Spending Bill Protects Tipped Workers From Sharing With The Boss
Restaurants Cook Up A New Way To Pay Kitchen Staff More: A Cut Of Sales
Why Restaurants Are Ditching The Switch To No Tipping
When Tipping Was Considered Deeply Un-American
Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants
East Bay Restaurants Adapt to New Minimum Wage
Cutting Corners: Tipping in a Down Economy
Tipping: Down and Out
Tips: $3.75 and Worth Every Penny
Sponsored
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their families — most of whom are women — this change comes as a sigh of relief,\" says Sen. Patty Murray, D-Wash., who pushed to include the language in the omnibus spending bill.\u003c/p>\n\u003cp>The long-standing policy that tips belong to workers had been called into question by \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/14/570927260/trump-administration-proposes-rule-that-could-change-distribution-of-tips\" target=\"_blank\">a proposed rule from the Trump administration's\u003c/a> Labor Department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rule was intended to encourage more sharing of tips with cooks and dishwashers. But critics said it would have allowed business owners to pocket the money themselves. When the Labor Department asked for public comment on the proposal, \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/05/583461856/its-last-call-for-trump-administration-proposal-on-tip-control-in-restaurant-ind\" target=\"_blank\">more than 375,000 people\u003c/a> responded.\u003c/p>\n\u003cp>\"Workers across the country organized and made their voices heard,\" Murray says. \"Those workers sent the Trump administration a message.\"\u003c/p>\n\u003cp>Many restaurant servers are already required to share a portion of their tips with hostesses and busboys. But restaurant owners have not been allowed to require such tip pooling with \"back-of-the-house\" workers. Some owners complain that creates an unfair pay gap between tipped workers in the \"front of the house,\" and lower-paid workers in the kitchen.\u003c/p>\n\u003cp>\"Cooks historically and even today have always received the short end of the stick in terms of the tip world,\" says Kurt Huffman, who runs more than two dozen restaurants in Portland, Ore.\u003c/p>\n\u003cp>Kitchen workers in his restaurants earn starting wages of about $13.50 an hour. With tips, servers can earn two or three times as much.\u003c/p>\n\u003cp>The spending bill passed this week amends the Fair Labor Standards Act to allow mandatory tip sharing with back-of-the-house employees. But it also includes explicit safeguards to prevent employers from skimming tips or using that money to compensate managers and supervisors.\u003c/p>\n\u003cp>\"This is a huge victory for tipped workers everywhere,\" says Judi Conti, government affairs director for the National Employment Law Project. \"It makes clear that tips are the property of workers and under no circumstances can employers keep them.\"\u003c/p>\n\u003cp>Conti notes the legislation allows for broader tip pools only when all of the workers in the pool are paid at least minimum wage. The measure also adds robust penalties for tip theft and allows workers to sue to recover any tips that are stolen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The president signed a spending bill Friday that, among other things, safeguards workers' tips. It blocks an earlier Trump administration move that may have allowed restaurant owners to pocket them.","status":"publish","parent":0,"modified":1521837032,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":454},"headData":{"title":"Spending Bill Protects Tipped Workers From Sharing With The Boss | KQED","description":"The president signed a spending bill Friday that, among other things, safeguards workers' tips. It blocks an earlier Trump administration move that may have allowed restaurant owners to pocket them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spending Bill Protects Tipped Workers From Sharing With The Boss","datePublished":"2018-03-23T20:30:32.000Z","dateModified":"2018-03-23T20:30:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126151 https://ww2.kqed.org/bayareabites/?p=126151","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/23/spending-bill-protects-tipped-workers-from-sharing-with-the-boss/","disqusTitle":"Spending Bill Protects Tipped Workers From Sharing With The Boss","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprByline":"Scott Horsley, NPR Food","nprImageAgency":"Peter Muller/Getty Images ","nprStoryId":"596458498","nprApiLink":"http://api.npr.org/query?id=596458498&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/23/596458498/spending-bill-protects-tipped-workers-from-sharing-with-the-boss?ft=nprml&f=596458498","nprRetrievedStory":"1","nprPubDate":"Fri, 23 Mar 2018 16:14:00 -0400","nprStoryDate":"Fri, 23 Mar 2018 16:14:51 -0400","nprLastModifiedDate":"Fri, 23 Mar 2018 16:14:51 -0400","path":"/bayareabites/126151/spending-bill-protects-tipped-workers-from-sharing-with-the-boss","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A bipartisan bill Congress passed this week spells out how the federal government will spend $1.3 trillion.\u003c/p>\n\u003cp>It also allocates some smaller amounts: the money customers leave behind as tips in restaurants, nail salons, and other businesses.\u003c/p>\n\u003cp>The legislation makes it clear that tips belong to the workers who receive them, and can't be taken by their employers, managers, or supervisors.\u003c/p>\n\u003cp>\"For the millions of workers who rely on their tips to pay their bills and support their families — most of whom are women — this change comes as a sigh of relief,\" says Sen. Patty Murray, D-Wash., who pushed to include the language in the omnibus spending bill.\u003c/p>\n\u003cp>The long-standing policy that tips belong to workers had been called into question by \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/14/570927260/trump-administration-proposes-rule-that-could-change-distribution-of-tips\" target=\"_blank\">a proposed rule from the Trump administration's\u003c/a> Labor Department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rule was intended to encourage more sharing of tips with cooks and dishwashers. But critics said it would have allowed business owners to pocket the money themselves. When the Labor Department asked for public comment on the proposal, \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/05/583461856/its-last-call-for-trump-administration-proposal-on-tip-control-in-restaurant-ind\" target=\"_blank\">more than 375,000 people\u003c/a> responded.\u003c/p>\n\u003cp>\"Workers across the country organized and made their voices heard,\" Murray says. \"Those workers sent the Trump administration a message.\"\u003c/p>\n\u003cp>Many restaurant servers are already required to share a portion of their tips with hostesses and busboys. But restaurant owners have not been allowed to require such tip pooling with \"back-of-the-house\" workers. Some owners complain that creates an unfair pay gap between tipped workers in the \"front of the house,\" and lower-paid workers in the kitchen.\u003c/p>\n\u003cp>\"Cooks historically and even today have always received the short end of the stick in terms of the tip world,\" says Kurt Huffman, who runs more than two dozen restaurants in Portland, Ore.\u003c/p>\n\u003cp>Kitchen workers in his restaurants earn starting wages of about $13.50 an hour. With tips, servers can earn two or three times as much.\u003c/p>\n\u003cp>The spending bill passed this week amends the Fair Labor Standards Act to allow mandatory tip sharing with back-of-the-house employees. But it also includes explicit safeguards to prevent employers from skimming tips or using that money to compensate managers and supervisors.\u003c/p>\n\u003cp>\"This is a huge victory for tipped workers everywhere,\" says Judi Conti, government affairs director for the National Employment Law Project. \"It makes clear that tips are the property of workers and under no circumstances can employers keep them.\"\u003c/p>\n\u003cp>Conti notes the legislation allows for broader tip pools only when all of the workers in the pool are paid at least minimum wage. The measure also adds robust penalties for tip theft and allows workers to sue to recover any tips that are stolen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126151/spending-bill-protects-tipped-workers-from-sharing-with-the-boss","authors":["byline_bayareabites_126151"],"categories":["bayareabites_10028","bayareabites_1146","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_1147","bayareabites_1149"],"featImg":"bayareabites_126152","label":"source_bayareabites_126151"},"bayareabites_116485":{"type":"posts","id":"bayareabites_116485","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116485","score":null,"sort":[1490997656000]},"guestAuthors":[],"slug":"restaurants-cook-up-a-new-way-to-pay-kitchen-staff-more-a-cut-of-sales","title":"Restaurants Cook Up A New Way To Pay Kitchen Staff More: A Cut Of Sales","publishDate":1490997656,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_116487\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90.jpg\" alt=\"The takeout counter at Mamaleh's Delicatessen in Boston. The restaurant recently implemented revenue sharing, where a percentage of sales is funneled to kitchen workers.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-116487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">The takeout counter at Mamaleh's Delicatessen in Boston. The restaurant recently implemented revenue sharing, where a percentage of sales is funneled to kitchen workers. \u003ccite>(Jesse Costa/WBUR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the story from WBUR:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/03/20170330_atc_restaurants_strive_for_equitable_wages_with_revenue_sharing.mp3\u003c/p>\n\u003cp>They say too many cooks can spill the broth. But in cities like San Francisco and Boston, restaurants are facing a shortage of kitchen staff that's caused largely by low pay.\u003c/p>\n\u003cp>The problem can be traced back to the wage gap between tipped and non-tipped employees. In an effort to bridge that gap and attract kitchen workers, some restaurants are now trying an experiment: revenue sharing.\u003c/p>\n\u003cp>You can see that experiment play out at Mamaleh's Delicatessen, a Jewish deli in Cambridge, Mass. On the day we visited, the post-lunch crowd noshed on knishes, pastrami and chopped liver, which is made by line cooks like Marvin Bonilla.\u003c/p>\n\u003cp>Bonilla loves his job — but there's a \"but.\" On average at Mamaleh's, those who work in the front of the house and earn tips make twice as much as do staffers in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_116488\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5.jpg\" alt=\"Tyler Sundet, a co-owner of Mamaleh's, carves up some corned beef.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tyler Sundet, a co-owner of Mamaleh's, carves up some corned beef. \u003ccite>(Jesse Costa/WBUR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If we get busy or we are slow, we make the same, but for these people up front, if they get busy they make more money,\" Bonilla says. \"And then you see who really does the hard job. The back kitchen is the part of the kitchen that's making [all the] food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Restaurant owners say the wage gap is at the root of a shortage of kitchen workers. To address the problem, Mamaleh's deli is one of at least a dozen restaurants in the Boston area to adopt revenue sharing.\u003c/p>\n\u003cp>It varies from restaurant to restaurant, but the mechanics of revenue sharing are simple: Take a percentage of sales and funnel it to kitchen workers.\u003c/p>\n\u003cp>At Mamaleh's deli, they're experimenting with raising prices and dedicating 5 percent of food sales to kitchen staff.\u003c/p>\n\u003cp>Restaurateur Keith Harmon is trying a different approach at his three Boston restaurants. There, customers pay a 3 percent fee on all sales that goes directly to the kitchen staff.\u003c/p>\n\u003cfigure id=\"attachment_116489\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-1020x765.jpg\" alt=\"Keith Harmon is part owner of three restaurants in Boston. In 2015, he established revenue sharing by charging a 3 percent fee that goes straight to kitchen employees. Harmon helped convince the owners of Mamaleh's Delicatessen and State Park in Cambridge to implement a similar program in March.\" width=\"640\" height=\"480\" class=\"size-large wp-image-116489\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Keith Harmon is part owner of three restaurants in Boston. In 2015, he established revenue sharing by charging a 3 percent fee that goes straight to kitchen employees. Harmon helped convince the owners of Mamaleh's Delicatessen and State Park in Cambridge to implement a similar program in March. \u003ccite>(Simón Rios/WBUR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, says Harmon, is to help close the wage gap so that \"the busier the restaurant is, the better it is for everyone who is working in the back of house.\"\u003c/p>\n\u003cp>And he wanted a way to close the wage gap without eliminating tipping entirely.\u003c/p>\n\u003cp>\"We didn't want to alienate the tipped staff to take care of the non-tipped staff, and so we came up with this pennies-on-the-dollar approach,\" he says.\u003c/p>\n\u003cp>Before revenue sharing, tipped employees earned about two and a half times as much as back-of-the-house staff, according to Harmon. Now, that pay gap has been cut by a third.\u003c/p>\n\u003cp>Harmon admits revenue sharing is only a partial solution, but he calls it a highly effective form of \"duct tape.\"\u003c/p>\n\u003cp>Revenue sharing seems to be confined to a handful of wealthy cities on the East and West Coast. Officials at restaurant associations in Texas and Pennsylvania, for example, say they don't know of anyone implementing the model in their states.\u003c/p>\n\u003cp>But it's taking off in California. Sharokina Shams, vice president of communications for the California Restaurant Association, calls revenue sharing \"the emerging new norm,\" especially in the Bay Area.\u003c/p>\n\u003cp>\"The costs of operating a business in San Francisco, Oakland, Berkeley, are astronomically high,\" Shams says. Shams says that's forced restaurants to experiment with new ways to raise revenue to pay staff.\u003c/p>\n\u003cfigure id=\"attachment_116486\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979.jpg\" alt='A receipt from Centre Street Café in Boston includes a 3 percent \"hospitality administration fee,\" which comes out to 39 cents on $13 of food sales. The entire fee goes to non-tipped employees in the kitchen.' width=\"1996\" height=\"1332\" class=\"size-full wp-image-116486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-520x347.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">A receipt from Centre Street Café in Boston includes a 3 percent \"hospitality administration fee,\" which comes out to 39 cents on $13 of food sales. The entire fee goes to non-tipped employees in the kitchen. \u003ccite>(Simón Rios/WBUR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Mamaleh's deli in Cambridge, the higher prices are fine by regular Dan Meyers.\u003c/p>\n\u003cp>\"I'm happy to pay another 20 percent — no really, I mean it,\" Meyers says. \"It's a great thing, and it shows that the people running the place — it's not just lip service. They actually care about their people.\"\u003c/p>\n\u003cp>Mamaleh's also cares about keeping its kitchen staffed. The restaurant is constantly hiring, and its management hopes revenue sharing will reduce turnover.\u003c/p>\n\u003cp>Meanwhile, the only thing line cook Marvin Bonilla is turning over is the potato latkes. He's beaming at the idea that his pay will go up by as much as $3 per hour.\u003c/p>\n\u003cp>\"We are all happy about that,\" Bonilla says, adding, \"This is one of the best places I've ever worked in my life.\"\u003c/p>\n\u003cp>And then there are the fringe benefits: All the matzo balls, chopped liver and latkes a line cook could want.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>A \u003ca href=\"http://www.wbur.org/bostonomix/2017/03/21/restaurant-revenue-sharing\">version\u003c/a> of this story first aired member station WBUR in Boston, where \u003ca href=\"http://www.wbur.org/staff/simon-rios\">Simon Rios\u003c/a> is a reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Revenue sharing is taking off in restaurants in cities like Boston and San Francisco. The model varies from place to place, but the idea is simple: Funnel a percentage of sales to kitchen workers.","status":"publish","parent":0,"modified":1490997836,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":890},"headData":{"title":"Restaurants Cook Up A New Way To Pay Kitchen Staff More: A Cut Of Sales | KQED","description":"Revenue sharing is taking off in restaurants in cities like Boston and San Francisco. The model varies from place to place, but the idea is simple: Funnel a percentage of sales to kitchen workers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Restaurants Cook Up A New Way To Pay Kitchen Staff More: A Cut Of Sales","datePublished":"2017-03-31T22:00:56.000Z","dateModified":"2017-03-31T22:03:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116485 https://ww2.kqed.org/bayareabites/?p=116485","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/31/restaurants-cook-up-a-new-way-to-pay-kitchen-staff-more-a-cut-of-sales/","disqusTitle":"Restaurants Cook Up A New Way To Pay Kitchen Staff More: A Cut Of Sales","nprByline":"Simon Rios, \u003ca href=\"http://www.wbur.org/\">WBUR\u003c/a> at NPR Food","nprImageAgency":"Simón Rios/WBUR","nprStoryId":"522241801","nprApiLink":"http://api.npr.org/query?id=522241801&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/03/31/522241801/restaurants-cook-up-a-new-way-to-pay-kitchen-staff-more-a-cut-of-sales?ft=nprml&f=522241801","nprRetrievedStory":"1","nprPubDate":"Fri, 31 Mar 2017 17:36:00 -0400","nprStoryDate":"Fri, 31 Mar 2017 17:34:00 -0400","nprLastModifiedDate":"Fri, 31 Mar 2017 17:36:08 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/03/20170330_atc_restaurants_strive_for_equitable_wages_with_revenue_sharing.mp3?orgId=329&topicId=1006&d=217&story=522241801&ft=nprml&f=522241801","nprAudioM3u":"http://api.npr.org/m3u/1522250154-99ae63.m3u?orgId=329&topicId=1006&d=217&story=522241801&ft=nprml&f=522241801","path":"/bayareabites/116485/restaurants-cook-up-a-new-way-to-pay-kitchen-staff-more-a-cut-of-sales","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/03/20170330_atc_restaurants_strive_for_equitable_wages_with_revenue_sharing.mp3?orgId=329&topicId=1006&d=217&story=522241801&ft=nprml&f=522241801","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_116487\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90.jpg\" alt=\"The takeout counter at Mamaleh's Delicatessen in Boston. The restaurant recently implemented revenue sharing, where a percentage of sales is funneled to kitchen workers.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-116487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis06-00a9338ec56bb2987ed8dc3f45ef4d93cf156e90-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">The takeout counter at Mamaleh's Delicatessen in Boston. The restaurant recently implemented revenue sharing, where a percentage of sales is funneled to kitchen workers. \u003ccite>(Jesse Costa/WBUR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the story from WBUR:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/03/20170330_atc_restaurants_strive_for_equitable_wages_with_revenue_sharing.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They say too many cooks can spill the broth. But in cities like San Francisco and Boston, restaurants are facing a shortage of kitchen staff that's caused largely by low pay.\u003c/p>\n\u003cp>The problem can be traced back to the wage gap between tipped and non-tipped employees. In an effort to bridge that gap and attract kitchen workers, some restaurants are now trying an experiment: revenue sharing.\u003c/p>\n\u003cp>You can see that experiment play out at Mamaleh's Delicatessen, a Jewish deli in Cambridge, Mass. On the day we visited, the post-lunch crowd noshed on knishes, pastrami and chopped liver, which is made by line cooks like Marvin Bonilla.\u003c/p>\n\u003cp>Bonilla loves his job — but there's a \"but.\" On average at Mamaleh's, those who work in the front of the house and earn tips make twice as much as do staffers in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_116488\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5.jpg\" alt=\"Tyler Sundet, a co-owner of Mamaleh's, carves up some corned beef.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0714_jewish-delis02_custom-dcea00df8187b9a23584334bc5b99ca68ff52fd5-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tyler Sundet, a co-owner of Mamaleh's, carves up some corned beef. \u003ccite>(Jesse Costa/WBUR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If we get busy or we are slow, we make the same, but for these people up front, if they get busy they make more money,\" Bonilla says. \"And then you see who really does the hard job. The back kitchen is the part of the kitchen that's making [all the] food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurant owners say the wage gap is at the root of a shortage of kitchen workers. To address the problem, Mamaleh's deli is one of at least a dozen restaurants in the Boston area to adopt revenue sharing.\u003c/p>\n\u003cp>It varies from restaurant to restaurant, but the mechanics of revenue sharing are simple: Take a percentage of sales and funnel it to kitchen workers.\u003c/p>\n\u003cp>At Mamaleh's deli, they're experimenting with raising prices and dedicating 5 percent of food sales to kitchen staff.\u003c/p>\n\u003cp>Restaurateur Keith Harmon is trying a different approach at his three Boston restaurants. There, customers pay a 3 percent fee on all sales that goes directly to the kitchen staff.\u003c/p>\n\u003cfigure id=\"attachment_116489\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-1020x765.jpg\" alt=\"Keith Harmon is part owner of three restaurants in Boston. In 2015, he established revenue sharing by charging a 3 percent fee that goes straight to kitchen employees. Harmon helped convince the owners of Mamaleh's Delicatessen and State Park in Cambridge to implement a similar program in March.\" width=\"640\" height=\"480\" class=\"size-large wp-image-116489\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants03-08e657535a069d74ac1d0dea94590fafcc1ad1b4-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Keith Harmon is part owner of three restaurants in Boston. In 2015, he established revenue sharing by charging a 3 percent fee that goes straight to kitchen employees. Harmon helped convince the owners of Mamaleh's Delicatessen and State Park in Cambridge to implement a similar program in March. \u003ccite>(Simón Rios/WBUR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, says Harmon, is to help close the wage gap so that \"the busier the restaurant is, the better it is for everyone who is working in the back of house.\"\u003c/p>\n\u003cp>And he wanted a way to close the wage gap without eliminating tipping entirely.\u003c/p>\n\u003cp>\"We didn't want to alienate the tipped staff to take care of the non-tipped staff, and so we came up with this pennies-on-the-dollar approach,\" he says.\u003c/p>\n\u003cp>Before revenue sharing, tipped employees earned about two and a half times as much as back-of-the-house staff, according to Harmon. Now, that pay gap has been cut by a third.\u003c/p>\n\u003cp>Harmon admits revenue sharing is only a partial solution, but he calls it a highly effective form of \"duct tape.\"\u003c/p>\n\u003cp>Revenue sharing seems to be confined to a handful of wealthy cities on the East and West Coast. Officials at restaurant associations in Texas and Pennsylvania, for example, say they don't know of anyone implementing the model in their states.\u003c/p>\n\u003cp>But it's taking off in California. Sharokina Shams, vice president of communications for the California Restaurant Association, calls revenue sharing \"the emerging new norm,\" especially in the Bay Area.\u003c/p>\n\u003cp>\"The costs of operating a business in San Francisco, Oakland, Berkeley, are astronomically high,\" Shams says. Shams says that's forced restaurants to experiment with new ways to raise revenue to pay staff.