Ending tipping

http://www.nydailynews.com/life-style/e ... -1.2397003

Famed restaurateur Danny Meyer is eliminating all tipping from his New York City restaurants — a move he says could save the restaurant business. ...

Meyer will hike up the prices of food and drinks at his restaurants in order to make the math work. Pricing is still being finalized for the November roll out, but the bill of fare will reportedly being increased from 20% to 25% across the portfolio.

For diners, that pencils out to the price of the meal, plus the tip they might have paid, plus an additional charge, which Meyer says will go towards increasing the wages of all restaurant workers, from the chefs, who take home the most green, to the dishwashers at the bottom of the food chain.

He should get a Ziosk and could eliminate server labor entirely, tips and all.

from the chefs, who take home the most green

Um...what? LOL. Sorry, but chefs don't "take home the most green". I'm....just really confused that anyone thinks that.

Basic message is "If every other major country in the world can pay restaurant staff a decent wage without tipping, then why can't we?" Could have come out of St. Bernie's lips. Suppose no one will answer this quite reasonable question just like no one will answer Bernie's similar questions.

I think the real question is can the hype and subsequent performance of this restaurant sustain a business that just priced itself well above the competition. It doesn't matter the economic scheme you create, it only matters if it can work in the market.

I can't see it ending because I'm not sure how it would work for a place that does a lot of take-out business. I've never eaten in Kashmir, but I've carried out a dozen or so times. If a place like that ended tipping and raised prices for all accordingly, I wouldn't carry out as much and, given that it seems that a good chunk of their business comes from that, their bottom line would probably take a hit.