’s wet markets?
channelnewsasia.com
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In current market conditions, many public companies are being celebrated for hitting/increasing profitability. But #restaurants are getting penalized for their attempts. Example 1: Food commodity prices go up for restaurants so they raise their prices. Consumers chastise them for that. Example 2: Local regulators put surprise and sharp wage increase rules in place so restaurants raise prices. Consumers chastise them for that. Example 3: Local governments add seemingly random tax rates to restaurants so they add that surcharge directly to the receipt and call it by the governmental bill name. Consumers chastise them for that. Example 4: Restaurants increase prices on third-party marketplaces. Those marketplaces deactivate them or bury them in their listing (although we can help with this at Chowly, Inc.). Example 5: Restaurants test out robotics to save money on labor costs. They are run out of town and accused of taking jobs away. Don't even get me started about the Tipping practices that are done by some tech companies that everyone has, for some reason, accepted. But restaurants are (in my opinion, rightfully) are forced to play by different rules. Running a restaurant is so difficult. And smaller operators constantly face consistent challenges, including this recent trend of the #ProfitabilityPenalty - I'm repeatedly amazed at the grit and resilience from many SMB operators I meet every day. SMB Restaurants represent half of the restaurant industry and sometimes I wish they had a few more people fighting FOR them instead of against them. #entrepreneurship
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Contrast Between Supermarkets and Traditional Markets During Tet Season With only a few days left until Tet Nguyen Dan 2024, everyone is busy preparing for a joyful and prosperous new year. On the afternoon of February 4th (the 25th of the 12th lunar month), the weather was warm and not rainy, attracting a large number of customers to supermarkets in Nghe An. At the GO supermarket (Quang Trung Ward, Vinh City, Nghe An), the stalls are crowded with customers. The most crowded areas are the cake, fruit, and wine sections. The aisles in the supermarket are “congested”. People are choosing fruits for Tet rituals. Supermarket staff continuously restock goods on the shelves to meet the shopping needs of consumers before Tet Nguyen Dan. The checkout counter at the supermarket is packed with customers waiting to pay. Some customers have to wait for 30 minutes to reach the payment counter. Supermarket staff are working at full capacity. Most stalls have only a few customers before Tet. Ms. Nguyen Thi Tam, a small business owner at Vinh Market, said that after the COVID-19 pandemic, the number of customers visiting the market has been decreasing. Despite the upcoming Tet Nguyen Dan, the increase in customers at the market is insignificant. The Tet cake and candy area is also sparsely crowded. The post Contrast Between Supermarkets and Traditional Markets During Tet Season appeared first on xe.today.
Contrast Between Supermarkets and Traditional Markets During Tet Season With only a few days left until Tet Nguyen Dan 2024, everyone is busy preparing for a joyful and prosperous new year. On the afternoon of February 4th (the 25th of the 12th lunar month), the weather was warm and not rainy, attracting a large number of customers to supermarkets in Nghe An. At the GO supermarket (Quang Tr...
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Senior Inspector: Collier Engineering
1moGuess who won’t be getting any more of my business until you reinstate your fired manager for simply doing his job. With back pay of course. Fix this disaster.