\u003c/p>\n\u003cfigure id=\"attachment_116486\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979.jpg\" alt='A receipt from Centre Street Café in Boston includes a 3 percent \"hospitality administration fee,\" which comes out to 39 cents on $13 of food sales. The entire fee goes to non-tipped employees in the kitchen.' width=\"1996\" height=\"1332\" class=\"size-full wp-image-116486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/0316_profit-sharing-restaurants04_custom-9d8b25c430f5b03e75577e7fcbe23b68e14c5979-520x347.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">A receipt from Centre Street Café in Boston includes a 3 percent \"hospitality administration fee,\" which comes out to 39 cents on $13 of food sales. The entire fee goes to non-tipped employees in the kitchen. \u003ccite>(Simón Rios/WBUR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Mamaleh's deli in Cambridge, the higher prices are fine by regular Dan Meyers.\u003c/p>\n\u003cp>\"I'm happy to pay another 20 percent — no really, I mean it,\" Meyers says. \"It's a great thing, and it shows that the people running the place — it's not just lip service. They actually care about their people.\"\u003c/p>\n\u003cp>Mamaleh's also cares about keeping its kitchen staffed. The restaurant is constantly hiring, and its management hopes revenue sharing will reduce turnover.\u003c/p>\n\u003cp>Meanwhile, the only thing line cook Marvin Bonilla is turning over is the potato latkes. He's beaming at the idea that his pay will go up by as much as $3 per hour.\u003c/p>\n\u003cp>\"We are all happy about that,\" Bonilla says, adding, \"This is one of the best places I've ever worked in my life.\"\u003c/p>\n\u003cp>And then there are the fringe benefits: All the matzo balls, chopped liver and latkes a line cook could want.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>A \u003ca href=\"http://www.wbur.org/bostonomix/2017/03/21/restaurant-revenue-sharing\">version\u003c/a> of this story first aired member station WBUR in Boston, where \u003ca href=\"http://www.wbur.org/staff/simon-rios\">Simon Rios\u003c/a> is a reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116485/restaurants-cook-up-a-new-way-to-pay-kitchen-staff-more-a-cut-of-sales","authors":["byline_bayareabites_116485"],"categories":["bayareabites_4084"],"tags":["bayareabites_15801","bayareabites_1147"],"featImg":"bayareabites_116486","label":"bayareabites"},"bayareabites_109376":{"type":"posts","id":"bayareabites_109376","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109376","score":null,"sort":[1463378444000]},"guestAuthors":[],"slug":"why-restaurants-are-ditching-the-switch-to-no-tipping","title":"Why Restaurants Are Ditching The Switch To No Tipping","publishDate":1463378444,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/05/20160515_wesun_why_restaurants_are_ditching_the_switch_to_no_tipping.mp3\u003c/p>\n\u003cp>In recent years, there's been a no-tipping movement within the restaurant industry.\u003c/p>\n\u003cp>The idea has been to rectify a basic pay unfairness to even out the pay between tipped and untipped employees. Dishwashers and cooks at the back of the house don't earn as much money as waiters because they don't get tips.\u003c/p>\n\u003cp>So, do away with tipping, raise menu prices a little bit, and pay everyone a higher wage.\u003c/p>\n\u003cp>But that experiment has failed at some restaurants. Joe's Crab Shack, the first large U.S. chain to implement a no-tip model, \u003ca href=\"http://money.cnn.com/2016/05/12/pf/joes-crab-shack-ends-no-tipping-policy/index.html?sr=twmoney051316joes-crab-shack-ends-no-tipping-policy0803AMVODtopLink&linkId=24464458\">announced this month\u003c/a> that it is moving away from the experiment, which only lasted three months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Restaurant owner Thad Vogler also dropped tipping for a while, but found it was too difficult to maintain. He owns Trou Normand and Bar Agricole in San Francisco.\u003c/p>\n\u003cp>San Francisco's minimum wage law got Vogler to try it in the first place, he says.\u003c/p>\n\u003cp>\"There are a number of city mandates that are expensive, and the imminent $16 minimum wage is among those, so it's been very much on restaurant owners' minds how to compensate differently. So I'd been at a number of meetings with other restaurateurs in the city and there was a sort of sense that a number of us were going to make this shift, and I thought I would go first.\"\u003c/p>\n\u003cp>In our weekly series covering the middle class, \u003cem>Hanging On\u003c/em>, Vogler talks to NPR's Linda Wertheimer about why he returned to the traditional tipping model at his two restaurants, and what he might've done differently. Other San Francisco restaurants weren't making the switch, he says, but he still thinks non-gratuity policies are the future of the industry.\u003c/p>\n\u003cfigure id=\"attachment_109378\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b.jpg\" alt=\"Thad Vogler, at his restaurant Bar Agricole in 2011, says the no-tipping model didn't work out for his two San Francisco restaurants. Looking back, he would've hiked up his prices even more so the money flowed to the staff more evenly.\" width=\"2997\" height=\"1996\" class=\"size-full wp-image-109378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-960x639.jpg 960w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Thad Vogler, at his restaurant Bar Agricole in 2011, says the no-tipping model didn't work out for his two San Francisco restaurants. Looking back, he would've hiked up his prices even more so the money flowed to the staff more evenly. \u003ccite>(Noah Berger/Bloomberg via Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On how much the staff was making before eliminating tipping \u003c/strong>\u003c/p>\n\u003cp>I would say the kitchen staff was making between $13 and $20 and hour probably and the front of the house staff was making between $25 and $40 an hour.\u003c/p>\n\u003cp>\u003cstrong>On whether he gave raises to even out the back of the house versus front of the house income disparity\u003c/strong>\u003c/p>\n\u003cp>Yeah, very much so. I would describe it that the kitchen received raises, the senior staff in the front of the house, their income remained pretty similar, and then entry-level staff took a bit of a hit in the front of the house.\u003c/p>\n\u003cp>\u003cstrong>On what made him decide to switch back to tipping\u003c/strong>\u003c/p>\n\u003cp>Attrition. We were losing staff, servers mostly. Kitchen was of course happy and turnover was nonexistent. And senior staff in the front of the house was happy. We were continuing to hire young, new people, train them and then they'd get the set of skills necessary, and they would generally give notice and move to other restaurants in our community who were still on a traditional tip economy.\u003c/p>\n\u003cp>\u003cstrong>On how the staff has reacted to the switch back to tipping\u003c/strong>\u003c/p>\n\u003cp>Oh, they were delighted. Most of all, my management was very relieved. It had been a tremendous amount of work, and we all remain very much in favor of it, ideologically, and I like many think it may be the way things are going. It just started to feel like an ideologue, insisting on this way of doing it when others in our community that had said they would switch were not switching. So it really wasn't happening after a year the way we thought it might. Financially, we wanted to be more one of the pack, while innovating more with food and drink and service.\u003c/p>\n\u003cp>\u003cstrong>On what he think needs to happen in order for a restaurant to make a no-tip policy work\u003c/strong>\u003c/p>\n\u003cp>There was one primary mistake, which was thinking that somehow, I wanted the prices to be basically what people were paying previously, including tip. So we knew our tip percentage was around 21 percent, so we increased all of our prices by that and charged accordingly, and then we gave the kitchen raises. So there was a bit less for the front of the house, so that was really my mistake. I know that others that are making the switch now are raising their prices by more like 40 percent to be sure that that doesn't happen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It's customer and staff complaints that did away with the model to start, but that's also what's bringing the tradition back to restaurants that've been experimenting with the policy to even out pay.","status":"publish","parent":0,"modified":1463378444,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":790},"headData":{"title":"Why Restaurants Are Ditching The Switch To No Tipping | KQED","description":"It's customer and staff complaints that did away with the model to start, but that's also what's bringing the tradition back to restaurants that've been experimenting with the policy to even out pay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Restaurants Are Ditching The Switch To No Tipping","datePublished":"2016-05-16T06:00:44.000Z","dateModified":"2016-05-16T06:00:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109376 http://ww2.kqed.org/bayareabites/?p=109376","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/15/why-restaurants-are-ditching-the-switch-to-no-tipping/","disqusTitle":"Why Restaurants Are Ditching The Switch To No Tipping","nprImageCredit":"Elaine Thompson","nprImageAgency":"AP","nprStoryId":"478096516","nprApiLink":"http://api.npr.org/query?id=478096516&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/15/478096516/why-restaurants-are-ditching-the-switch-to-no-tipping?ft=nprml&f=478096516","nprRetrievedStory":"1","nprPubDate":"Sun, 15 May 2016 10:33:00 -0400","nprStoryDate":"Sun, 15 May 2016 07:48:00 -0400","nprLastModifiedDate":"Sun, 15 May 2016 10:33:01 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2016/05/20160515_wesun_why_restaurants_are_ditching_the_switch_to_no_tipping.mp3?orgId=1&topicId=1006&d=273&p=10&story=478096516&t=progseg&e=478114618&seg=4&ft=nprml&f=478096516","nprAudioM3u":"http://api.npr.org/m3u/1478114709-03d2ab.m3u?orgId=1&topicId=1006&d=273&p=10&story=478096516&t=progseg&e=478114618&seg=4&ft=nprml&f=478096516","path":"/bayareabites/109376/why-restaurants-are-ditching-the-switch-to-no-tipping","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2016/05/20160515_wesun_why_restaurants_are_ditching_the_switch_to_no_tipping.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/05/20160515_wesun_why_restaurants_are_ditching_the_switch_to_no_tipping.mp3\u003c/p>\n\u003cp>In recent years, there's been a no-tipping movement within the restaurant industry.\u003c/p>\n\u003cp>The idea has been to rectify a basic pay unfairness to even out the pay between tipped and untipped employees. Dishwashers and cooks at the back of the house don't earn as much money as waiters because they don't get tips.\u003c/p>\n\u003cp>So, do away with tipping, raise menu prices a little bit, and pay everyone a higher wage.\u003c/p>\n\u003cp>But that experiment has failed at some restaurants. Joe's Crab Shack, the first large U.S. chain to implement a no-tip model, \u003ca href=\"http://money.cnn.com/2016/05/12/pf/joes-crab-shack-ends-no-tipping-policy/index.html?sr=twmoney051316joes-crab-shack-ends-no-tipping-policy0803AMVODtopLink&linkId=24464458\">announced this month\u003c/a> that it is moving away from the experiment, which only lasted three months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurant owner Thad Vogler also dropped tipping for a while, but found it was too difficult to maintain. He owns Trou Normand and Bar Agricole in San Francisco.\u003c/p>\n\u003cp>San Francisco's minimum wage law got Vogler to try it in the first place, he says.\u003c/p>\n\u003cp>\"There are a number of city mandates that are expensive, and the imminent $16 minimum wage is among those, so it's been very much on restaurant owners' minds how to compensate differently. So I'd been at a number of meetings with other restaurateurs in the city and there was a sort of sense that a number of us were going to make this shift, and I thought I would go first.\"\u003c/p>\n\u003cp>In our weekly series covering the middle class, \u003cem>Hanging On\u003c/em>, Vogler talks to NPR's Linda Wertheimer about why he returned to the traditional tipping model at his two restaurants, and what he might've done differently. Other San Francisco restaurants weren't making the switch, he says, but he still thinks non-gratuity policies are the future of the industry.\u003c/p>\n\u003cfigure id=\"attachment_109378\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b.jpg\" alt=\"Thad Vogler, at his restaurant Bar Agricole in 2011, says the no-tipping model didn't work out for his two San Francisco restaurants. Looking back, he would've hiked up his prices even more so the money flowed to the staff more evenly.\" width=\"2997\" height=\"1996\" class=\"size-full wp-image-109378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/gettyimages-130539179_slide-b08d52104710184b240658b41e6696a370034a9b-960x639.jpg 960w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Thad Vogler, at his restaurant Bar Agricole in 2011, says the no-tipping model didn't work out for his two San Francisco restaurants. Looking back, he would've hiked up his prices even more so the money flowed to the staff more evenly. \u003ccite>(Noah Berger/Bloomberg via Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On how much the staff was making before eliminating tipping \u003c/strong>\u003c/p>\n\u003cp>I would say the kitchen staff was making between $13 and $20 and hour probably and the front of the house staff was making between $25 and $40 an hour.\u003c/p>\n\u003cp>\u003cstrong>On whether he gave raises to even out the back of the house versus front of the house income disparity\u003c/strong>\u003c/p>\n\u003cp>Yeah, very much so. I would describe it that the kitchen received raises, the senior staff in the front of the house, their income remained pretty similar, and then entry-level staff took a bit of a hit in the front of the house.\u003c/p>\n\u003cp>\u003cstrong>On what made him decide to switch back to tipping\u003c/strong>\u003c/p>\n\u003cp>Attrition. We were losing staff, servers mostly. Kitchen was of course happy and turnover was nonexistent. And senior staff in the front of the house was happy. We were continuing to hire young, new people, train them and then they'd get the set of skills necessary, and they would generally give notice and move to other restaurants in our community who were still on a traditional tip economy.\u003c/p>\n\u003cp>\u003cstrong>On how the staff has reacted to the switch back to tipping\u003c/strong>\u003c/p>\n\u003cp>Oh, they were delighted. Most of all, my management was very relieved. It had been a tremendous amount of work, and we all remain very much in favor of it, ideologically, and I like many think it may be the way things are going. It just started to feel like an ideologue, insisting on this way of doing it when others in our community that had said they would switch were not switching. So it really wasn't happening after a year the way we thought it might. Financially, we wanted to be more one of the pack, while innovating more with food and drink and service.\u003c/p>\n\u003cp>\u003cstrong>On what he think needs to happen in order for a restaurant to make a no-tip policy work\u003c/strong>\u003c/p>\n\u003cp>There was one primary mistake, which was thinking that somehow, I wanted the prices to be basically what people were paying previously, including tip. So we knew our tip percentage was around 21 percent, so we increased all of our prices by that and charged accordingly, and then we gave the kitchen raises. So there was a bit less for the front of the house, so that was really my mistake. I know that others that are making the switch now are raising their prices by more like 40 percent to be sure that that doesn't happen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109376/why-restaurants-are-ditching-the-switch-to-no-tipping","authors":["5403"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_1146","bayareabites_1807"],"tags":["bayareabites_9022","bayareabites_15456","bayareabites_1147"],"featImg":"bayareabites_109377","label":"bayareabites"},"bayareabites_104126":{"type":"posts","id":"bayareabites_104126","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104126","score":null,"sort":[1448930215000]},"guestAuthors":[],"slug":"when-tipping-was-considered-deeply-un-american","title":"When Tipping Was Considered Deeply Un-American","publishDate":1448930215,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Today's restaurants abandoning the tipping system are part of a long heritage of people — including Emerson and Twain — raging against the gratuity system.\u003c/p>\n\u003cp>With New York restaurateur Danny Meyer \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\" target=\"_blank\">banning tips\u003c/a> in his restaurants and \u003ca href=\"http://ww2.kqed.org/news/2015/11/05/no-tip-restaurants-bay-area\" target=\"_blank\">Berkeley restaurateurs\u003c/a> Andrew Hoffman and John Paluska joining the no-tip bandwagon, the tipping debate has clinked back into the headlines of late.\u003c/p>\n\u003cp>Except it never really went away.\u003c/p>\n\u003cp>To tip or not to tip constitutes one of the oldest and nastiest debates surrounding America's restaurant business.\u003c/p>\n\u003cp>When tipping began to spread in post-Civil War America, it was tarred as \"a cancer in the breast of democracy,\" \"flunkeyism\" and \"a gross and offensive caricature of mercy.\" But the most common insult hurled at it was \"offensively un-American.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Loathed as a master-serf custom of the caste-bound Old World that went back to the Middle Ages, tipping was blamed for encouraging servility and degrading America's democratic, puritanical, and anti-aristocratic ethic. European immigrants surging into the U.S. were charged with bringing this deplorable custom with them. But in fact, it was also American tourists, like the characters in Henry James' novels, who picked up the restaurant conventions of the Continent, and imported them back to America.\u003c/p>\n\u003cp>In James's 1897 novel \u003cem>What Maisie Knew\u003c/em>, 6-year-old Maisie, breakfasting with her English stepfather, Sir Claude, at a quayside French café, watches the waiter retreat \"with the 'tip' gathered in with graceful thanks on a subtle hint from Sir Claude's forefinger.\" Significantly, the word \"tip\" is in quotation marks, indicating its newness to the little girl, as well as to James' American readers.\u003c/p>\n\u003cp>For their part, Europeans were irked by wealthy Americans who ruined the rates by over-tipping — not just during the Gilded Age, but in more recent times as well. According to Kerry Segrave's \u003cem>Tipping: An American Social History of Gratuities, \u003c/em>conservative thinker William F. Buckley Jr. was in the habit of leaving a scandalously lavish \u003cem>propina\u003c/em> for the staff of the Swiss chateau he rented in the 1980s. He used the Spanish word for tip, his son Christopher explained, \"since it's money, you know, it's best not to discuss it directly.\"\u003c/p>\n\u003cp>America's anti-tipping hall of fame includes millionaires John D. Rockefeller and Andrew Carnegie, who were stingy tippers, and Ralph Waldo Emerson, who famously said, \"I sometimes succumb and give the dollar, yet it is a wicked dollar, which, by and by, I shall have the manhood to withhold.\" A 1901 editorial in the\u003cem> Chicago Times-Herald \u003c/em>congratulated Mark Twain for refusing to tip a cab driver, and added, hyperbolically, that should the writer lived to \"claim credit for its abolition[,] he will deserve greater gratitude from the public on that account than for anything that he has written or ever may write.\"\u003c/p>\n\u003cfigure id=\"attachment_104128\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae.jpg\" alt=\"Famous anti-tippers (from left): Leon Trotsky, William Howard Taft and Mark Twain. Trotsky refused to tip his waiters while living in the Bronx. The Russian revolutionary thought the practice let capitalist restaurant owners off the hook.\" width=\"2000\" height=\"831\" class=\"size-full wp-image-104128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-400x166.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-800x332.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-1440x598.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-1180x490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-960x399.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Famous anti-tippers (from left): Leon Trotsky, William Howard Taft and Mark Twain. Trotsky refused to tip his waiters while living in the Bronx. The Russian revolutionary thought the practice let capitalist restaurant owners off the hook. \u003ccite>(Associated Press )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The long-suffering public grumbled incessantly about being at the mercy of surly waiters and porters who performed only when bribed. The attitude was summed up by the young prostitute in F. Scott Fitzgerald's 1920 novel, \u003cem>This Side of Paradise\u003c/em>, who, when caught with a patron in a hotel room, says angrily: \"Alec didn't give the waiter a \u003cem>tip\u003c/em>, so I guess the little bastard snitched.\"\u003c/p>\n\u003cp>The tipping abolitionist campaign came to a boil in 1915, when three states (Iowa, South Carolina and Tennessee) passed anti-tipping laws, joining three other states (Washington, Mississippi, and Arkansas) that had already passed similar bills. Georgia soon followed. By 1926, however, all these anti-tipping laws were repealed, writes Segrave, largely because it was seen as futile to police something that had gained a momentum of its own.\u003c/p>\n\u003cp>Tipping also had a racial angle. \"Class, race and gender all played a part in the early discussions of tipping,\" writes Segrave. He quotes journalist John Speed writing in 1902, \"Negroes take tips, of course, one expects that of them – it is a token of their inferiority. But to give money to a white man was embarrassing to me.\"\u003c/p>\n\u003cp>Such was the furor surrounding tipping that, in 1907, Sen. Benjamin Tillman of South Carolina – a virulent segregationist whose bronze statue stands outside the statehouse in Columbia – actually made national headlines for tipping a black porter at an Omaha hotel. The porter, well aware of Tillman's previous boast that he never \"tips a nigger,\" told reporters sardonically that he would have the quarter made into a watch charm. \"Tillman gives Negro a Tip,\" was \u003cem>The New York Times'\u003c/em> headline, under which ran a sympathetic editorial on how travelers were forced \"to convert themselves into fountains playing quarters upon the circumambient Africans.\"\u003c/p>\n\u003cp>Tipping even became an election issue, writes Segrave. When William Howard Taft, who prided himself on never tipping his barber, ran for president in 1908, he was projected as \"the patron saint of the anti-tip crusade.\" Today, several Democratic presidential hopefuls have campaigned on raising the minimum wage – an issue that was, and continues to be, at the heart of the tipping debate.\u003c/p>\n\u003cp>Then, as today, the crux of the matter was the low wages paid to waiters, making them dependent on patron largesse. The waiters' cause was taken up by union member T. O. Smith, in the 1919 edition of \u003cem>The Mixer and Server\u003c/em>, a trade journal of restaurant and hotel employees. He said waiters were unfairly accused of having \"an itching palm,\" when the truth was that the \"waiter was not the author, but the victim of the tipping system.\"\u003c/p>\n\u003cp>Smith was referring to a popular 1916 \u003ca href=\"http://www.gutenberg.org/files/33170/33170-h/33170-h.htm\">anti-tipping jeremiad\u003c/a> by a writer named William R. Scott entitled, \u003cem>The Itching Palm: A Study of the Habit of Tipping in America.\u003c/em> Scott's screed decried the millions of Americans who derived their income from tips as suffering from a \"moral malady.\"\u003c/p>\n\u003cp>But Smith pointed out acerbically that while the newspapers were dripping with concern for the \"long suffering public,\" not too much thought was directed at the \"long suffering waiter.\" He said the unjust system forced waiters to \"learn the art of smiling under even the most adverse circumstances\" – for a frown, however justified, would cost him not only his tip but perhaps his job as well. It was tougher for black waiters, who were commonly paid a lower wage than white waiters.\u003c/p>\n\u003cp>Russian revolutionary Leon Trotsky refused to tip and had soup spilled on him by vengeful waiters in the Bronx (where he \u003ca href=\"http://www.nytimes.com/2000/09/17/nyregion/fyi-167878.html\">lived briefly\u003c/a>). He believed that tipping allowed capitalists, a.k.a. restaurant owners, to get off the hook. If the waiters were being paid a decent wage, he said, tipping would die on the vine.