- Profits before People
- Part 1: Perfect storm rattles restaurants, wait staffs
- Part 2: What Happens When You Abolish Tipping
Compiled by David Culver, Ed., Evergreene Digest
This article is made possible with the generous contributions of all reader supported Evergreene Digest readers like you. Thank you!
Part 1: Perfect storm rattles restaurants, wait staffs
Kris Jacobs, executive director of Jobs Now Coalition, couldn’t cloak her sarcasm. You know, rich waitresses are ruining everything,” she deadpanned. “I think this is going to backfire.”
Jon Tevlin, Minneapolis (MN) Star Tribune
Thanks to Evergreene Digest readers Ashley Groshek and Palma Cady for this contribution.
August 6, 2014 On Aug. 1, Blue Plate Co., which owns eight prominent restaurants in the Twin Cities, welcomed workers with a cheery message congratulating them on the new minimum wage hike.
“Today you are getting a raise!” the memo said, mentioning the additional $. 75 per hour that servers, bussers and bartenders will get.
Jon Tevlin: Metro Columnist, Minneapolis (MN) Star Tribune
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Part 2: What Happens When You Abolish Tipping
I got rid of gratuities at my restaurant, and our service only got better.
Jay Porter, Slate
Photo by Dorling Kindersley/Thinkstock
Aug 14, 2014 | For more than six years, I ran a restaurant without tips.
A couple of years after opening the Linkery restaurant in San Diego, the team and I adopted a policy of adding to each dining-in check a service charge of 18 percent—a little less than our tip average had been. We also refused to accept any payment beyond that service charge. (If someone surreptitiously slipped a twenty or two under a water glass, we donated it to a rotating “charity of the month,” usually selected by a staff member or patron.)
Jay Porter operated San Diego’s farm-to-table restaurant The Linkery for about a decade; his new restaurant, Salsipuedes, will open in North Oakland later this year.
Full story …