\u003c/p>\n\u003cp>Over time, however, the opposition to tipping faded. \"Tipping eventually became more entrenched in American life than in any other country,\" writes Segrave.\u003c/p>\n\u003cp>In 1942, the Supreme Court ruled that employees had an exclusive right to their tips and that their employers could not force them to share their tips with kitchen staff.\u003c/p>\n\u003cp>In 1966, Congress created a concept known as \"Tip Credit.\" This system allows employers to pay tipped employees a sub-minimum wage on the understanding that the rest of the wage would be made up by the largesse of customers. Which is why, to this day, the federal minimum wage for tipped employees is just $2.13 per hour.\u003c/p>\n\u003cp>Tipping remains a deeply divisive issue. Many waiters at fine-dining restaurants prefer the tip system because it means a higher income — but it's harder for those who toil away in diners and lower-end eateries to earn a livable wage. No-tip restaurants like Alice Waters' famous Chez Panisse in Berkeley, Calif., have a fixed service charge that is divided among the whole staff, including the kitchen. As a result, waiters get less, but the back-of-the-house staff — traditionally left of out tipping — get more.\u003c/p>\n\u003cp>The irony is that, though Americans imported the tipping custom from Europe, countries such as France have long done away with tipping: A 15 percent service charge is automatically added to the bill, and customers aren't obliged to tip. As a result, a French schoolgirl visiting the U.S. might find herself, like Maisie, curiously eyeing the \"tip' in the billfold. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Imported from Europe, the custom of leaving gratuities began spreading in the U.S. post-Civil War. It was loathed as a master-serf custom that\u003cstrong> \u003c/strong>degraded America's democratic, anti-aristocratic ethic.","status":"publish","parent":0,"modified":1448930215,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1422},"headData":{"title":"When Tipping Was Considered Deeply Un-American | KQED","description":"Imported from Europe, the custom of leaving gratuities began spreading in the U.S. post-Civil War. It was loathed as a master-serf custom that degraded America's democratic, anti-aristocratic ethic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When Tipping Was Considered Deeply Un-American","datePublished":"2015-12-01T00:36:55.000Z","dateModified":"2015-12-01T00:36:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104126 http://ww2.kqed.org/bayareabites/?p=104126","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/30/when-tipping-was-considered-deeply-un-american/","disqusTitle":"When Tipping Was Considered Deeply Un-American","source":"Food History","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/","nprByline":"Nina Martyris, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Hulton Archive/Getty Images","nprStoryId":"457125740","nprApiLink":"http://api.npr.org/query?id=457125740&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/11/30/457125740/when-tipping-was-considered-deeply-un-american?ft=nprml&f=457125740","nprRetrievedStory":"1","nprPubDate":"Mon, 30 Nov 2015 17:29:00 -0500","nprStoryDate":"Mon, 30 Nov 2015 15:58:00 -0500","nprLastModifiedDate":"Mon, 30 Nov 2015 17:29:11 -0500","path":"/bayareabites/104126/when-tipping-was-considered-deeply-un-american","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Today's restaurants abandoning the tipping system are part of a long heritage of people — including Emerson and Twain — raging against the gratuity system.\u003c/p>\n\u003cp>With New York restaurateur Danny Meyer \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\" target=\"_blank\">banning tips\u003c/a> in his restaurants and \u003ca href=\"http://ww2.kqed.org/news/2015/11/05/no-tip-restaurants-bay-area\" target=\"_blank\">Berkeley restaurateurs\u003c/a> Andrew Hoffman and John Paluska joining the no-tip bandwagon, the tipping debate has clinked back into the headlines of late.\u003c/p>\n\u003cp>Except it never really went away.\u003c/p>\n\u003cp>To tip or not to tip constitutes one of the oldest and nastiest debates surrounding America's restaurant business.\u003c/p>\n\u003cp>When tipping began to spread in post-Civil War America, it was tarred as \"a cancer in the breast of democracy,\" \"flunkeyism\" and \"a gross and offensive caricature of mercy.\" But the most common insult hurled at it was \"offensively un-American.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Loathed as a master-serf custom of the caste-bound Old World that went back to the Middle Ages, tipping was blamed for encouraging servility and degrading America's democratic, puritanical, and anti-aristocratic ethic. European immigrants surging into the U.S. were charged with bringing this deplorable custom with them. But in fact, it was also American tourists, like the characters in Henry James' novels, who picked up the restaurant conventions of the Continent, and imported them back to America.\u003c/p>\n\u003cp>In James's 1897 novel \u003cem>What Maisie Knew\u003c/em>, 6-year-old Maisie, breakfasting with her English stepfather, Sir Claude, at a quayside French café, watches the waiter retreat \"with the 'tip' gathered in with graceful thanks on a subtle hint from Sir Claude's forefinger.\" Significantly, the word \"tip\" is in quotation marks, indicating its newness to the little girl, as well as to James' American readers.\u003c/p>\n\u003cp>For their part, Europeans were irked by wealthy Americans who ruined the rates by over-tipping — not just during the Gilded Age, but in more recent times as well. According to Kerry Segrave's \u003cem>Tipping: An American Social History of Gratuities, \u003c/em>conservative thinker William F. Buckley Jr. was in the habit of leaving a scandalously lavish \u003cem>propina\u003c/em> for the staff of the Swiss chateau he rented in the 1980s. He used the Spanish word for tip, his son Christopher explained, \"since it's money, you know, it's best not to discuss it directly.\"\u003c/p>\n\u003cp>America's anti-tipping hall of fame includes millionaires John D. Rockefeller and Andrew Carnegie, who were stingy tippers, and Ralph Waldo Emerson, who famously said, \"I sometimes succumb and give the dollar, yet it is a wicked dollar, which, by and by, I shall have the manhood to withhold.\" A 1901 editorial in the\u003cem> Chicago Times-Herald \u003c/em>congratulated Mark Twain for refusing to tip a cab driver, and added, hyperbolically, that should the writer lived to \"claim credit for its abolition[,] he will deserve greater gratitude from the public on that account than for anything that he has written or ever may write.\"\u003c/p>\n\u003cfigure id=\"attachment_104128\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae.jpg\" alt=\"Famous anti-tippers (from left): Leon Trotsky, William Howard Taft and Mark Twain. Trotsky refused to tip his waiters while living in the Bronx. The Russian revolutionary thought the practice let capitalist restaurant owners off the hook.\" width=\"2000\" height=\"831\" class=\"size-full wp-image-104128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-400x166.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-800x332.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-1440x598.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-1180x490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/triptych_tipping_enl-50ec221312cc2205e7f9b9fa08e4192f42e142ae-960x399.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Famous anti-tippers (from left): Leon Trotsky, William Howard Taft and Mark Twain. Trotsky refused to tip his waiters while living in the Bronx. The Russian revolutionary thought the practice let capitalist restaurant owners off the hook. \u003ccite>(Associated Press )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The long-suffering public grumbled incessantly about being at the mercy of surly waiters and porters who performed only when bribed. The attitude was summed up by the young prostitute in F. Scott Fitzgerald's 1920 novel, \u003cem>This Side of Paradise\u003c/em>, who, when caught with a patron in a hotel room, says angrily: \"Alec didn't give the waiter a \u003cem>tip\u003c/em>, so I guess the little bastard snitched.\"\u003c/p>\n\u003cp>The tipping abolitionist campaign came to a boil in 1915, when three states (Iowa, South Carolina and Tennessee) passed anti-tipping laws, joining three other states (Washington, Mississippi, and Arkansas) that had already passed similar bills. Georgia soon followed. By 1926, however, all these anti-tipping laws were repealed, writes Segrave, largely because it was seen as futile to police something that had gained a momentum of its own.\u003c/p>\n\u003cp>Tipping also had a racial angle. \"Class, race and gender all played a part in the early discussions of tipping,\" writes Segrave. He quotes journalist John Speed writing in 1902, \"Negroes take tips, of course, one expects that of them – it is a token of their inferiority. But to give money to a white man was embarrassing to me.\"\u003c/p>\n\u003cp>Such was the furor surrounding tipping that, in 1907, Sen. Benjamin Tillman of South Carolina – a virulent segregationist whose bronze statue stands outside the statehouse in Columbia – actually made national headlines for tipping a black porter at an Omaha hotel. The porter, well aware of Tillman's previous boast that he never \"tips a nigger,\" told reporters sardonically that he would have the quarter made into a watch charm. \"Tillman gives Negro a Tip,\" was \u003cem>The New York Times'\u003c/em> headline, under which ran a sympathetic editorial on how travelers were forced \"to convert themselves into fountains playing quarters upon the circumambient Africans.\"\u003c/p>\n\u003cp>Tipping even became an election issue, writes Segrave. When William Howard Taft, who prided himself on never tipping his barber, ran for president in 1908, he was projected as \"the patron saint of the anti-tip crusade.\" Today, several Democratic presidential hopefuls have campaigned on raising the minimum wage – an issue that was, and continues to be, at the heart of the tipping debate.\u003c/p>\n\u003cp>Then, as today, the crux of the matter was the low wages paid to waiters, making them dependent on patron largesse. The waiters' cause was taken up by union member T. O. Smith, in the 1919 edition of \u003cem>The Mixer and Server\u003c/em>, a trade journal of restaurant and hotel employees. He said waiters were unfairly accused of having \"an itching palm,\" when the truth was that the \"waiter was not the author, but the victim of the tipping system.\"\u003c/p>\n\u003cp>Smith was referring to a popular 1916 \u003ca href=\"http://www.gutenberg.org/files/33170/33170-h/33170-h.htm\">anti-tipping jeremiad\u003c/a> by a writer named William R. Scott entitled, \u003cem>The Itching Palm: A Study of the Habit of Tipping in America.\u003c/em> Scott's screed decried the millions of Americans who derived their income from tips as suffering from a \"moral malady.\"\u003c/p>\n\u003cp>But Smith pointed out acerbically that while the newspapers were dripping with concern for the \"long suffering public,\" not too much thought was directed at the \"long suffering waiter.\" He said the unjust system forced waiters to \"learn the art of smiling under even the most adverse circumstances\" – for a frown, however justified, would cost him not only his tip but perhaps his job as well. It was tougher for black waiters, who were commonly paid a lower wage than white waiters.\u003c/p>\n\u003cp>Russian revolutionary Leon Trotsky refused to tip and had soup spilled on him by vengeful waiters in the Bronx (where he \u003ca href=\"http://www.nytimes.com/2000/09/17/nyregion/fyi-167878.html\">lived briefly\u003c/a>). He believed that tipping allowed capitalists, a.k.a. restaurant owners, to get off the hook. If the waiters were being paid a decent wage, he said, tipping would die on the vine.\u003c/p>\n\u003cp>Over time, however, the opposition to tipping faded. \"Tipping eventually became more entrenched in American life than in any other country,\" writes Segrave.\u003c/p>\n\u003cp>In 1942, the Supreme Court ruled that employees had an exclusive right to their tips and that their employers could not force them to share their tips with kitchen staff.\u003c/p>\n\u003cp>In 1966, Congress created a concept known as \"Tip Credit.\" This system allows employers to pay tipped employees a sub-minimum wage on the understanding that the rest of the wage would be made up by the largesse of customers. Which is why, to this day, the federal minimum wage for tipped employees is just $2.13 per hour.\u003c/p>\n\u003cp>Tipping remains a deeply divisive issue. Many waiters at fine-dining restaurants prefer the tip system because it means a higher income — but it's harder for those who toil away in diners and lower-end eateries to earn a livable wage. No-tip restaurants like Alice Waters' famous Chez Panisse in Berkeley, Calif., have a fixed service charge that is divided among the whole staff, including the kitchen. As a result, waiters get less, but the back-of-the-house staff — traditionally left of out tipping — get more.\u003c/p>\n\u003cp>The irony is that, though Americans imported the tipping custom from Europe, countries such as France have long done away with tipping: A 15 percent service charge is automatically added to the bill, and customers aren't obliged to tip. As a result, a French schoolgirl visiting the U.S. might find herself, like Maisie, curiously eyeing the \"tip' in the billfold. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104126/when-tipping-was-considered-deeply-un-american","authors":["byline_bayareabites_104126"],"categories":["bayareabites_2090","bayareabites_1146","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_1148","bayareabites_1147","bayareabites_1149"],"featImg":"bayareabites_104127","label":"source_bayareabites_104126"},"bayareabites_102199":{"type":"posts","id":"bayareabites_102199","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102199","score":null,"sort":[1444929492000]},"guestAuthors":[],"slug":"danny-meyer-to-banish-tipping-and-raise-prices-at-his-n-y-restaurants","title":"Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants","publishDate":1444929492,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151014_atc_danny_meyer_will_banish_tipping_and_raise_prices_at_his_restaurants.mp3\u003c/p>\n\u003cp>In mid-November, diners at the New York restaurants Gramercy Tavern and The Modern may notice something new on their menus: higher prices, across the board.\u003c/p>\n\u003cp>Why? Because the man in charge of those and 11 other celebrated eateries is doing away with tipping. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6162737\">Danny Meyer\u003c/a>, the CEO of \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> (he also founded \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/30/382658859/shake-shack-sizzles-with-ipo-as-mcdonald-s-fizzles\">Shake Shack\u003c/a>), says tipping is actually a big problem for his industry.\u003c/p>\n\u003cp>\"I think that restaurant patrons have unwittingly believed that they could, if they wanted to, use their tip to punish bad service, and/or to praise great service,\" Meyer tells \u003cem>All Things Considered's\u003c/em> Kelly McEvers. \"What that's done over the years has actually been quite the opposite, because the average American restaurant-goer leaves the exact same tip, irrespective of the service they receive. And unfortunately, none of those tips that you leave in a restaurant may be shared with the full team, i.e. the cooks, the dishwashers, the prep cooks, the butchers, etc.\"\u003c/p>\n\u003cp>But it might not be easy to bridge that gap between what the servers make and what the dishwashers make. Meyer says that since he started in the restaurant business 30 years ago, he's seen \"something fascinating and completely unfair: Waiters' income in a fine-dining restaurant has gone up well over 200 percent.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's happened for two reasons: \"Menu prices have gone up, and the average tip that people leave has actually gone up from around 15 percent in 1985 to about 21 percent today.\"\u003c/p>\n\u003cp>Meanwhile, Meyer says, workers at the back of the house who don't get tipped have seen their hourly wage go up only 22 to 25 percent.\u003c/p>\n\u003cfigure id=\"attachment_102201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/6636125613_bcd787e11c_o-1-_wide-6f2940f020eed16ac92afeff6eba488ba5deff7a-e1444929274490.jpg\" alt=\"Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-102201\">\u003cfigcaption class=\"wp-caption-text\">Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/16497759@N07/6636125613/\" target=\"_blank\">London Road/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So by incorporating everything in the menu prices, and therefore having it be the restaurant's responsibility to pay everybody a fair wage, we think we have the opportunity to make a great place to work for everybody — not just servers, but also for our cooks,\" he says.\u003c/p>\n\u003cp>Meyer says he hopes it'll also solve the problem of servers having to take a pay cut of about 25 percent if they want to move up and become managers. \"We're going to change that,\" he says.\u003c/p>\n\u003cp>Of course, this sea change in how his restaurants are run will result in higher menu prices. How much? Meyer says, \"When you get your bill, it should look just about exactly as it would have if you had left your gratuity in the old days.\"\u003c/p>\n\u003cp>That means he will try to keep prices on par with a 21 percent tip — what diners have been adding on average lately.\u003c/p>\n\u003cp>This strategy could also help fine-dining restaurants in expensive cities like New York City hold on to cooks who now might find even better opportunities at fast-food restaurants, Meyer says.\u003c/p>\n\u003cp>\"We've never faced a labor shortage the way we have right now,\" he says. \"The fast-food industry is by law going to be raising its minimum wage to $15 an hour. So why would you tell your parents, 'Gee, please help me pay the bills for a culinary education so I can make less than that in a white-tablecloth restaurant.' \"\u003c/p>\n\u003cp>Will other restaurants follow?\u003c/p>\n\u003cp>\"There's a huge number of colleagues in our industry who will be watching very, very closely,\" says Meyer. \"We felt a responsibility to go first, and we're proud to do it because it's the right thing to do. And I really think you're going to see this happen all over the country.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Meyer says \"something fascinating and completely unfair\" plagues the restaurant industry: Waiters' incomes have risen far faster than other staff. To balance salaries out, he'll charge more for food.","status":"publish","parent":0,"modified":1444929492,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":660},"headData":{"title":"Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants | KQED","description":"Meyer says "something fascinating and completely unfair" plagues the restaurant industry: Waiters' incomes have risen far faster than other staff. To balance salaries out, he'll charge more for food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants","datePublished":"2015-10-15T17:18:12.000Z","dateModified":"2015-10-15T17:18:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102199 http://ww2.kqed.org/bayareabites/?p=102199","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/15/danny-meyer-to-banish-tipping-and-raise-prices-at-his-n-y-restaurants/","disqusTitle":"Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants","nprStoryId":"448678237","nprApiLink":"http://api.npr.org/query?id=448678237&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants?ft=nprml&f=448678237","nprRetrievedStory":"1","nprPubDate":"Thu, 15 Oct 2015 12:09:00 -0400","nprStoryDate":"Wed, 14 Oct 2015 17:23:00 -0400","nprLastModifiedDate":"Thu, 15 Oct 2015 12:09:11 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151014_atc_danny_meyer_will_banish_tipping_and_raise_prices_at_his_restaurants.mp3?orgId=1&topicId=1053&d=245&p=2&story=448678237&t=progseg&e=448563347&seg=16&ft=nprml&f=448678237","nprAudioM3u":"http://api.npr.org/m3u/1448697195-5ab831.m3u?orgId=1&topicId=1053&d=245&p=2&story=448678237&t=progseg&e=448563347&seg=16&ft=nprml&f=448678237","path":"/bayareabites/102199/danny-meyer-to-banish-tipping-and-raise-prices-at-his-n-y-restaurants","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151014_atc_danny_meyer_will_banish_tipping_and_raise_prices_at_his_restaurants.mp3?orgId=1&topicId=1053&d=245&p=2&story=448678237&t=progseg&e=448563347&seg=16&ft=nprml&f=448678237","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151014_atc_danny_meyer_will_banish_tipping_and_raise_prices_at_his_restaurants.mp3\u003c/p>\n\u003cp>In mid-November, diners at the New York restaurants Gramercy Tavern and The Modern may notice something new on their menus: higher prices, across the board.\u003c/p>\n\u003cp>Why? Because the man in charge of those and 11 other celebrated eateries is doing away with tipping. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6162737\">Danny Meyer\u003c/a>, the CEO of \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> (he also founded \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/30/382658859/shake-shack-sizzles-with-ipo-as-mcdonald-s-fizzles\">Shake Shack\u003c/a>), says tipping is actually a big problem for his industry.\u003c/p>\n\u003cp>\"I think that restaurant patrons have unwittingly believed that they could, if they wanted to, use their tip to punish bad service, and/or to praise great service,\" Meyer tells \u003cem>All Things Considered's\u003c/em> Kelly McEvers. \"What that's done over the years has actually been quite the opposite, because the average American restaurant-goer leaves the exact same tip, irrespective of the service they receive. And unfortunately, none of those tips that you leave in a restaurant may be shared with the full team, i.e. the cooks, the dishwashers, the prep cooks, the butchers, etc.\"\u003c/p>\n\u003cp>But it might not be easy to bridge that gap between what the servers make and what the dishwashers make. Meyer says that since he started in the restaurant business 30 years ago, he's seen \"something fascinating and completely unfair: Waiters' income in a fine-dining restaurant has gone up well over 200 percent.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's happened for two reasons: \"Menu prices have gone up, and the average tip that people leave has actually gone up from around 15 percent in 1985 to about 21 percent today.\"\u003c/p>\n\u003cp>Meanwhile, Meyer says, workers at the back of the house who don't get tipped have seen their hourly wage go up only 22 to 25 percent.\u003c/p>\n\u003cfigure id=\"attachment_102201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/6636125613_bcd787e11c_o-1-_wide-6f2940f020eed16ac92afeff6eba488ba5deff7a-e1444929274490.jpg\" alt=\"Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-102201\">\u003cfigcaption class=\"wp-caption-text\">Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/16497759@N07/6636125613/\" target=\"_blank\">London Road/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So by incorporating everything in the menu prices, and therefore having it be the restaurant's responsibility to pay everybody a fair wage, we think we have the opportunity to make a great place to work for everybody — not just servers, but also for our cooks,\" he says.\u003c/p>\n\u003cp>Meyer says he hopes it'll also solve the problem of servers having to take a pay cut of about 25 percent if they want to move up and become managers. \"We're going to change that,\" he says.\u003c/p>\n\u003cp>Of course, this sea change in how his restaurants are run will result in higher menu prices. How much? Meyer says, \"When you get your bill, it should look just about exactly as it would have if you had left your gratuity in the old days.\"\u003c/p>\n\u003cp>That means he will try to keep prices on par with a 21 percent tip — what diners have been adding on average lately.\u003c/p>\n\u003cp>This strategy could also help fine-dining restaurants in expensive cities like New York City hold on to cooks who now might find even better opportunities at fast-food restaurants, Meyer says.\u003c/p>\n\u003cp>\"We've never faced a labor shortage the way we have right now,\" he says. \"The fast-food industry is by law going to be raising its minimum wage to $15 an hour. So why would you tell your parents, 'Gee, please help me pay the bills for a culinary education so I can make less than that in a white-tablecloth restaurant.' \"\u003c/p>\n\u003cp>Will other restaurants follow?\u003c/p>\n\u003cp>\"There's a huge number of colleagues in our industry who will be watching very, very closely,\" says Meyer. \"We felt a responsibility to go first, and we're proud to do it because it's the right thing to do. And I really think you're going to see this happen all over the country.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102199/danny-meyer-to-banish-tipping-and-raise-prices-at-his-n-y-restaurants","authors":["5403"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_1146","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_9174","bayareabites_14976","bayareabites_72","bayareabites_11429","bayareabites_14977","bayareabites_1147"],"featImg":"bayareabites_102200","label":"bayareabites"},"bayareabites_96350":{"type":"posts","id":"bayareabites_96350","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96350","score":null,"sort":[1432479647000]},"guestAuthors":[],"slug":"east-bay-restaurants-adapt-to-new-minimum-wage","title":"East Bay Restaurants Adapt to New Minimum Wage","publishDate":1432479647,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On March 2, the city of Oakland raised its minimum wage by 36%. At $12.25 per hour, the new wage is the highest in the country — for now. San Francisco matched this wage on May 1, and Emeryville will leapfrog both cities in July.\u003c/p>\n\u003cp>The wage increase was voted into law last November as a part of Measure FF. Over 80% of Oakland residents supported the measure. And while all Oakland businesses are now required to abide by the new wage, conversations about its benefits and repercussions have been most active in the restaurant industry.\u003c/p>\n\u003cp>Restaurants have notoriously small operational budget margins, and are, according to \u003ca href=\"http://www.berkeleyside.com/tag/saru-jayaraman/\" target=\"_blank\">Saru Jayaraman\u003c/a>, the co-director of \u003ca href=\"http://www.berkeleyside.com/tag/restaurant-opportunities-centers-united/\" target=\"_blank\">Restaurant Opportunity Centers United\u003c/a> (ROC-United) and director of the Food Labor Research Center at UC Berkeley, one of the largest employers of low-wage workers in the United States. Jayaraman reports that seven out of the ten lowest paying jobs in the country are restaurant jobs.\u003c/p>\n\u003cfigure id=\"attachment_96353\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480.jpg\" alt=\"Saru Jayaraman, seen here speaking with Berkeleyside’s Frances Dinkelspiel at Uncharted 2014, says in the long run wage increases in the restaurant field will be better for business.\" width=\"720\" height=\"480\" class=\"size-full wp-image-96353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman, seen here speaking with Berkeleyside’s Frances Dinkelspiel at Uncharted 2014, says in the long run wage increases in the restaurant field will be better for business. \u003ccite>(Pete Rosos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California does, however, have some protections for restaurant workers. Service staff is required to make at least the state minimum wage; they are not permitted to be paid a “tipped minimum” of $2.13 per hour as they are in other states. Still, the state’s minimum wage of $9 per hour doesn’t go very far in the Bay Area’s booming economy. (Indeed, according to \u003ca href=\"http://livingwage.mit.edu/places/0600153000\" target=\"_blank\">MIT’s Living Wage Calculator\u003c/a>, the minimum wage needed to support a single adult in Oakland is over $11; one needs to make over double that number to support even a small family.)\u003c/p>\n\u003cp>“There’s been an ongoing problem in the restaurant industry where many of our employees have trouble paying the bills. It is bad for the industry and bad for the community,” said \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a>, the owner of \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a> in Fruitvale and upcoming \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a> in North Oakland. “When one of your most significant industries as a whole employs people at a sub-living wage, that’s not good for the community. That’s money that’s not circulating in the economy. It also means that there’s a really high turnover. It means that a lot of people are having to work 70 to 80 hours a week to pay the bills.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Measure FF was an attempt to change that problem. The measure not only set Oakland’s minimum wage at $12.25 per hour, but it also added mandatory paid sick leave and provided means for retaliation should employers not follow the new rules. Oakland’s new wage is now also tied to the Consumer Price Index, and it will be allowed to rise each year on January 1.\u003c/p>\n\u003cp>Restaurant owners have adapted to the wage increase in various ways. Most, like Porter, have simply increased prices to account for the higher labor costs. Other restaurants, such as \u003ca href=\"http://www.berkeleyside.com/tag/homestead/\" target=\"_blank\">Homestead,\u003c/a> \u003ca href=\"http://www.berkeleyside.com/tag/dopo/\" target=\"_blank\">Dopo\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/camino/\" target=\"_blank\">Camino\u003c/a> in Oakland, and \u003ca href=\"http://www.berkeleyside.com/tag/comal/\" target=\"_blank\">Comal\u003c/a> in Berkeley, have used this wage increase to re-format their entire wage structure. All four have eliminated tipping and have incorporated the average tip amount (around 20% of the total bill) to the line item charge for each dish on their menus. Still others, like \u003ca href=\"http://www.berkeleyside.com/tag/bocanova/\" target=\"_blank\">Bocanova\u003c/a> in Jack London Square, have added a mandatory service charge to their bill.\u003c/p>\n\u003cp>These adaptations are part of a larger conversation. Last month saw \u003ca href=\"http://www.berkeleyside.com/tag/fight-for-15/\" target=\"_blank\">local and national protests\u003c/a> for a $15 minimum wage. Measure FF has prompted many restaurants to reconsider tipping and fair pay between employees. Small, non-English speaking food businesses are closing, or considering it. Emeryville is considering an historically large wage bump — from $9 per hour to over $14. And everyone, especially restaurant workers, are reconsidering what, exactly, a fair wage means.\u003c/p>\n\u003cfigure id=\"attachment_96354\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/JayPorter-KatieMayfield.jpg\" alt=\"Jay Porter and Katie Mayfield own The Half Orange and forthcoming Salsipuedes. Porter has been an advocate for disrupting the traditional tipping systems in restaurants. \" width=\"720\" height=\"503\" class=\"size-full wp-image-96354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/JayPorter-KatieMayfield.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/JayPorter-KatieMayfield-400x279.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Jay Porter and Katie Mayfield own The Half Orange and forthcoming Salsipuedes. Porter has been an advocate for disrupting the traditional tipping systems in restaurants. \u003ccite>(Jay Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Increases better for business?\u003c/h4>\n\u003cp>UC Berkeley’s \u003ca href=\"http://www.berkeleyside.com/tag/institute-for-research-on-labor-and-employment/\" target=\"_blank\">Institute for Research on Labor and Employment\u003c/a> (IRLE) prepared a policy brief on the Oakland measure last June. The research suggested that restaurants and retail businesses would likely be most affected by the increase, but restaurants would only need to raise their prices by 2.5%. Authors Michael Reich, Ken Jacobs, Annette Berndardt and Ian Perry suggested that reduced employee turnover costs and improved work performance would make up for increased labor costs.\u003c/p>\n\u003cp>However, most of the restaurant owners we have spoken to have all raised their prices much more than 2.5%. Chris Hillyard of \u003ca href=\"http://www.berkeleyside.com/tag/farleys-east/\" target=\"_blank\">Farley’s\u003c/a> coffee shops in Uptown and in Emeryville raised his prices between 5% and 15%, depending on the item. \u003ca href=\"http://www.berkeleyside.com/tag/sal-bednarz/\" target=\"_blank\">Sal Bednarz\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/actual-cafe/\" target=\"_blank\">Actual Café\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/victory-burger/\" target=\"_blank\">Victory Burger\u003c/a> gave most of his items at 9% bump. Porter’s prices went up around 15%.\u003c/p>\n\u003cp>“It is clear that the researchers missed some of the important parts of the picture. They talked about a restaurant price increase of 3%. That still may be the average price increase, but for the small restaurants that I’m talking to, none of us can do it for 3%, none of us,” said Bednarz. “A lot of us are doing double digit price increases, much more.”\u003c/p>\n\u003cp>Hillyard noted labor costs are more complicated than the direct wage cost. “There are also sick days. Plus workers compensation goes up because your payroll costs have gone up,” he said. Indeed, the IRLE report didn’t include the increased costs of paid sick leave. However, Reich noted in an email that Oakland area restaurant prices have been increasing around 2.4% per year, which makes these bumps part of a general trend.\u003c/p>\n\u003cp>Despite these price increases, most Oakland restaurants are still doing what they do best.\u003c/p>\n\u003cp>“Our revenue is up a bit, and our customer traffic is close to what it was before we made the changes. We’ve had a lot of customers who have noticed the price increases. Some already understood why [they were] going up, some didn’t,” said Bednarz. “My crew was well equipped to educate them and had good conversations across the counter.”\u003c/p>\n\u003cp>However, Bednarz did report that his morning coffee business has been a bit slower than usual. “Who knows what that is. It could be something like our customers are driving a different direction to get to work or that schools in the neighborhood have different hours this week. In a few weeks it may come back, but it may not.” Porter and Hillyard also report fairly consistent business.\u003c/p>\n\u003cp>Jayaraman says that in the long run, the wage increase will be better for business. “The economy is going to do better. I think we’re going to see better restaurants, better service, better food. I think we’re going to see actually faster job growth. That’s what we’ve seen everywhere else every time the wage has gone up,” she said.\u003c/p>\n\u003cp>Another IRLE overview report on local minimum wage laws said that wage increases do increase the spending power of employees and that they do typically spend that extra money. The authors did note, however, that research still needs to be done to estimate the economic stimulus created by this new spending power.\u003c/p>\n\u003cp>Perhaps just as important as spending power is employee morale. “You’re going to have healthier workers because they have paid sick days. You’re going to have happier workers because they’re better paid. You’re going to have better service. It’s going to be good for everybody,” said Jayaraman.\u003c/p>\n\u003cp>However, as Bednarz explained, these changes will not happen overnight. His employees received their first increased pay check three weeks after restaurants instated higher prices. “That’s a number of weeks of lag,” he said. “The folks who are coming to a place like mine in the morning are coming up for their morning coffee, and they’re often daily customers. A small increase in what they’re paying, that increases five times. It accumulates. I’m not saying that these people don’t care about what we’re doing, but they may not be able to afford to care.”\u003c/p>\n\u003cfigure id=\"attachment_96355\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2339.jpg\" alt=\"Sandwiches at Victory Burger have gone up in price by around 9% after the wage increase went into effect.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2339.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2339-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches at Victory Burger have gone up in price by around 9% after the wage increase went into effect. \u003ccite>(Emilie Raguso)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Front of house or back of the house? Unequal pay\u003c/h4>\n\u003cp>Historically, there have been three different wage structures in place in restaurants. Employees in the “back of the house” — cooks, dishwashers, bussers — make a single hourly wage without tips. Those in the “front of the house” — servers and hosts — make an hourly minimum plus tips on their bills. Managers usually get a salary.\u003c/p>\n\u003cp>Because California doesn’t allow for a tipped minimum, front-of-house workers typically take home far more income than the cooks and dishwashers in the back of the house — even if the back-of-the-house workers are making more than the minimum wage. This means that, even if all employees get a wage increase, the front of house still stands to bring home substantially more income. If prices increase, tips will increase as well, further increasing take-home pay. (Some restaurant owners we spoke to, like Porter, gave everyone a raise, while others, like Bednarz, raised wages only for those making below $12.25, with a few exceptions.)\u003c/p>\n\u003cp>At a high-end restaurant where diners are tipping 20% on a $100 tab, the profits for servers can be very high. “I understand that for servers in places that they’re still getting tipped, they’re making a killing,” said Tim Veatch, a cook at Camino.\u003c/p>\n\u003cp>It is a fairly common practice for restaurants to “pool” tips at the end of service and divide up the total among employees. Typically under this system, servers take home a higher proportion of the tip, while back-of-the-house employees get a smaller percentage.\u003c/p>\n\u003cp>California’s labor code makes this practice a little more complicated. It does allow for tip pooling, but the original legislation says that tips must go to those who are in a “direct line of service.” However, in 2009, the California Supreme Court ruled on several cases that challenged the wording of the legislation. In Etheridge v. Reins International, the court held that all employees in the “chain of service” are eligible to receive a share of tips, which included dishwashers and other members of the kitchen staff. In Budrow v. Dave & Busters, the court expanded that idea to say that the decision regarding who can participate in the tip pool can be “based on a reasonable assessment of the patron’s intentions.” The differences between a “direct line of” and “chain of” service aren’t exactly clear-cut, and the definition of a “reasonable assessment” is open to legal interpretation.\u003c/p>\n\u003cp>Each restaurant owner that we spoke to said that they try to balance wages between the front and back of the house as best as possible, but have been wary of violating the law. When Hillyard and his wife and co-owner Amy Hillyard opened Farley’s, the pair intentionally gave their cooks the job of delivering food to customers so that they could legally participate in the tip pool. Bednarz says that he has always pooled tips and has suggested raising the tip share between employees, but the final say came down to the employees.\u003c/p>\n\u003cp>“There’s a legal minefield that we’re trying to maneuver here as we try to do right. And there are lots of ways that we can do wrong,” said Bednarz. “My interest is in making sure that the staff also feels like it is fair. None of the front of house crew, who have to give up a little bit more of what they take in, is unhappy to give a little bit more of it to the kitchen.”\u003c/p>\n\u003cp>Part of the reason for their willingness, Bednarz added, is because tip amounts have gone up along with prices. “Prices go up, tips go up, a lot more of the crew get to share more deeply in the pool of tips, and effectively everybody gets a raise,” he said.\u003c/p>\n\u003cp>When California’s state minimum wage rose from $8 per hour to $9 in July 2014, Camino owners \u003ca href=\"http://www.berkeleyside.com/tag/russell-moore/\" target=\"_blank\">Russell Moore\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/allison-hopelain/\" target=\"_blank\">Allison Hopelain\u003c/a> made attempts to encourage the service staff to distribute tips. Unlike Bendarz’s employees, they chose not to.\u003c/p>\n\u003cp>This was around the time that Veatch started working at the restaurant. “Russ and Allison had made a few attempts to allow the service staff to give us larger portions of the tipped money that was coming in, to cut the kitchen in,” he said. “But the law dictates that you, as the manager of a restaurant, are not allowed to distribute a server’s tips. They have to do that for themselves.”\u003c/p>\n\u003cp>Veatch believes this system to be entirely inequitable. “The real issue is that the money from tips is part of the kitchen’s doing. That imbalance has always bothered me, as someone who puts the hours in and who puts the passion in. Then there are other people who can walk in, serve your passion and walk out with two times the amount of money that you made in half the time,” he said.\u003c/p>\n\u003cp>This fact was part of Moore’s impetus for completely re-formatting his pay structure. “I was tired of the semi-legal prospect of trying to get the waiters to tip out more to the back of the house or trying to alter the tip pool,” he said. “We all know it’s sort of a grey area.” As of January 31, Camino no longer accepts tips.\u003c/p>\n\u003cfigure id=\"attachment_96356\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Russell-Moore-720x539.jpg\" alt=\"Russell Moore, co-owner of Camino: “Why don’t we just charge people what it costs to eat at our restaurant?” \" width=\"720\" height=\"539\" class=\"size-full wp-image-96356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Russell-Moore-720x539.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Russell-Moore-720x539-400x299.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Russell Moore, co-owner of Camino: “Why don’t we just charge people what it costs to eat at our restaurant?” \u003ccite>(Courtesy Russell Moore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>The not-so-simple question of tipping\u003c/h4>\n\u003cp>Moore and Hopelain had always wanted to eliminate tips. Before opening Camino, Moore worked at \u003ca href=\"http://www.berkeleyside.com/tag/chez-panisse/\" target=\"_blank\">Chez Panisse\u003c/a>, where there is a 17% service charge on all bills. He and Hopelain wanted to take this principle one step further and incorporate that charge into the cost of the dishes. But, he said, “we kind of chickened out. We were going to be in this weird stretch of Oakland and back then there weren’t many restaurants opening there.” The pair instead instated a regular tipping system with a tip pool. They kept all front of house employees at the same wage, where they all shared tasks and tips.\u003c/p>\n\u003cp>However, Moore said, “As minimum wage has been going up, we’ve thought more and more about how we could change it and what we could do.” They entertained the idea of adding a service charge, as at Chez Panisse, but changed their mind once they read the wording of Measure FF. According to the measure, service charges “shall be paid over in their entirety to the Hospitality Workers performing services for the customers.” The measure also stipulates that supervisors and owners could not take in any of the service charges. Moore was concerned that he wouldn’t legally be able to divide a service charge with the back of the house workers.\u003c/p>\n\u003cp>“It didn’t seem like we could cleanly have a service charge and cleanly decide where all that money goes,” he said. “So we thought, ‘Why don’t we just charge people what it costs to eat at our restaurant?’”\u003c/p>\n\u003cp>Each of Camino’s menus advertises its tip-less system in bold type. And the dishes themselves are significantly more expensive — more than 20% — than they were before the change. The increased item price goes directly to paying employees’ higher wages.\u003c/p>\n\u003cp>So far, says Moore, there hasn’t been any backlash from customers.\u003c/p>\n\u003cp>Host Hannah Rice is often the first person to explain the new system to guests. “I thought people wouldn’t be so accepting. But everyone has been really excited about it,” she said.\u003c/p>\n\u003cp>Veatch has been in to eat in the restaurant on his days off and he says that his friends find it exciting. “They’re like, ‘Oh there’s no tip!’ There’s confusion as to what you’re supposed to do, but I talk them through it,” he said. “I think everyone has really accepted it as a beneficial form of dining. You just get to sign your check and leave.”\u003c/p>\n\u003cp>Porter says that models like Camino’s have been met with criticism from labor activists because “they say it removes money from the pockets of servers and that is against the intent of Measure FF.”\u003c/p>\n\u003cp>However, notes Jayaraman, “The impetus to move more and more towards living wages paid by the employer as opposed to by consumer tips is a good thing.”\u003c/p>\n\u003cp>Moore admits that he did lose servers over the wage change. “For some of our more experienced servers, this just gave them the impetus to do that other career that they wanted to do, start that business, go back to school, or do something else. They didn’t leave with ill will,” he said. “A couple went to other restaurants to make more money. But everyone gave lots of notice and we had plenty of time and at the end of the day, we have a really great staff, front and back.”\u003c/p>\n\u003cp>He has tried to combat employee turnover by increasing hours and reformatting the wage structure to encourage employees to work for promotion. Importantly, Moore says that the current wage structure incentivizes his servers to work five days a week, which qualifies them for health insurance.\u003c/p>\n\u003cp>Servers’ wages are also more predictable, he said. “I’ve always hated that feeling that servers are guns for hire. Like, ‘Oh it’s going to be a slow night, let’s cut them. Things are dying down, let’s send them home,’” he said. “Our selling points to servers were, ‘Yes, on a good Saturday night you’ll make less money. But on a slow Saturday brunch you’re going to make more.’” On those slow days, Moore gives the front of house staff other tasks to do, such as helping with kitchen prep work, in order for them to keep their hours up.\u003c/p>\n\u003cp>Moore has also built in a growth track for his front of house employees. Typically, servers do not want to get promoted to a management position, he said, because that salary pays less than the server was making in tips. Plus, in his old system, all servers were paid the same. Now he gives servers with more experience a higher starting wage. “There’s incentive for the new server to learn more and become a better server and manager,” he said. “Like any other job in the world, you can get a raise, or you can not get a raise. We can manage people like you can manage people in any other line of work.”\u003c/p>\n\u003cp>Rice was hired before the change, and she decided to stay on, despite losing her tips. “Overall I probably make less, but I’m OK with that. I think it is the right thing to do,” she said. “The minimum wage should be helping everyone, and with tips it is only really helping the front of the house. The dishwashers and the bussers get left behind. Everyone works together, so for one person to be making more is unfair.” Rice added that she would be happy to work at another restaurant with a similar tipless pay structure.\u003c/p>\n\u003cp>For now, though, she hopes to continue to work and move up the ranks at the restaurant. “They’re providing a chance for everyone to move around and be familiar with other parts of the restaurant,” she said. “We get to see different sides of the restaurant and experience a different position.”\u003c/p>\n\u003cp>On the other hand, Cabril Barnes, a manager at both Actual Café and Victory Burger, says that he would be one of those servers to leave if tips had been eliminated at his restaurant. “Tips are definitely an incentive. I personally would not want to work in a place without tips and work just for a flat base rate,” he said.\u003c/p>\n\u003cp>Despite the staffing changes, Moore and his employees all report that the restaurant’s service has improved. “We have a better sense of teamwork now,” said Rice. “Guests are looking closer at our service and they’re applauding us. Everyone is noticing positive effects.”\u003c/p>\n\u003cp>Porter has long been an advocate for eliminating tips. He famously did so at his San Diego restaurant, The Linkery. “The idea that servers are motivated by tips is an enormous fallacy that has been totally disproven,” he said. “Great servers, as long as they are well-compensated, are going to do great work without tipping incentives. It turns out that that is pretty much how every other American works. When you’re fairly compensated, you’re going to do great work out of your own personal pride and the joy of doing great work.”\u003c/p>\n\u003cp>Indeed, Moore reports that his servers feel just like that. “The servers said something curious the other day at staff meal. They said, ‘There’s something about this which makes everything feel more professional. It makes it feel less like I’m putting on an act for a customer in the hopes that they might tip me. It’s more like I have an incentive to just do a really good job.’”\u003c/p>\n\u003cp>Bednarz agrees. “You can argue all day long about how tips deviate based on the level of service or product that we give — they don’t. On a crappy day, our tips are just as good as on a good day. We know when we’re screwing up on the floor and when we’re kicking ass. And tips are mostly the same,” he said.\u003c/p>\n\u003cp>Not surprisingly, Moore’s back of the house team is pleased with the changes. “The cooks got raises and they’re excited that we’ve taken an interest in making it so they can keep living here. Our cooking crew has always been fairly solid, but now it’s really solid,” said Moore. “We pay more than almost anyone now. It’s still not enough, but it’s getting there.”\u003c/p>\n\u003cp>Added Veatch, “I’ve been in the industry for ten years and I’ve never worked at a restaurant that was more respectful for my hours, did more to pay me for the moments that I’m in there, and cared more for me from a quality-of-life perspective and a cost of living perspective than Camino. I would never go back to a restaurant with a traditional tipping system.”\u003c/p>\n\u003cp>Moore hopes that more restaurants will see Camino’s success and mimic their payment approach. “What I would love is for the restaurants that are really busy and popular, that make more money, for them to make the change,” he said. “But I think they’re nervous about losing their floor staff.”\u003c/p>\n\u003cp>“It’s going to be a really big change, and there’s going to be a big transition,” Moore continued. “I think the ‘no tipping’ model might be the model because I think customers are going to get tired of weird charges at restaurants.”\u003c/p>\n\u003cp>Rice agrees. “I think that we’re going to be seeing a lot of less traditional restaurant [pay structures] over time. We’ll be seeing more restaurants that are adopting what Camino is doing,” said Rice. “Restaurants are also becoming more professional than they were before, which is a big deal for the Bay Area because restaurants are such a big part of our economy.”\u003c/p>\n\u003cp>Overall, Moore is pleased with the change. “It’s sort of scary being the test case but Allison and I are super happy with it,” he said.\u003c/p>\n\u003cfigure id=\"attachment_96357\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540.jpg\" alt=\"Chinatown’s Legendary Palace shut down earlier this year.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chinatown’s Legendary Palace shut down earlier this year. \u003ccite>( sfbaywalk/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Wages increase and Chinatown struggles\u003c/h4>\n\u003cp>Other restaurateurs in Oakland have not been as happy.\u003c/p>\n\u003cp>In March, stories in on \u003ca href=\"http://www.nbcbayarea.com/news/local/Its-the-Final-Nail-to-the-Coffin-Chinatown-Businesses-Struggle-Over-Oaklands-New-Minimum-Wage-296527421.html\" target=\"_blank\">NBC Bay Area\u003c/a>, on \u003ca href=\"http://sanfrancisco.cbslocal.com/2015/03/16/minimum-wage-hike-hits-oakland-chinatown-shop-restaurant-owners-hard/\" target=\"_blank\">CBS SF Bay Area\u003c/a>, and in the \u003ca href=\"http://www.sfchronicle.com/bayarea/article/Minimum-wage-hike-hurts-Oakland-Chinatown-6133798.php\" target=\"_blank\">San Francisco Chronicle\u003c/a> documented struggles in Oakland’s Chinatown. The Chronicle reported that four restaurants and six grocery stores in and around Chinatown closed in advance of the wage hike, including Legendary Palace, a popular banquet restaurant.\u003c/p>\n\u003cp>However, Bednarz, who has been working with the Chinatown Chamber of Commerce, says the problem in Chinatown is greater than the repercussions of increased labor costs. “There’s kind of a perfect storm going on in Chinatown. The port strike really hurt during Chinese New Year. There is the competition around Chinatown. Other cities now have more Asian markets and restaurants popping up so that people that used to commute to Chinatown to do their shopping now sometimes do it in their home city. Real-estate prices are starting to go up,” he said. “And now there’s this wage increase.”\u003c/p>\n\u003cp>Chinatown restaurants have generally not followed the same trends as the newer, pricier restaurants in booming parts of Oakland. Instead, they have succeeded based on providing food and other goods at super-low prices. According to Bednarz, it is this pricing structure that may be these businesses’ downfall. “It’s apparent that some Chinatown businesses might need to find other strategies to differentiate themselves. Rather than using price as the primary means to compete, they may need to focus on service and product instead,” Bednarz wrote in an \u003ca href=\"http://oaklandlocal.com/2015/04/oakland-minimum-wage-part-3-a-perfect-storm-in-chinatown-community-voices/\" target=\"_blank\">op-ed for Oakland Local\u003c/a>. “They might need to use different marketing strategies to reach non-Chinese customers, but need to do this carefully so they don’t alienate their Chinese neighbors.”\u003c/p>\n\u003cp>Jayaraman takes a harder stance. She points out that all restaurants have to refigure their budgets for all sorts of unexpected price increases, such as food costs or rental agreements. “When other costs go up and you see a business close, the public doesn’t say, ‘Oh well, that means we should have kept food costs artificially down.’ They say, ‘That’s too bad the restaurant couldn’t figure out how to make it work,’” she said. “Why is it that with wages alone, as opposed to every other cost, we say, ‘We should artificially depress wages to help out these business owners?’ We don’t say that with food costs, we don’t say that with supplier costs of any other kind. We can’t say that with human costs either. Human costs have so much greater impact on so many more people than all the other costs that a restaurant has to pay.”\u003c/p>\n\u003cp>Both Bednarz and Jayaraman agree that outreach and business support will go a long way to preventing more businesses from closing. “Our feeling is that business that just outright close when the minimum wage goes up either weren’t properly operating to begin with or don’t have the support or the know-how and the technical assistance to figure out how to make it work,” said Jayaraman. “I would love these employers that are struggling to be in touch with us and we can provide … peer support, or even potential access to various supports and capital.”\u003c/p>\n\u003cp>Jayaraman has organized a group of what she calls “\u003ca href=\"http://rocunited.org/our-work/high-road/\" target=\"_blank\">High Road Restaurants\u003c/a>” within ROC-United. “It’s not only a group of folks that are advocating for better wages and working conditions but it’s also a peer network for employers to learn from one another how to continually raise wages and do the right thing,” she said. In the East Bay, her group includes Arizmendi, Café Gabriela, \u003ca href=\"http://www.berkeleyside.com/tag/fusebox/\" target=\"_blank\">FuseBOX\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/kainbigan/\" target=\"_blank\">Kain’bigan\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/kingston-11/\" target=\"_blank\">Kingston 11\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/pietisserie/\" target=\"_blank\">PieTisserie\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/sweet-bar-bakery/\" target=\"_blank\">Sweet Bar Bakery\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/tamales-la-oaxaquena/\" target=\"_blank\">Tamales la Oaxaquena\u003c/a>, and the \u003ca href=\"http://www.berkeleyside.com/tag/swans-market/\" target=\"_blank\">Swan’s Marketplace\u003c/a> businesses \u003ca href=\"http://www.berkeleyside.com/tag/b-dama/\" target=\"_blank\">B-Dama\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/cosecha/\" target=\"_blank\">Cosecha\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/miss-ollies/\" target=\"_blank\">Miss Ollie’s\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/tag/the-cook-and-her-farmer/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>. Kingston 11, in particular, has been involved in the group. Jayaraman says that the owners Adrian Henderson, Nigel Jones and Andre King came with her to Washington D.C. during the “Fight for 15” rallies on April 15.\u003c/p>\n\u003cp>Similarly, Bednarz, along with Hillyard and several other prominent Oakland restaurateurs like \u003ca href=\"http://www.berkeleyside.com/tag/charlie-hallowell/\" target=\"_blank\">Charlie Hallowell\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/pizzaiolo/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/penrose/\" target=\"_blank\">Penrose\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/tag/boot-and-shoe-service/\" target=\"_blank\">Boot and Shoe Service\u003c/a>; \u003ca href=\"http://www.berkeleyside.com/tag/chris-pastena/\" target=\"_blank\">Chris Pastena\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/chop-bar/\" target=\"_blank\">Chop Bar\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/lungomare/\" target=\"_blank\">Lungomare\u003c/a>; Emily and Scott Goldenberg of Caffe 817; and Allison Arevalo and Erin Wade of \u003ca href=\"http://www.berkeleyside.com/tag/homeroom/\" target=\"_blank\">Homeroom\u003c/a> teamed up earlier this year to brainstorm ways to adapt their budget and support other small business owners. “I would characterize the group as being a collection of values-driven restaurant owners, folks who are as concerned about fairness as they are about their own personal financial well-being,” said Bednarz.\u003c/p>\n\u003cp>“We didn’t form it to be an advocacy group or anything, it was more about partnering together,” said Hillyard. “If we wanted to do social marketing stuff together, great. If we just wanted to be a sounding board for ideas for one another, that’s OK too.”\u003c/p>\n\u003cp>The group’s main objective quickly became clear — education. “We needed to educate the public on why prices were going up and why it’s a good thing because everyone is going to be earning more income,” said Hillyard. “Our customers understood why prices went up and it’s fortunately worked out OK so far.” Member restaurants were active supporters of the Lift Up Oakland campaign, and some, like Bednarz and Hillyard, spoke at rallies and wrote letters to members of Oakland’s government.\u003c/p>\n\u003cp>“Speaking for myself personally, and interpreting what I hear and see from other folks, we genuinely give a crap about what is happening in all parts of Oakland,” said Bednarz. “And the last thing that I want to see is small businesses that have been anchors of neighborhoods for decades go out of business because they are unable to adapt to the change in their cost structure.”\u003c/p>\n\u003cp>Barnes, who works for Bednarz, was so impressed with his employer’s involvement that he, too, got involved. He spoke with other neighborhood restaurants and wrote a letter to the new mayor, Libby Schaff, who was been a vocal supporter of the campaign.\u003c/p>\n\u003cp>The best way to help any business struggling with the wage increase, say both Bednarz and Jayaraman, is to continue to support Oakland businesses, especially those in Chinatown. “Visit Chinatown. Remind yourself that it’s full of interesting restaurants and eat at your favorites. Tell the staff that you’d support them even if they raised their prices a bit,” said Bednarz.\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café. \" width=\"720\" height=\"480\" class=\"size-full wp-image-96358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Emeryville set for highest minimum wage in country\u003c/h4>\n\u003cp>Only three miles but a world away from Chinatown, Oakland’s neighbor to the west has been having minimum wage debates of its own. Last week, Emeryville’s city council unanimously approved a rapid minimum wage increase — from $9 to over $14 per hour — to occur this July.\u003c/p>\n\u003cp>Unlike Oakland’s wage increase, Emeryville’s change did not come about via an election. Instead, the council members drafted and voted on an ordinance to increase the wage on their own, \u003ca href=\"http://www.berkeleyside.com/tag/berkeley-minimum-wage/\" target=\"_blank\">as they did in Berkeley last year\u003c/a>. The council has accepted public comments at special city council meetings, but did not call for a study of the increase or ask for input other than during meetings.\u003c/p>\n\u003cp>The council’s wage will be, by far, the highest in the country, and it is set to increase almost to $16 per hour by 2019. Despite support for a fair wage, Emeryville small businesses were not supportive of the original proposal, which would have included all businesses with at least 10 employees.\u003c/p>\n\u003cp>Businesses with fewer than 10 employees would be able to take a small business exemption and phase in the wage increase over three years. Those who take the exemption would need to match Oakland’s $12.25 wage on July 1; the following year, wages would rise to $13 per hour and continue to increase by one dollar per hour each year until 2019, when the wage would need to match the rest of Emeryville. After push back from business owners like Hillyard, who has 12 employees at his Emeryville location and wouldn’t have qualified for the exemption, the council has amended its proposal to define a small business at 55 employees.\u003c/p>\n\u003cp>The problem, said Hillyard, who opened his Emeryville Farley’s location in 2010, is that the increase is scheduled to go in effect overnight. Hillyard has already raised his prices at his Emeryville location to match those at Farley’s East, but doesn’t believe he could retain his customers with a second price increase this summer. “There would definitely be customer push back at that point. I don’t know what we would do,” he said. “Even our employees are saying, ‘Wow, that’s a big increase. That would be great, but that might be hard for the business.’”\u003c/p>\n\u003cp>Another concern about Emeryville’s wage increase is that it will shift the economic dynamic between it and other East Bay cities. Employees could theoretically leave jobs in Berkeley or Oakland to go work in Emervyille, while customers could theoretically abandon pricier Emeryville restaurants for others across the border.\u003c/p>\n\u003cp>As Bendarz explained, it isn’t difficult for potential customers to comparison shop. “A latte is a latte and you can get something fairly similar at plenty of places around town. For customers who are particularly price sensitive, it’s not a big trip for them to go two blocks across the Berkeley border and get a similar drink for less,” he said.\u003c/p>\n\u003cp>In an attempt to stymie these concerns, Berkeley mayor \u003ca href=\"http://www.berkeleyside.com/2014/04/22/berkeley-mayor-proposes-east-bay-minimum-wage/\" target=\"_blank\">Tom Bates proposed a coordinated regional minimum wage\u003c/a> last spring between the East Bay cites of Berkeley, Oakland, Emeryville, Alameda, Albany and El Cerrito. Bates suggested that each neighboring city match Oakland’s wage plan in order to level the playing field between regional businesses. “I don’t want to put our businesses at a disadvantage with regard to neighboring communities. It makes sense for everyone to have the same wage,” he told Berkeleyside in April 2014.\u003c/p>\n\u003cp>Likewise, Hillyard is in support of a regional approach to wage increase. “It would make it much easier for businesses. For example, [Bednarz’s] Actual Cafe is a block and half away from our Emeryville store. If they’re paying a wage that’s two dollars less per hour that means their prices are going to be less as well and it puts our Emeryville store in a difficult competitive situation. The increase would be a real challenge for Emeryville small businesses,” he said.\u003c/p>\n\u003cp>As of October, when Berkeley’s minimum wage went up to $10 per hour, \u003ca href=\"http://www.berkeleyside.com/2014/10/01/berkeleys-minimum-wage-is-10-starting-today-oct-1/\" target=\"_blank\">Bates was still advocating for a regional wage\u003c/a>. It may happen without actual legislation. Both Oakland and Emeryville’s wage increases have prompted further discussion on the part of Berkeley City Council’s Labor Commission. Last month, the commission proposed a revised minimum wage law that would increase wages to $16 by 2017 and include language similar to Measure FF regarding service charges. The council is expected to consider the proposal June 9; meanwhile Berkeley’s Minimum Wage Initiative Coalition plans on filing for a ballot measure petition should the proposal fall through, according to the \u003ca href=\"http://www.contracostatimes.com/breaking-news/ci_27775621/berkeley-could-have-16-minimum-wage-by-2017\" target=\"_blank\">Conta Costa Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_96359\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480.jpg\" alt=\"Chris Hillyard, owner of Farley’s on 65th in Emeryville and Farley’s East in Uptown, supported Measure FF, but has concerns about Emeryville’s proposed wage increase. \" width=\"720\" height=\"480\" class=\"size-full wp-image-96359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chris Hillyard, owner of Farley’s on 65th in Emeryville and Farley’s East in Uptown, supported Measure FF, but has concerns about Emeryville’s proposed wage increase. \u003ccite>(courtesy Chris Hillyard)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Looking to the future: diners encouraged to get involved\u003c/h4>\n\u003cp>The IRLE is currently researching how Oakland restaurants have adapted to the wage increase. The research center collected data on prices before and after the increase, and, according to Reich, plans to release the research soon.\u003c/p>\n\u003cp>Regardless of the results, Oakland restaurant employees and owners predict more changes to come.\u003c/p>\n\u003cp>“This is such a big picture win for everybody, but any time that there’s a change in the industry, any time there’s a disruption like this, it will have some kind of random effects,” said Porter. “Some might unfortunately take a hit to their business, and that could be me. There’s no guarantee that it won’t be me. So everyone’s a little nervous because you know that when there’s a sea change like this, it’s the roll of the dice could be that it doesn’t work for me short term.”\u003c/p>\n\u003cp>However, added Porter, “The only way to make the business sustainable is for price of going out to reflect the price of paying employees in our community enough to live on.”\u003c/p>\n\u003cp>Pina Kahlo, a barista at the new Speaker Box Café in Uptown, thinks that the minimum wage issue is more complicated. “Minimum wage is going to be minimum wage. The system was never meant to fully take care of [service workers]. It is up to us as individuals to be good neighbors to one another, to see one another as human,” she said.\u003c/p>\n\u003cp>Her solution? Stay active and engaged. “Come out for fair wage, come be with people who also think and want to hang out and make friends too. If you are not out being with people who expressly say ‘I am about this thing,’ then you are the one that’s missing out,” she said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Similarly, Jayaraman encourages diners to continue to participate in the wage discussion. “I would encourage the consuming public to continue to express their support for workers having better wages and working conditions every time they eat out,” she said. “It’s both a way to let restaurants know that customers really value these things, and it’s also a way to express support to employers who are making the change, staying in business, doing it right, not complaining and trying to figure it out. … More than ever we should be supporting Oakland restaurants because they’ve made a huge leap.”\u003c/p>\n\n","blocks":[],"excerpt":"The effects of new minimum wages are causing a ripple effect of changes across the East Bay restaurant scene.","status":"publish","parent":0,"modified":1432340055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":89,"wordCount":6693},"headData":{"title":"East Bay Restaurants Adapt to New Minimum Wage | KQED","description":"The effects of new minimum wages are causing a ripple effect of changes across the East Bay restaurant scene.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"East Bay Restaurants Adapt to New Minimum Wage","datePublished":"2015-05-24T15:00:47.000Z","dateModified":"2015-05-23T00:14:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96350 http://ww2.kqed.org/bayareabites/?p=96350","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/24/east-bay-restaurants-adapt-to-new-minimum-wage/","disqusTitle":"East Bay Restaurants Adapt to New Minimum Wage","nprByline":"Kate Williams, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/berkeleysidenosh/\">Berkeleyside NOSH\u003c/a>","path":"/bayareabites/96350/east-bay-restaurants-adapt-to-new-minimum-wage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On March 2, the city of Oakland raised its minimum wage by 36%. At $12.25 per hour, the new wage is the highest in the country — for now. San Francisco matched this wage on May 1, and Emeryville will leapfrog both cities in July.\u003c/p>\n\u003cp>The wage increase was voted into law last November as a part of Measure FF. Over 80% of Oakland residents supported the measure. And while all Oakland businesses are now required to abide by the new wage, conversations about its benefits and repercussions have been most active in the restaurant industry.\u003c/p>\n\u003cp>Restaurants have notoriously small operational budget margins, and are, according to \u003ca href=\"http://www.berkeleyside.com/tag/saru-jayaraman/\" target=\"_blank\">Saru Jayaraman\u003c/a>, the co-director of \u003ca href=\"http://www.berkeleyside.com/tag/restaurant-opportunities-centers-united/\" target=\"_blank\">Restaurant Opportunity Centers United\u003c/a> (ROC-United) and director of the Food Labor Research Center at UC Berkeley, one of the largest employers of low-wage workers in the United States. Jayaraman reports that seven out of the ten lowest paying jobs in the country are restaurant jobs.\u003c/p>\n\u003cfigure id=\"attachment_96353\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480.jpg\" alt=\"Saru Jayaraman, seen here speaking with Berkeleyside’s Frances Dinkelspiel at Uncharted 2014, says in the long run wage increases in the restaurant field will be better for business.\" width=\"720\" height=\"480\" class=\"size-full wp-image-96353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman, seen here speaking with Berkeleyside’s Frances Dinkelspiel at Uncharted 2014, says in the long run wage increases in the restaurant field will be better for business. \u003ccite>(Pete Rosos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California does, however, have some protections for restaurant workers. Service staff is required to make at least the state minimum wage; they are not permitted to be paid a “tipped minimum” of $2.13 per hour as they are in other states. Still, the state’s minimum wage of $9 per hour doesn’t go very far in the Bay Area’s booming economy. (Indeed, according to \u003ca href=\"http://livingwage.mit.edu/places/0600153000\" target=\"_blank\">MIT’s Living Wage Calculator\u003c/a>, the minimum wage needed to support a single adult in Oakland is over $11; one needs to make over double that number to support even a small family.)\u003c/p>\n\u003cp>“There’s been an ongoing problem in the restaurant industry where many of our employees have trouble paying the bills. It is bad for the industry and bad for the community,” said \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a>, the owner of \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a> in Fruitvale and upcoming \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a> in North Oakland. “When one of your most significant industries as a whole employs people at a sub-living wage, that’s not good for the community. That’s money that’s not circulating in the economy. It also means that there’s a really high turnover. It means that a lot of people are having to work 70 to 80 hours a week to pay the bills.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Measure FF was an attempt to change that problem. The measure not only set Oakland’s minimum wage at $12.25 per hour, but it also added mandatory paid sick leave and provided means for retaliation should employers not follow the new rules. Oakland’s new wage is now also tied to the Consumer Price Index, and it will be allowed to rise each year on January 1.\u003c/p>\n\u003cp>Restaurant owners have adapted to the wage increase in various ways. Most, like Porter, have simply increased prices to account for the higher labor costs. Other restaurants, such as \u003ca href=\"http://www.berkeleyside.com/tag/homestead/\" target=\"_blank\">Homestead,\u003c/a> \u003ca href=\"http://www.berkeleyside.com/tag/dopo/\" target=\"_blank\">Dopo\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/camino/\" target=\"_blank\">Camino\u003c/a> in Oakland, and \u003ca href=\"http://www.berkeleyside.com/tag/comal/\" target=\"_blank\">Comal\u003c/a> in Berkeley, have used this wage increase to re-format their entire wage structure. All four have eliminated tipping and have incorporated the average tip amount (around 20% of the total bill) to the line item charge for each dish on their menus. Still others, like \u003ca href=\"http://www.berkeleyside.com/tag/bocanova/\" target=\"_blank\">Bocanova\u003c/a> in Jack London Square, have added a mandatory service charge to their bill.\u003c/p>\n\u003cp>These adaptations are part of a larger conversation. Last month saw \u003ca href=\"http://www.berkeleyside.com/tag/fight-for-15/\" target=\"_blank\">local and national protests\u003c/a> for a $15 minimum wage. Measure FF has prompted many restaurants to reconsider tipping and fair pay between employees. Small, non-English speaking food businesses are closing, or considering it. Emeryville is considering an historically large wage bump — from $9 per hour to over $14. And everyone, especially restaurant workers, are reconsidering what, exactly, a fair wage means.\u003c/p>\n\u003cfigure id=\"attachment_96354\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/JayPorter-KatieMayfield.jpg\" alt=\"Jay Porter and Katie Mayfield own The Half Orange and forthcoming Salsipuedes. Porter has been an advocate for disrupting the traditional tipping systems in restaurants. \" width=\"720\" height=\"503\" class=\"size-full wp-image-96354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/JayPorter-KatieMayfield.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/JayPorter-KatieMayfield-400x279.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Jay Porter and Katie Mayfield own The Half Orange and forthcoming Salsipuedes. Porter has been an advocate for disrupting the traditional tipping systems in restaurants. \u003ccite>(Jay Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Increases better for business?\u003c/h4>\n\u003cp>UC Berkeley’s \u003ca href=\"http://www.berkeleyside.com/tag/institute-for-research-on-labor-and-employment/\" target=\"_blank\">Institute for Research on Labor and Employment\u003c/a> (IRLE) prepared a policy brief on the Oakland measure last June. The research suggested that restaurants and retail businesses would likely be most affected by the increase, but restaurants would only need to raise their prices by 2.5%. Authors Michael Reich, Ken Jacobs, Annette Berndardt and Ian Perry suggested that reduced employee turnover costs and improved work performance would make up for increased labor costs.\u003c/p>\n\u003cp>However, most of the restaurant owners we have spoken to have all raised their prices much more than 2.5%. Chris Hillyard of \u003ca href=\"http://www.berkeleyside.com/tag/farleys-east/\" target=\"_blank\">Farley’s\u003c/a> coffee shops in Uptown and in Emeryville raised his prices between 5% and 15%, depending on the item. \u003ca href=\"http://www.berkeleyside.com/tag/sal-bednarz/\" target=\"_blank\">Sal Bednarz\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/actual-cafe/\" target=\"_blank\">Actual Café\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/victory-burger/\" target=\"_blank\">Victory Burger\u003c/a> gave most of his items at 9% bump. Porter’s prices went up around 15%.\u003c/p>\n\u003cp>“It is clear that the researchers missed some of the important parts of the picture. They talked about a restaurant price increase of 3%. That still may be the average price increase, but for the small restaurants that I’m talking to, none of us can do it for 3%, none of us,” said Bednarz. “A lot of us are doing double digit price increases, much more.”\u003c/p>\n\u003cp>Hillyard noted labor costs are more complicated than the direct wage cost. “There are also sick days. Plus workers compensation goes up because your payroll costs have gone up,” he said. Indeed, the IRLE report didn’t include the increased costs of paid sick leave. However, Reich noted in an email that Oakland area restaurant prices have been increasing around 2.4% per year, which makes these bumps part of a general trend.\u003c/p>\n\u003cp>Despite these price increases, most Oakland restaurants are still doing what they do best.\u003c/p>\n\u003cp>“Our revenue is up a bit, and our customer traffic is close to what it was before we made the changes. We’ve had a lot of customers who have noticed the price increases. Some already understood why [they were] going up, some didn’t,” said Bednarz. “My crew was well equipped to educate them and had good conversations across the counter.”\u003c/p>\n\u003cp>However, Bednarz did report that his morning coffee business has been a bit slower than usual. “Who knows what that is. It could be something like our customers are driving a different direction to get to work or that schools in the neighborhood have different hours this week. In a few weeks it may come back, but it may not.” Porter and Hillyard also report fairly consistent business.\u003c/p>\n\u003cp>Jayaraman says that in the long run, the wage increase will be better for business. “The economy is going to do better. I think we’re going to see better restaurants, better service, better food. I think we’re going to see actually faster job growth. That’s what we’ve seen everywhere else every time the wage has gone up,” she said.\u003c/p>\n\u003cp>Another IRLE overview report on local minimum wage laws said that wage increases do increase the spending power of employees and that they do typically spend that extra money. The authors did note, however, that research still needs to be done to estimate the economic stimulus created by this new spending power.\u003c/p>\n\u003cp>Perhaps just as important as spending power is employee morale. “You’re going to have healthier workers because they have paid sick days. You’re going to have happier workers because they’re better paid. You’re going to have better service. It’s going to be good for everybody,” said Jayaraman.\u003c/p>\n\u003cp>However, as Bednarz explained, these changes will not happen overnight. His employees received their first increased pay check three weeks after restaurants instated higher prices. “That’s a number of weeks of lag,” he said. “The folks who are coming to a place like mine in the morning are coming up for their morning coffee, and they’re often daily customers. A small increase in what they’re paying, that increases five times. It accumulates. I’m not saying that these people don’t care about what we’re doing, but they may not be able to afford to care.”\u003c/p>\n\u003cfigure id=\"attachment_96355\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2339.jpg\" alt=\"Sandwiches at Victory Burger have gone up in price by around 9% after the wage increase went into effect.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2339.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2339-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches at Victory Burger have gone up in price by around 9% after the wage increase went into effect. \u003ccite>(Emilie Raguso)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Front of house or back of the house? Unequal pay\u003c/h4>\n\u003cp>Historically, there have been three different wage structures in place in restaurants. Employees in the “back of the house” — cooks, dishwashers, bussers — make a single hourly wage without tips. Those in the “front of the house” — servers and hosts — make an hourly minimum plus tips on their bills. Managers usually get a salary.\u003c/p>\n\u003cp>Because California doesn’t allow for a tipped minimum, front-of-house workers typically take home far more income than the cooks and dishwashers in the back of the house — even if the back-of-the-house workers are making more than the minimum wage. This means that, even if all employees get a wage increase, the front of house still stands to bring home substantially more income. If prices increase, tips will increase as well, further increasing take-home pay. (Some restaurant owners we spoke to, like Porter, gave everyone a raise, while others, like Bednarz, raised wages only for those making below $12.25, with a few exceptions.)\u003c/p>\n\u003cp>At a high-end restaurant where diners are tipping 20% on a $100 tab, the profits for servers can be very high. “I understand that for servers in places that they’re still getting tipped, they’re making a killing,” said Tim Veatch, a cook at Camino.\u003c/p>\n\u003cp>It is a fairly common practice for restaurants to “pool” tips at the end of service and divide up the total among employees. Typically under this system, servers take home a higher proportion of the tip, while back-of-the-house employees get a smaller percentage.\u003c/p>\n\u003cp>California’s labor code makes this practice a little more complicated. It does allow for tip pooling, but the original legislation says that tips must go to those who are in a “direct line of service.” However, in 2009, the California Supreme Court ruled on several cases that challenged the wording of the legislation. In Etheridge v. Reins International, the court held that all employees in the “chain of service” are eligible to receive a share of tips, which included dishwashers and other members of the kitchen staff. In Budrow v. Dave & Busters, the court expanded that idea to say that the decision regarding who can participate in the tip pool can be “based on a reasonable assessment of the patron’s intentions.” The differences between a “direct line of” and “chain of” service aren’t exactly clear-cut, and the definition of a “reasonable assessment” is open to legal interpretation.\u003c/p>\n\u003cp>Each restaurant owner that we spoke to said that they try to balance wages between the front and back of the house as best as possible, but have been wary of violating the law. When Hillyard and his wife and co-owner Amy Hillyard opened Farley’s, the pair intentionally gave their cooks the job of delivering food to customers so that they could legally participate in the tip pool. Bednarz says that he has always pooled tips and has suggested raising the tip share between employees, but the final say came down to the employees.\u003c/p>\n\u003cp>“There’s a legal minefield that we’re trying to maneuver here as we try to do right. And there are lots of ways that we can do wrong,” said Bednarz. “My interest is in making sure that the staff also feels like it is fair. None of the front of house crew, who have to give up a little bit more of what they take in, is unhappy to give a little bit more of it to the kitchen.”\u003c/p>\n\u003cp>Part of the reason for their willingness, Bednarz added, is because tip amounts have gone up along with prices. “Prices go up, tips go up, a lot more of the crew get to share more deeply in the pool of tips, and effectively everybody gets a raise,” he said.\u003c/p>\n\u003cp>When California’s state minimum wage rose from $8 per hour to $9 in July 2014, Camino owners \u003ca href=\"http://www.berkeleyside.com/tag/russell-moore/\" target=\"_blank\">Russell Moore\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/allison-hopelain/\" target=\"_blank\">Allison Hopelain\u003c/a> made attempts to encourage the service staff to distribute tips. Unlike Bendarz’s employees, they chose not to.\u003c/p>\n\u003cp>This was around the time that Veatch started working at the restaurant. “Russ and Allison had made a few attempts to allow the service staff to give us larger portions of the tipped money that was coming in, to cut the kitchen in,” he said. “But the law dictates that you, as the manager of a restaurant, are not allowed to distribute a server’s tips. They have to do that for themselves.”\u003c/p>\n\u003cp>Veatch believes this system to be entirely inequitable. “The real issue is that the money from tips is part of the kitchen’s doing. That imbalance has always bothered me, as someone who puts the hours in and who puts the passion in. Then there are other people who can walk in, serve your passion and walk out with two times the amount of money that you made in half the time,” he said.\u003c/p>\n\u003cp>This fact was part of Moore’s impetus for completely re-formatting his pay structure. “I was tired of the semi-legal prospect of trying to get the waiters to tip out more to the back of the house or trying to alter the tip pool,” he said. “We all know it’s sort of a grey area.” As of January 31, Camino no longer accepts tips.\u003c/p>\n\u003cfigure id=\"attachment_96356\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Russell-Moore-720x539.jpg\" alt=\"Russell Moore, co-owner of Camino: “Why don’t we just charge people what it costs to eat at our restaurant?” \" width=\"720\" height=\"539\" class=\"size-full wp-image-96356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Russell-Moore-720x539.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Russell-Moore-720x539-400x299.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Russell Moore, co-owner of Camino: “Why don’t we just charge people what it costs to eat at our restaurant?” \u003ccite>(Courtesy Russell Moore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>The not-so-simple question of tipping\u003c/h4>\n\u003cp>Moore and Hopelain had always wanted to eliminate tips. Before opening Camino, Moore worked at \u003ca href=\"http://www.berkeleyside.com/tag/chez-panisse/\" target=\"_blank\">Chez Panisse\u003c/a>, where there is a 17% service charge on all bills. He and Hopelain wanted to take this principle one step further and incorporate that charge into the cost of the dishes. But, he said, “we kind of chickened out. We were going to be in this weird stretch of Oakland and back then there weren’t many restaurants opening there.” The pair instead instated a regular tipping system with a tip pool. They kept all front of house employees at the same wage, where they all shared tasks and tips.\u003c/p>\n\u003cp>However, Moore said, “As minimum wage has been going up, we’ve thought more and more about how we could change it and what we could do.” They entertained the idea of adding a service charge, as at Chez Panisse, but changed their mind once they read the wording of Measure FF. According to the measure, service charges “shall be paid over in their entirety to the Hospitality Workers performing services for the customers.” The measure also stipulates that supervisors and owners could not take in any of the service charges. Moore was concerned that he wouldn’t legally be able to divide a service charge with the back of the house workers.\u003c/p>\n\u003cp>“It didn’t seem like we could cleanly have a service charge and cleanly decide where all that money goes,” he said. “So we thought, ‘Why don’t we just charge people what it costs to eat at our restaurant?’”\u003c/p>\n\u003cp>Each of Camino’s menus advertises its tip-less system in bold type. And the dishes themselves are significantly more expensive — more than 20% — than they were before the change. The increased item price goes directly to paying employees’ higher wages.\u003c/p>\n\u003cp>So far, says Moore, there hasn’t been any backlash from customers.\u003c/p>\n\u003cp>Host Hannah Rice is often the first person to explain the new system to guests. “I thought people wouldn’t be so accepting. But everyone has been really excited about it,” she said.\u003c/p>\n\u003cp>Veatch has been in to eat in the restaurant on his days off and he says that his friends find it exciting. “They’re like, ‘Oh there’s no tip!’ There’s confusion as to what you’re supposed to do, but I talk them through it,” he said. “I think everyone has really accepted it as a beneficial form of dining. You just get to sign your check and leave.”\u003c/p>\n\u003cp>Porter says that models like Camino’s have been met with criticism from labor activists because “they say it removes money from the pockets of servers and that is against the intent of Measure FF.”\u003c/p>\n\u003cp>However, notes Jayaraman, “The impetus to move more and more towards living wages paid by the employer as opposed to by consumer tips is a good thing.”\u003c/p>\n\u003cp>Moore admits that he did lose servers over the wage change. “For some of our more experienced servers, this just gave them the impetus to do that other career that they wanted to do, start that business, go back to school, or do something else. They didn’t leave with ill will,” he said. “A couple went to other restaurants to make more money. But everyone gave lots of notice and we had plenty of time and at the end of the day, we have a really great staff, front and back.”\u003c/p>\n\u003cp>He has tried to combat employee turnover by increasing hours and reformatting the wage structure to encourage employees to work for promotion. Importantly, Moore says that the current wage structure incentivizes his servers to work five days a week, which qualifies them for health insurance.\u003c/p>\n\u003cp>Servers’ wages are also more predictable, he said. “I’ve always hated that feeling that servers are guns for hire. Like, ‘Oh it’s going to be a slow night, let’s cut them. Things are dying down, let’s send them home,’” he said. “Our selling points to servers were, ‘Yes, on a good Saturday night you’ll make less money. But on a slow Saturday brunch you’re going to make more.’” On those slow days, Moore gives the front of house staff other tasks to do, such as helping with kitchen prep work, in order for them to keep their hours up.\u003c/p>\n\u003cp>Moore has also built in a growth track for his front of house employees. Typically, servers do not want to get promoted to a management position, he said, because that salary pays less than the server was making in tips. Plus, in his old system, all servers were paid the same. Now he gives servers with more experience a higher starting wage. “There’s incentive for the new server to learn more and become a better server and manager,” he said. “Like any other job in the world, you can get a raise, or you can not get a raise. We can manage people like you can manage people in any other line of work.”\u003c/p>\n\u003cp>Rice was hired before the change, and she decided to stay on, despite losing her tips. “Overall I probably make less, but I’m OK with that. I think it is the right thing to do,” she said. “The minimum wage should be helping everyone, and with tips it is only really helping the front of the house. The dishwashers and the bussers get left behind. Everyone works together, so for one person to be making more is unfair.” Rice added that she would be happy to work at another restaurant with a similar tipless pay structure.\u003c/p>\n\u003cp>For now, though, she hopes to continue to work and move up the ranks at the restaurant. “They’re providing a chance for everyone to move around and be familiar with other parts of the restaurant,” she said. “We get to see different sides of the restaurant and experience a different position.”\u003c/p>\n\u003cp>On the other hand, Cabril Barnes, a manager at both Actual Café and Victory Burger, says that he would be one of those servers to leave if tips had been eliminated at his restaurant. “Tips are definitely an incentive. I personally would not want to work in a place without tips and work just for a flat base rate,” he said.\u003c/p>\n\u003cp>Despite the staffing changes, Moore and his employees all report that the restaurant’s service has improved. “We have a better sense of teamwork now,” said Rice. “Guests are looking closer at our service and they’re applauding us. Everyone is noticing positive effects.”\u003c/p>\n\u003cp>Porter has long been an advocate for eliminating tips. He famously did so at his San Diego restaurant, The Linkery. “The idea that servers are motivated by tips is an enormous fallacy that has been totally disproven,” he said. “Great servers, as long as they are well-compensated, are going to do great work without tipping incentives. It turns out that that is pretty much how every other American works. When you’re fairly compensated, you’re going to do great work out of your own personal pride and the joy of doing great work.”\u003c/p>\n\u003cp>Indeed, Moore reports that his servers feel just like that. “The servers said something curious the other day at staff meal. They said, ‘There’s something about this which makes everything feel more professional. It makes it feel less like I’m putting on an act for a customer in the hopes that they might tip me. It’s more like I have an incentive to just do a really good job.’”\u003c/p>\n\u003cp>Bednarz agrees. “You can argue all day long about how tips deviate based on the level of service or product that we give — they don’t. On a crappy day, our tips are just as good as on a good day. We know when we’re screwing up on the floor and when we’re kicking ass. And tips are mostly the same,” he said.\u003c/p>\n\u003cp>Not surprisingly, Moore’s back of the house team is pleased with the changes. “The cooks got raises and they’re excited that we’ve taken an interest in making it so they can keep living here. Our cooking crew has always been fairly solid, but now it’s really solid,” said Moore. “We pay more than almost anyone now. It’s still not enough, but it’s getting there.”\u003c/p>\n\u003cp>Added Veatch, “I’ve been in the industry for ten years and I’ve never worked at a restaurant that was more respectful for my hours, did more to pay me for the moments that I’m in there, and cared more for me from a quality-of-life perspective and a cost of living perspective than Camino. I would never go back to a restaurant with a traditional tipping system.”\u003c/p>\n\u003cp>Moore hopes that more restaurants will see Camino’s success and mimic their payment approach. “What I would love is for the restaurants that are really busy and popular, that make more money, for them to make the change,” he said. “But I think they’re nervous about losing their floor staff.”\u003c/p>\n\u003cp>“It’s going to be a really big change, and there’s going to be a big transition,” Moore continued. “I think the ‘no tipping’ model might be the model because I think customers are going to get tired of weird charges at restaurants.”\u003c/p>\n\u003cp>Rice agrees. “I think that we’re going to be seeing a lot of less traditional restaurant [pay structures] over time. We’ll be seeing more restaurants that are adopting what Camino is doing,” said Rice. “Restaurants are also becoming more professional than they were before, which is a big deal for the Bay Area because restaurants are such a big part of our economy.”\u003c/p>\n\u003cp>Overall, Moore is pleased with the change. “It’s sort of scary being the test case but Allison and I are super happy with it,” he said.\u003c/p>\n\u003cfigure id=\"attachment_96357\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540.jpg\" alt=\"Chinatown’s Legendary Palace shut down earlier this year.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chinatown’s Legendary Palace shut down earlier this year. \u003ccite>( sfbaywalk/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Wages increase and Chinatown struggles\u003c/h4>\n\u003cp>Other restaurateurs in Oakland have not been as happy.\u003c/p>\n\u003cp>In March, stories in on \u003ca href=\"http://www.nbcbayarea.com/news/local/Its-the-Final-Nail-to-the-Coffin-Chinatown-Businesses-Struggle-Over-Oaklands-New-Minimum-Wage-296527421.html\" target=\"_blank\">NBC Bay Area\u003c/a>, on \u003ca href=\"http://sanfrancisco.cbslocal.com/2015/03/16/minimum-wage-hike-hits-oakland-chinatown-shop-restaurant-owners-hard/\" target=\"_blank\">CBS SF Bay Area\u003c/a>, and in the \u003ca href=\"http://www.sfchronicle.com/bayarea/article/Minimum-wage-hike-hurts-Oakland-Chinatown-6133798.php\" target=\"_blank\">San Francisco Chronicle\u003c/a> documented struggles in Oakland’s Chinatown. The Chronicle reported that four restaurants and six grocery stores in and around Chinatown closed in advance of the wage hike, including Legendary Palace, a popular banquet restaurant.\u003c/p>\n\u003cp>However, Bednarz, who has been working with the Chinatown Chamber of Commerce, says the problem in Chinatown is greater than the repercussions of increased labor costs. “There’s kind of a perfect storm going on in Chinatown. The port strike really hurt during Chinese New Year. There is the competition around Chinatown. Other cities now have more Asian markets and restaurants popping up so that people that used to commute to Chinatown to do their shopping now sometimes do it in their home city. Real-estate prices are starting to go up,” he said. “And now there’s this wage increase.”\u003c/p>\n\u003cp>Chinatown restaurants have generally not followed the same trends as the newer, pricier restaurants in booming parts of Oakland. Instead, they have succeeded based on providing food and other goods at super-low prices. According to Bednarz, it is this pricing structure that may be these businesses’ downfall. “It’s apparent that some Chinatown businesses might need to find other strategies to differentiate themselves. Rather than using price as the primary means to compete, they may need to focus on service and product instead,” Bednarz wrote in an \u003ca href=\"http://oaklandlocal.com/2015/04/oakland-minimum-wage-part-3-a-perfect-storm-in-chinatown-community-voices/\" target=\"_blank\">op-ed for Oakland Local\u003c/a>. “They might need to use different marketing strategies to reach non-Chinese customers, but need to do this carefully so they don’t alienate their Chinese neighbors.”\u003c/p>\n\u003cp>Jayaraman takes a harder stance. She points out that all restaurants have to refigure their budgets for all sorts of unexpected price increases, such as food costs or rental agreements. “When other costs go up and you see a business close, the public doesn’t say, ‘Oh well, that means we should have kept food costs artificially down.’ They say, ‘That’s too bad the restaurant couldn’t figure out how to make it work,’” she said. “Why is it that with wages alone, as opposed to every other cost, we say, ‘We should artificially depress wages to help out these business owners?’ We don’t say that with food costs, we don’t say that with supplier costs of any other kind. We can’t say that with human costs either. Human costs have so much greater impact on so many more people than all the other costs that a restaurant has to pay.”\u003c/p>\n\u003cp>Both Bednarz and Jayaraman agree that outreach and business support will go a long way to preventing more businesses from closing. “Our feeling is that business that just outright close when the minimum wage goes up either weren’t properly operating to begin with or don’t have the support or the know-how and the technical assistance to figure out how to make it work,” said Jayaraman. “I would love these employers that are struggling to be in touch with us and we can provide … peer support, or even potential access to various supports and capital.”\u003c/p>\n\u003cp>Jayaraman has organized a group of what she calls “\u003ca href=\"http://rocunited.org/our-work/high-road/\" target=\"_blank\">High Road Restaurants\u003c/a>” within ROC-United. “It’s not only a group of folks that are advocating for better wages and working conditions but it’s also a peer network for employers to learn from one another how to continually raise wages and do the right thing,” she said. In the East Bay, her group includes Arizmendi, Café Gabriela, \u003ca href=\"http://www.berkeleyside.com/tag/fusebox/\" target=\"_blank\">FuseBOX\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/kainbigan/\" target=\"_blank\">Kain’bigan\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/kingston-11/\" target=\"_blank\">Kingston 11\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/pietisserie/\" target=\"_blank\">PieTisserie\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/sweet-bar-bakery/\" target=\"_blank\">Sweet Bar Bakery\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/tamales-la-oaxaquena/\" target=\"_blank\">Tamales la Oaxaquena\u003c/a>, and the \u003ca href=\"http://www.berkeleyside.com/tag/swans-market/\" target=\"_blank\">Swan’s Marketplace\u003c/a> businesses \u003ca href=\"http://www.berkeleyside.com/tag/b-dama/\" target=\"_blank\">B-Dama\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/cosecha/\" target=\"_blank\">Cosecha\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/miss-ollies/\" target=\"_blank\">Miss Ollie’s\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/tag/the-cook-and-her-farmer/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>. Kingston 11, in particular, has been involved in the group. Jayaraman says that the owners Adrian Henderson, Nigel Jones and Andre King came with her to Washington D.C. during the “Fight for 15” rallies on April 15.\u003c/p>\n\u003cp>Similarly, Bednarz, along with Hillyard and several other prominent Oakland restaurateurs like \u003ca href=\"http://www.berkeleyside.com/tag/charlie-hallowell/\" target=\"_blank\">Charlie Hallowell\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/pizzaiolo/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/penrose/\" target=\"_blank\">Penrose\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/tag/boot-and-shoe-service/\" target=\"_blank\">Boot and Shoe Service\u003c/a>; \u003ca href=\"http://www.berkeleyside.com/tag/chris-pastena/\" target=\"_blank\">Chris Pastena\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/chop-bar/\" target=\"_blank\">Chop Bar\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/lungomare/\" target=\"_blank\">Lungomare\u003c/a>; Emily and Scott Goldenberg of Caffe 817; and Allison Arevalo and Erin Wade of \u003ca href=\"http://www.berkeleyside.com/tag/homeroom/\" target=\"_blank\">Homeroom\u003c/a> teamed up earlier this year to brainstorm ways to adapt their budget and support other small business owners. “I would characterize the group as being a collection of values-driven restaurant owners, folks who are as concerned about fairness as they are about their own personal financial well-being,” said Bednarz.\u003c/p>\n\u003cp>“We didn’t form it to be an advocacy group or anything, it was more about partnering together,” said Hillyard. “If we wanted to do social marketing stuff together, great. If we just wanted to be a sounding board for ideas for one another, that’s OK too.”\u003c/p>\n\u003cp>The group’s main objective quickly became clear — education. “We needed to educate the public on why prices were going up and why it’s a good thing because everyone is going to be earning more income,” said Hillyard. “Our customers understood why prices went up and it’s fortunately worked out OK so far.” Member restaurants were active supporters of the Lift Up Oakland campaign, and some, like Bednarz and Hillyard, spoke at rallies and wrote letters to members of Oakland’s government.\u003c/p>\n\u003cp>“Speaking for myself personally, and interpreting what I hear and see from other folks, we genuinely give a crap about what is happening in all parts of Oakland,” said Bednarz. “And the last thing that I want to see is small businesses that have been anchors of neighborhoods for decades go out of business because they are unable to adapt to the change in their cost structure.”\u003c/p>\n\u003cp>Barnes, who works for Bednarz, was so impressed with his employer’s involvement that he, too, got involved. He spoke with other neighborhood restaurants and wrote a letter to the new mayor, Libby Schaff, who was been a vocal supporter of the campaign.\u003c/p>\n\u003cp>The best way to help any business struggling with the wage increase, say both Bednarz and Jayaraman, is to continue to support Oakland businesses, especially those in Chinatown. “Visit Chinatown. Remind yourself that it’s full of interesting restaurants and eat at your favorites. Tell the staff that you’d support them even if they raised their prices a bit,” said Bednarz.\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café. \" width=\"720\" height=\"480\" class=\"size-full wp-image-96358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Emeryville set for highest minimum wage in country\u003c/h4>\n\u003cp>Only three miles but a world away from Chinatown, Oakland’s neighbor to the west has been having minimum wage debates of its own. Last week, Emeryville’s city council unanimously approved a rapid minimum wage increase — from $9 to over $14 per hour — to occur this July.\u003c/p>\n\u003cp>Unlike Oakland’s wage increase, Emeryville’s change did not come about via an election. Instead, the council members drafted and voted on an ordinance to increase the wage on their own, \u003ca href=\"http://www.berkeleyside.com/tag/berkeley-minimum-wage/\" target=\"_blank\">as they did in Berkeley last year\u003c/a>. The council has accepted public comments at special city council meetings, but did not call for a study of the increase or ask for input other than during meetings.\u003c/p>\n\u003cp>The council’s wage will be, by far, the highest in the country, and it is set to increase almost to $16 per hour by 2019. Despite support for a fair wage, Emeryville small businesses were not supportive of the original proposal, which would have included all businesses with at least 10 employees.\u003c/p>\n\u003cp>Businesses with fewer than 10 employees would be able to take a small business exemption and phase in the wage increase over three years. Those who take the exemption would need to match Oakland’s $12.25 wage on July 1; the following year, wages would rise to $13 per hour and continue to increase by one dollar per hour each year until 2019, when the wage would need to match the rest of Emeryville. After push back from business owners like Hillyard, who has 12 employees at his Emeryville location and wouldn’t have qualified for the exemption, the council has amended its proposal to define a small business at 55 employees.\u003c/p>\n\u003cp>The problem, said Hillyard, who opened his Emeryville Farley’s location in 2010, is that the increase is scheduled to go in effect overnight. Hillyard has already raised his prices at his Emeryville location to match those at Farley’s East, but doesn’t believe he could retain his customers with a second price increase this summer. “There would definitely be customer push back at that point. I don’t know what we would do,” he said. “Even our employees are saying, ‘Wow, that’s a big increase. That would be great, but that might be hard for the business.’”\u003c/p>\n\u003cp>Another concern about Emeryville’s wage increase is that it will shift the economic dynamic between it and other East Bay cities. Employees could theoretically leave jobs in Berkeley or Oakland to go work in Emervyille, while customers could theoretically abandon pricier Emeryville restaurants for others across the border.\u003c/p>\n\u003cp>As Bendarz explained, it isn’t difficult for potential customers to comparison shop. “A latte is a latte and you can get something fairly similar at plenty of places around town. For customers who are particularly price sensitive, it’s not a big trip for them to go two blocks across the Berkeley border and get a similar drink for less,” he said.\u003c/p>\n\u003cp>In an attempt to stymie these concerns, Berkeley mayor \u003ca href=\"http://www.berkeleyside.com/2014/04/22/berkeley-mayor-proposes-east-bay-minimum-wage/\" target=\"_blank\">Tom Bates proposed a coordinated regional minimum wage\u003c/a> last spring between the East Bay cites of Berkeley, Oakland, Emeryville, Alameda, Albany and El Cerrito. Bates suggested that each neighboring city match Oakland’s wage plan in order to level the playing field between regional businesses. “I don’t want to put our businesses at a disadvantage with regard to neighboring communities. It makes sense for everyone to have the same wage,” he told Berkeleyside in April 2014.\u003c/p>\n\u003cp>Likewise, Hillyard is in support of a regional approach to wage increase. “It would make it much easier for businesses. For example, [Bednarz’s] Actual Cafe is a block and half away from our Emeryville store. If they’re paying a wage that’s two dollars less per hour that means their prices are going to be less as well and it puts our Emeryville store in a difficult competitive situation. The increase would be a real challenge for Emeryville small businesses,” he said.\u003c/p>\n\u003cp>As of October, when Berkeley’s minimum wage went up to $10 per hour, \u003ca href=\"http://www.berkeleyside.com/2014/10/01/berkeleys-minimum-wage-is-10-starting-today-oct-1/\" target=\"_blank\">Bates was still advocating for a regional wage\u003c/a>. It may happen without actual legislation. Both Oakland and Emeryville’s wage increases have prompted further discussion on the part of Berkeley City Council’s Labor Commission. Last month, the commission proposed a revised minimum wage law that would increase wages to $16 by 2017 and include language similar to Measure FF regarding service charges. The council is expected to consider the proposal June 9; meanwhile Berkeley’s Minimum Wage Initiative Coalition plans on filing for a ballot measure petition should the proposal fall through, according to the \u003ca href=\"http://www.contracostatimes.com/breaking-news/ci_27775621/berkeley-could-have-16-minimum-wage-by-2017\" target=\"_blank\">Conta Costa Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_96359\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480.jpg\" alt=\"Chris Hillyard, owner of Farley’s on 65th in Emeryville and Farley’s East in Uptown, supported Measure FF, but has concerns about Emeryville’s proposed wage increase. \" width=\"720\" height=\"480\" class=\"size-full wp-image-96359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chris Hillyard, owner of Farley’s on 65th in Emeryville and Farley’s East in Uptown, supported Measure FF, but has concerns about Emeryville’s proposed wage increase. \u003ccite>(courtesy Chris Hillyard)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Looking to the future: diners encouraged to get involved\u003c/h4>\n\u003cp>The IRLE is currently researching how Oakland restaurants have adapted to the wage increase. The research center collected data on prices before and after the increase, and, according to Reich, plans to release the research soon.\u003c/p>\n\u003cp>Regardless of the results, Oakland restaurant employees and owners predict more changes to come.\u003c/p>\n\u003cp>“This is such a big picture win for everybody, but any time that there’s a change in the industry, any time there’s a disruption like this, it will have some kind of random effects,” said Porter. “Some might unfortunately take a hit to their business, and that could be me. There’s no guarantee that it won’t be me. So everyone’s a little nervous because you know that when there’s a sea change like this, it’s the roll of the dice could be that it doesn’t work for me short term.”\u003c/p>\n\u003cp>However, added Porter, “The only way to make the business sustainable is for price of going out to reflect the price of paying employees in our community enough to live on.”\u003c/p>\n\u003cp>Pina Kahlo, a barista at the new Speaker Box Café in Uptown, thinks that the minimum wage issue is more complicated. “Minimum wage is going to be minimum wage. The system was never meant to fully take care of [service workers]. It is up to us as individuals to be good neighbors to one another, to see one another as human,” she said.\u003c/p>\n\u003cp>Her solution? Stay active and engaged. “Come out for fair wage, come be with people who also think and want to hang out and make friends too. If you are not out being with people who expressly say ‘I am about this thing,’ then you are the one that’s missing out,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Similarly, Jayaraman encourages diners to continue to participate in the wage discussion. “I would encourage the consuming public to continue to express their support for workers having better wages and working conditions every time they eat out,” she said. “It’s both a way to let restaurants know that customers really value these things, and it’s also a way to express support to employers who are making the change, staying in business, doing it right, not complaining and trying to figure it out. … More than ever we should be supporting Oakland restaurants because they’ve made a huge leap.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96350/east-bay-restaurants-adapt-to-new-minimum-wage","authors":["byline_bayareabites_96350"],"categories":["bayareabites_109","bayareabites_13813","bayareabites_8770","bayareabites_1962","bayareabites_10028","bayareabites_1875"],"tags":["bayareabites_14506","bayareabites_11505","bayareabites_1147"],"featImg":"bayareabites_96352","label":"bayareabites"},"bayareabites_10085":{"type":"posts","id":"bayareabites_10085","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10085","score":null,"sort":[1264791244000]},"guestAuthors":[],"slug":"cutting-corners-tipping-in-a-down-economy","title":"Cutting Corners: Tipping in a Down Economy","publishDate":1264791244,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n","blocks":[],"excerpt":"2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n","status":"publish","parent":0,"modified":1264823834,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1590},"headData":{"title":"Cutting Corners: Tipping in a Down Economy | KQED","description":"2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cutting Corners: Tipping in a Down Economy","datePublished":"2010-01-29T18:54:04.000Z","dateModified":"2010-01-30T03:57:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10085 http://blogs.kqed.org/bayareabites/?p=10085","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/","disqusTitle":"Cutting Corners: Tipping in a Down Economy","path":"/bayareabites/10085/cutting-corners-tipping-in-a-down-economy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10085/cutting-corners-tipping-in-a-down-economy","authors":["5017"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_1865","bayareabites_1146","bayareabites_45","bayareabites_1875","bayareabites_1593"],"tags":["bayareabites_757","bayareabites_763","bayareabites_3388","bayareabites_1397","bayareabites_1147","bayareabites_1149"],"label":"bayareabites"},"bayareabites_2088":{"type":"posts","id":"bayareabites_2088","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2088","score":null,"sort":[1235139456000]},"guestAuthors":[],"slug":"tipping-down-and-out","title":"Tipping: Down and Out","publishDate":1235139456,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/penny-pinching.jpg\" alt=\"penny-pinching\" width=\"336\" height=\"350\" class=\"alignleft size-full wp-image-2087\">Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\u003c/p>\n\u003cp>And who can blame them?\u003c/p>\n\u003cp>In a city that prides itself on its food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\u003c/p>\n\u003cp>As a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.\u003c/p>\n\u003cp>\u003cstrong>Tipping Down\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The current trend in dining these days seems to be downsizing-- from the price tag of the wine purchase to the amount of food ordered. Perfectly understandable. Not a single server I have talked to about the situation was unsympathetic to the current, collective economic plight. People are ordering fewer bottles of wine, and more are going for what some refer to as \"non'trées\"-- the ordering of appetizers in lieu of main courses. It's a hit to our wallets, of course (I have personally seen an average 30% decrease in my own sales), but we know were not the only ones. It's been openly discussed at our staff meetings that the guests who were dining with us in the fat times are still here with us in the lean ones, and we should be ever mindful of that. Which, for the most part, we are. The goal is to keep them coming back. We are making less money, of course, but we are working harder for it.\u003c/p>\n\u003cp>And that's fine.\u003c/p>\n\u003cp>What isn't fine is the much more alarming trend that seems to be running apace with the downsizing of dine-out meals-- the downsizing of tips. Along with decreased sales, servers are seeing a general lowering of their gratuity's percentage. And this is not okay. Not at all.\u003c/p>\n\u003cp>\u003cstrong>Tipping Out\u003c/strong>\u003c/p>\n\u003cp>I've always wondered if people who have never worked in the service industry know how restaurant tipping actually operates. It's a subject that most people probably don't give much thought to. You tip your server, she pockets the money, and goes home with it at the end of the shift.\u003c/p>\n\u003cp>But that's not how it works.\u003c/p>\n\u003cp>In a recent phone interview with a reporter from a major national newspaper, I was asked about the current economic situation and how it was affecting San Francisco restaurants. In relating my own experience, I told her roughly what I sell on an average night and what my tips are like. When I told her where exactly that money went, how I am taxed on my sales, and what I actually walk out the door with, she was surprised. She explained to me that, in all the years she had been covering restaurants, she had never even thought to ask about the process of tipping out. I respected her for that admission. And it dawned on me that, if she didn't know, how many diners do?\u003c/p>\n\u003cp>If I am given a $50 tip, on a $250 bill, that's wonderful, but it's not exactly all mine to keep. In most restaurants, especially high-end places, a server is not simply working for his own tips. In my place of business, the gratuity I receive from any given table goes towards supporting nine other employees. Ten, including myself.\u003c/p>\n\u003cp>Here's an illustration of what is occurring with ever-increasing frequency in our restaurants. Possibly just a bad turn of luck, but it illustrates what really happens when a good server receives a bad tip:\u003c/p>\n\u003cp>I'll use the example of a fellow waiter who took care of some regular guests and four of their friends. The waiter in question is extremely professional-- fun and chatty at the right moments, formal and efficient at other times, or any combination of the above-mentioned, as each case necessitates. And, above all, he actually cares about what he's doing. He puts his heart into his work.\u003c/p>\n\u003cp>The regulars and their guests were treated to a few complimentary appetizers and were well taken care of, as usual. When the bill arrived, it was not the regular guests who paid, but one of their tablemates. On a $500 check, the guest left the waiter a $20 tip. Needless to say, the waiter was upset, but could say nothing, except to his co-workers and manager. Vent it, shrug it, face it, let it go. Hopefully do not repeat-- that is often our sanity-saving mantra.\u003c/p>\n\u003cp>His tip may have been $20, which is insult enough, given his high level of care and service. The financial damage, however, is far worse in such cases.\u003c/p>\n\u003cp>\u003cstrong>The Break Down\u003c/strong>\u003c/p>\n\u003cp>Granted, the \"tip out\" (what a server tips out to his support staff) varies from restaurant to restaurant. Some houses pool tips, others ensure that the kitchen staff receives a percentage. The permutations are endless, but all enacted with the goal of supporting the other, no-less-important members of the service team. This is how it works at our place of business:\u003c/p>\n\u003cp>\u003cstrong>Tip outs are often based on sales, not the total amount of gratuity.\u003c/strong>\u003c/p>\n\u003cp>On a $500 sale, the waiter must give, at the very minimum:\u003c/p>\n\u003cp>Busser: $15 (3% but usually closer to 4% since a busser is a server's chiefest ally)\u003c/p>\n\u003cp>Food Runner: $5 (1%)\u003c/p>\n\u003cp>Hostess: $5 (1%)\u003c/p>\n\u003cp>Bartender: $6.25 (1.25%)\u003c/p>\n\u003cp>Our stocker receives $5 per waiter as a flat fee every shift, our barista receives $10.\u003c/p>\n\u003cp>We do not ever decrease the amounts given to our support staff.\u003c/p>\n\u003cp>Having been given $20 for his services, the waiter actually lost about $12 taking care of these guests. And that's just on the surface. The IRS calculates roughly 8% of a server's sales as taxable income, owing to the variability of tipping. 8%, in this instance is $40-- more than twice what the waiter was paid.\u003c/p>\n\u003cp>Clearly, I am biased. I have a vested interest in people tipping properly. And by properly, I mean 15% at the very minimum for basic service. Good service deserves 20%. That is our custom.\u003c/p>\n\u003cp>The goal of this post isn't to shame people into tipping more. My readers are, by and large, pretty savvy in these matters. I just have the feeling that, if more people understood where that tip money goes and what the consequences are to those who bear the double brunt of lowered sales and lowered tips, they might think twice about saving that extra few dollars by leaving less money to the people who take care of them.\u003c/p>\n\u003cp>If you are well taken care of, take care of your caretakers.\u003c/p>\n\u003cp>Amen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And pass it on.\u003c/p>\n\n","blocks":[],"excerpt":"Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\r\n\r\nAnd who can blame them?\r\n\r\nIn a city that prides itself on it food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\r\n\r\nAs a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.","status":"publish","parent":0,"modified":1236333592,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1202},"headData":{"title":"Tipping: Down and Out | KQED","description":"Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\r\n\r\nAnd who can blame them?\r\n\r\nIn a city that prides itself on it food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the "Now Open for Sunday Brunch" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\r\n\r\nAs a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tipping: Down and Out","datePublished":"2009-02-20T14:17:36.000Z","dateModified":"2009-03-06T09:59:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2088 http://blogs.kqed.org/bayareabites/?p=2088","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/","disqusTitle":"Tipping: Down and Out","path":"/bayareabites/2088/tipping-down-and-out","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/penny-pinching.jpg\" alt=\"penny-pinching\" width=\"336\" height=\"350\" class=\"alignleft size-full wp-image-2087\">Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\u003c/p>\n\u003cp>And who can blame them?\u003c/p>\n\u003cp>In a city that prides itself on its food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\u003c/p>\n\u003cp>As a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.\u003c/p>\n\u003cp>\u003cstrong>Tipping Down\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The current trend in dining these days seems to be downsizing-- from the price tag of the wine purchase to the amount of food ordered. Perfectly understandable. Not a single server I have talked to about the situation was unsympathetic to the current, collective economic plight. People are ordering fewer bottles of wine, and more are going for what some refer to as \"non'trées\"-- the ordering of appetizers in lieu of main courses. It's a hit to our wallets, of course (I have personally seen an average 30% decrease in my own sales), but we know were not the only ones. It's been openly discussed at our staff meetings that the guests who were dining with us in the fat times are still here with us in the lean ones, and we should be ever mindful of that. Which, for the most part, we are. The goal is to keep them coming back. We are making less money, of course, but we are working harder for it.\u003c/p>\n\u003cp>And that's fine.\u003c/p>\n\u003cp>What isn't fine is the much more alarming trend that seems to be running apace with the downsizing of dine-out meals-- the downsizing of tips. Along with decreased sales, servers are seeing a general lowering of their gratuity's percentage. And this is not okay. Not at all.\u003c/p>\n\u003cp>\u003cstrong>Tipping Out\u003c/strong>\u003c/p>\n\u003cp>I've always wondered if people who have never worked in the service industry know how restaurant tipping actually operates. It's a subject that most people probably don't give much thought to. You tip your server, she pockets the money, and goes home with it at the end of the shift.\u003c/p>\n\u003cp>But that's not how it works.\u003c/p>\n\u003cp>In a recent phone interview with a reporter from a major national newspaper, I was asked about the current economic situation and how it was affecting San Francisco restaurants. In relating my own experience, I told her roughly what I sell on an average night and what my tips are like. When I told her where exactly that money went, how I am taxed on my sales, and what I actually walk out the door with, she was surprised. She explained to me that, in all the years she had been covering restaurants, she had never even thought to ask about the process of tipping out. I respected her for that admission. And it dawned on me that, if she didn't know, how many diners do?\u003c/p>\n\u003cp>If I am given a $50 tip, on a $250 bill, that's wonderful, but it's not exactly all mine to keep. In most restaurants, especially high-end places, a server is not simply working for his own tips. In my place of business, the gratuity I receive from any given table goes towards supporting nine other employees. Ten, including myself.\u003c/p>\n\u003cp>Here's an illustration of what is occurring with ever-increasing frequency in our restaurants. Possibly just a bad turn of luck, but it illustrates what really happens when a good server receives a bad tip:\u003c/p>\n\u003cp>I'll use the example of a fellow waiter who took care of some regular guests and four of their friends. The waiter in question is extremely professional-- fun and chatty at the right moments, formal and efficient at other times, or any combination of the above-mentioned, as each case necessitates. And, above all, he actually cares about what he's doing. He puts his heart into his work.\u003c/p>\n\u003cp>The regulars and their guests were treated to a few complimentary appetizers and were well taken care of, as usual. When the bill arrived, it was not the regular guests who paid, but one of their tablemates. On a $500 check, the guest left the waiter a $20 tip. Needless to say, the waiter was upset, but could say nothing, except to his co-workers and manager. Vent it, shrug it, face it, let it go. Hopefully do not repeat-- that is often our sanity-saving mantra.\u003c/p>\n\u003cp>His tip may have been $20, which is insult enough, given his high level of care and service. The financial damage, however, is far worse in such cases.\u003c/p>\n\u003cp>\u003cstrong>The Break Down\u003c/strong>\u003c/p>\n\u003cp>Granted, the \"tip out\" (what a server tips out to his support staff) varies from restaurant to restaurant. Some houses pool tips, others ensure that the kitchen staff receives a percentage. The permutations are endless, but all enacted with the goal of supporting the other, no-less-important members of the service team. This is how it works at our place of business:\u003c/p>\n\u003cp>\u003cstrong>Tip outs are often based on sales, not the total amount of gratuity.\u003c/strong>\u003c/p>\n\u003cp>On a $500 sale, the waiter must give, at the very minimum:\u003c/p>\n\u003cp>Busser: $15 (3% but usually closer to 4% since a busser is a server's chiefest ally)\u003c/p>\n\u003cp>Food Runner: $5 (1%)\u003c/p>\n\u003cp>Hostess: $5 (1%)\u003c/p>\n\u003cp>Bartender: $6.25 (1.25%)\u003c/p>\n\u003cp>Our stocker receives $5 per waiter as a flat fee every shift, our barista receives $10.\u003c/p>\n\u003cp>We do not ever decrease the amounts given to our support staff.\u003c/p>\n\u003cp>Having been given $20 for his services, the waiter actually lost about $12 taking care of these guests. And that's just on the surface. The IRS calculates roughly 8% of a server's sales as taxable income, owing to the variability of tipping. 8%, in this instance is $40-- more than twice what the waiter was paid.\u003c/p>\n\u003cp>Clearly, I am biased. I have a vested interest in people tipping properly. And by properly, I mean 15% at the very minimum for basic service. Good service deserves 20%. That is our custom.\u003c/p>\n\u003cp>The goal of this post isn't to shame people into tipping more. My readers are, by and large, pretty savvy in these matters. I just have the feeling that, if more people understood where that tip money goes and what the consequences are to those who bear the double brunt of lowered sales and lowered tips, they might think twice about saving that extra few dollars by leaving less money to the people who take care of them.\u003c/p>\n\u003cp>If you are well taken care of, take care of your caretakers.\u003c/p>\n\u003cp>Amen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And pass it on.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2088/tipping-down-and-out","authors":["5017"],"categories":["bayareabites_1146","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1147"],"label":"bayareabites"},"bayareabites_1182":{"type":"posts","id":"bayareabites_1182","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1182","score":null,"sort":[1213987523000]},"guestAuthors":[],"slug":"tips-375-and-worth-every-penny","title":"Tips: $3.75 and Worth Every Penny","publishDate":1213987523,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/tip.jpg\" alt=\"tip\">\u003c/p>\n\u003cp>Today's post is directed at my waiter brethren, should there be any reading. The rest of you, of course, are most welcome to read.\u003c/p>\n\u003cp>The other night, I waited on a rather handsome European couple. Spanish. First time in San Francisco. They were youngish, well-dressed, and very polite. They ordered wine, three courses of food, and bottled water. So far, so good. When I checked in with them at each course, they seemed happy. The temperature of their wine? Excellent-- they even thanked me for asking. My dessert suggestions? They took them and loved them. These were not menu-pointers, miming their way through a meal because they lacked the local language skills.\u003c/p>\n\u003cp>When I brought them their check, they examined the bill, slipped in some cash and said, \"Thank you, that's fine,\" indicating that they would not need change.\u003c/p>\n\u003cp>I examined the cash inside the bill folder. $130. Their meal was $126.25. I rushed to the bar and rather hurriedly asked one of our bartenders to make me some change, and quickly, because \"I'm about to get \"f---ed by table 10,\" I said. In front of my boss.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I received the change and gently placed the remaining $3.75 back in the bill folder with the three little bills neatly peaking out of the corner back on their table. Perhaps, I thought, there had been a mistake in their calculation. They might examine the contents and increase the 2.97% tip they were unwittingly leaving me. During the next half hour, during which I refilled their waters, folded their napkins, and asked if they had suitable transportation home, they never re-examined the contents of the folder. As they stood up to leave, I felt the anger swelling up behind my eyes. But I smiled, tilted my head and knitted my brow in such a way that would indicate that I was slightly perplexed to the marginally perceptive, and said, \"Good night,\" with such a subtle questioning at the end of it I am uncertain as to whether typing a question mark is deserved.\u003c/p>\n\u003cp>They didn't so much ignore me as act oblivious to my words. I thought the best thing for me to do was walk away before I did something foolish, like stick my foot out as they approached the steps to the exit.\u003c/p>\n\u003cp>I stood by the hostess stand at the front door as they approached, giving them one more chance. I tried to obtain eye contact with the man, but he would not meet my eye. Instead, he held out his coat check. Fortunately, the hostess on duty took it before I had the opportunity to ignore his gesture or reply to it with one of my own. I followed her to the coat closet.\u003c/p>\n\u003cp>\"Spit in it,\" I said. \"I think you should spit in his coat.\" I'm sure she thought I was joking. \"Or, at least, drop-kick it when you hand it to him.\" The sad thing is, I wasn't joking.\u003c/p>\n\u003cp>Well, that moment at the coat check served as a little reality check for me.\u003c/p>\n\u003cp>At our shift meeting earlier in the evening, my boss had warned us that summer was approaching. Our regular customers would be crowded out by out-of-towners, both of the American and foreign variety. Cranky travelers and people for whom American-style tipping was, well, a foreign concept. The announcement brought down the mood of the staff, but he was speaking the truth, and the point of his little speech was that we needed to basically suck it up and treat these new guests with the same warmth we treat our regulars. We needed to kill them with kindness, regardless of what kind of tips a Spaniard, German, or Canadian might leave. I briefly wondered which type of insecticide added to coffee would be considered kind.\u003c/p>\n\u003cp>He was right, of course. So what was I angry about?:\u003c/p>\n\u003cp>1. The money. My service merited at least another $20 in gratuity.\u003c/p>\n\u003cp>2. I let these two people get under my skin on the very night my boss had warned us, as though he had somehow jinxed me.\u003c/p>\n\u003cp>3. The fact that I let any guest get under my skin.\u003c/p>\n\u003cp>I consider myself fortunate in terms of my experience as a professional waiter. I work at a wonderful restaurant. It's upscale without being over-the-top, has a fun vibe, and is always packed with people-- it's not easy to get a last minute reservation, though we will bend over backwards to try to accommodate. The guests, by and large, are either affluent and willing to spend money or, at the very least, enthusiastic about dining with us. I almost never just wait on people, but act more like the host of a dinner party at every table in my station-- offering my suggestions, painting verbal pictures yet-to-be-seen food items, getting people to relax and open up. I work in a place where a handshake normally accompanies the \"good nights\", and a hug or even a kiss from the women is not at all uncommon. \"Goodbye\" is almost never said, but rather \"see you again, soon.\"\u003c/p>\n\u003cp>And, normally, my tips reflect my service. Twenty percent is the norm, but twenty-five or thirty is not unusual, either. Am I spoiled? I don't think so. I work hard at what I do, and I am frankly very good at it.\u003c/p>\n\u003cp>But I allowed the two idiots who gave me a 2.97% tip to get to me. I had tied my own sense of worth to money. $3.75, to be exact. It colored my outlook for the rest of the evening. Fortunately, they were my last table, so I brought no thundercloud to my other guests.\u003c/p>\n\u003cp>I sometimes find working exclusively for tips a bit harrowing. There is a vagueness of income that is frustrating-- never knowing exactly how much one is going to earn in a month makes budgeting difficult. Waiters have nights when they're on fire and making money hand-over-fist, others when their sections are populated by women who bring photo albums with them and haven't seen each other in years-- splitting salads and making two hundred substitutions.\u003c/p>\n\u003cp>The fact that my income is wholly dependent upon how much a stranger feels I am worth is rather frightening if I stop to think about it for long. So I don't.\u003c/p>\n\u003cp>The fact that I sometimes allow my own sense of worth to be determined by strangers is even worse. I feel validated when a group of business guys leaves an extra hundred dollars on top of an automatic 20% tip. I feel utterly deflated when Spaniards screw me.\u003c/p>\n\u003cp>It's crazy-making. I do the same thing every night with mostly rave reviews. Sometimes, I get the shaft. And in my calmer moments, I can shake it off easily.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the summer season is upon us, complete with the usual unprepared tourist who freeze their asses of in their shorts and hastily- Wharf-bought San Francisco sweatshirts in the middle of July. As a member of the hospitality industry, I need to remind myself that I cannot give lessons in tipping etiquette to the ignorant, but merely accept them as they are. I'm not a bad waiter if I receive a 2.97% tip, I'm a bad waiter if I am, well, \u003cem>inhospitable\u003c/em>. In the meantime, I'll have to accept the occasional bad tip along with all the good ones and dream of the day after Labor Day, when our summer really begins and the tourists go back to the non-tipping lands from which they came.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1213987594,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1298},"headData":{"title":"Tips: $3.75 and Worth Every Penny | KQED","description":"Today's post is directed at my waiter brethren, should there be any reading. The rest of you, of course, are most welcome to read. The other night, I waited on a rather handsome European couple. Spanish. First time in San Francisco. They were youngish, well-dressed, and very polite. They ordered wine, three courses of food,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tips: $3.75 and Worth Every Penny","datePublished":"2008-06-20T18:45:23.000Z","dateModified":"2008-06-20T18:46:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1182 http://blogs.kqed.org/bayareabites/2008/06/20/tips-375-and-worth-every-penny/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/20/tips-375-and-worth-every-penny/","disqusTitle":"Tips: $3.75 and Worth Every Penny","path":"/bayareabites/1182/tips-375-and-worth-every-penny","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/tip.jpg\" alt=\"tip\">\u003c/p>\n\u003cp>Today's post is directed at my waiter brethren, should there be any reading. The rest of you, of course, are most welcome to read.\u003c/p>\n\u003cp>The other night, I waited on a rather handsome European couple. Spanish. First time in San Francisco. They were youngish, well-dressed, and very polite. They ordered wine, three courses of food, and bottled water. So far, so good. When I checked in with them at each course, they seemed happy. The temperature of their wine? Excellent-- they even thanked me for asking. My dessert suggestions? They took them and loved them. These were not menu-pointers, miming their way through a meal because they lacked the local language skills.\u003c/p>\n\u003cp>When I brought them their check, they examined the bill, slipped in some cash and said, \"Thank you, that's fine,\" indicating that they would not need change.\u003c/p>\n\u003cp>I examined the cash inside the bill folder. $130. Their meal was $126.25. I rushed to the bar and rather hurriedly asked one of our bartenders to make me some change, and quickly, because \"I'm about to get \"f---ed by table 10,\" I said. In front of my boss.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I received the change and gently placed the remaining $3.75 back in the bill folder with the three little bills neatly peaking out of the corner back on their table. Perhaps, I thought, there had been a mistake in their calculation. They might examine the contents and increase the 2.97% tip they were unwittingly leaving me. During the next half hour, during which I refilled their waters, folded their napkins, and asked if they had suitable transportation home, they never re-examined the contents of the folder. As they stood up to leave, I felt the anger swelling up behind my eyes. But I smiled, tilted my head and knitted my brow in such a way that would indicate that I was slightly perplexed to the marginally perceptive, and said, \"Good night,\" with such a subtle questioning at the end of it I am uncertain as to whether typing a question mark is deserved.\u003c/p>\n\u003cp>They didn't so much ignore me as act oblivious to my words. I thought the best thing for me to do was walk away before I did something foolish, like stick my foot out as they approached the steps to the exit.\u003c/p>\n\u003cp>I stood by the hostess stand at the front door as they approached, giving them one more chance. I tried to obtain eye contact with the man, but he would not meet my eye. Instead, he held out his coat check. Fortunately, the hostess on duty took it before I had the opportunity to ignore his gesture or reply to it with one of my own. I followed her to the coat closet.\u003c/p>\n\u003cp>\"Spit in it,\" I said. \"I think you should spit in his coat.\" I'm sure she thought I was joking. \"Or, at least, drop-kick it when you hand it to him.\" The sad thing is, I wasn't joking.\u003c/p>\n\u003cp>Well, that moment at the coat check served as a little reality check for me.\u003c/p>\n\u003cp>At our shift meeting earlier in the evening, my boss had warned us that summer was approaching. Our regular customers would be crowded out by out-of-towners, both of the American and foreign variety. Cranky travelers and people for whom American-style tipping was, well, a foreign concept. The announcement brought down the mood of the staff, but he was speaking the truth, and the point of his little speech was that we needed to basically suck it up and treat these new guests with the same warmth we treat our regulars. We needed to kill them with kindness, regardless of what kind of tips a Spaniard, German, or Canadian might leave. I briefly wondered which type of insecticide added to coffee would be considered kind.\u003c/p>\n\u003cp>He was right, of course. So what was I angry about?:\u003c/p>\n\u003cp>1. The money. My service merited at least another $20 in gratuity.\u003c/p>\n\u003cp>2. I let these two people get under my skin on the very night my boss had warned us, as though he had somehow jinxed me.\u003c/p>\n\u003cp>3. The fact that I let any guest get under my skin.\u003c/p>\n\u003cp>I consider myself fortunate in terms of my experience as a professional waiter. I work at a wonderful restaurant. It's upscale without being over-the-top, has a fun vibe, and is always packed with people-- it's not easy to get a last minute reservation, though we will bend over backwards to try to accommodate. The guests, by and large, are either affluent and willing to spend money or, at the very least, enthusiastic about dining with us. I almost never just wait on people, but act more like the host of a dinner party at every table in my station-- offering my suggestions, painting verbal pictures yet-to-be-seen food items, getting people to relax and open up. I work in a place where a handshake normally accompanies the \"good nights\", and a hug or even a kiss from the women is not at all uncommon. \"Goodbye\" is almost never said, but rather \"see you again, soon.\"\u003c/p>\n\u003cp>And, normally, my tips reflect my service. Twenty percent is the norm, but twenty-five or thirty is not unusual, either. Am I spoiled? I don't think so. I work hard at what I do, and I am frankly very good at it.\u003c/p>\n\u003cp>But I allowed the two idiots who gave me a 2.97% tip to get to me. I had tied my own sense of worth to money. $3.75, to be exact. It colored my outlook for the rest of the evening. Fortunately, they were my last table, so I brought no thundercloud to my other guests.\u003c/p>\n\u003cp>I sometimes find working exclusively for tips a bit harrowing. There is a vagueness of income that is frustrating-- never knowing exactly how much one is going to earn in a month makes budgeting difficult. Waiters have nights when they're on fire and making money hand-over-fist, others when their sections are populated by women who bring photo albums with them and haven't seen each other in years-- splitting salads and making two hundred substitutions.\u003c/p>\n\u003cp>The fact that my income is wholly dependent upon how much a stranger feels I am worth is rather frightening if I stop to think about it for long. So I don't.\u003c/p>\n\u003cp>The fact that I sometimes allow my own sense of worth to be determined by strangers is even worse. I feel validated when a group of business guys leaves an extra hundred dollars on top of an automatic 20% tip. I feel utterly deflated when Spaniards screw me.\u003c/p>\n\u003cp>It's crazy-making. I do the same thing every night with mostly rave reviews. Sometimes, I get the shaft. And in my calmer moments, I can shake it off easily.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the summer season is upon us, complete with the usual unprepared tourist who freeze their asses of in their shorts and hastily- Wharf-bought San Francisco sweatshirts in the middle of July. As a member of the hospitality industry, I need to remind myself that I cannot give lessons in tipping etiquette to the ignorant, but merely accept them as they are. I'm not a bad waiter if I receive a 2.97% tip, I'm a bad waiter if I am, well, \u003cem>inhospitable\u003c/em>. In the meantime, I'll have to accept the occasional bad tip along with all the good ones and dream of the day after Labor Day, when our summer really begins and the tourists go back to the non-tipping lands from which they came.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1182/tips-375-and-worth-every-penny","authors":["5017"],"categories":["bayareabites_1807"],"tags":["bayareabites_1148","bayareabites_14759","bayareabites_1147","bayareabites_1149","bayareabites_533"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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