Tipping to start back

Last year Thad Vogler decided to eliminate tips at his two San Francisco restaurants Bar Agricole and Trou Normand and raise prices by 20% to help bridge the pay discrepancy between the tipped staff and the kitchen employees. He is now bringing it back for various reasons that are stated in the article.

Here's the entire article from CNN: http://money.cnn.com/2016/01/19/pf/no-t ... =obnetwork

Well that didn't take long. Lesson learned.

The restaurant owner was quoted as saying "Intuitively, you think if they are making $30 an hour instead of $40 they will still be on board, "

I don't know what kind of "intuit" was going on in his head but he was delirious if he really believed anyone would be happy with a 25% pay cut.

The restaurant owner was quoted as saying "Intuitively, you think if they are making $30 an hour instead of $40 they will still be on board, "

I don't know what kind of "intuit" was going on in his head but he was delirious if he really believed anyone would be happy with a 25% pay cut.

Yeah. 25% pay cut tends to lead to major turnover anywhere.

Seems like he was just trying to pay his BOH folks more money by taking it from his FOH people.

This experiment isn't very relevant to the tipping debate if the owner readily admits that he didn't pay the servers enough to compensate for the lack of tipping.

Another one bites the dust.....

http://www.nytimes.com/2016/05/13/busin ... click&_r=0

Like the metric system, most people think it's a good idea. However, the transition seems to be too disruptive, especially difficult when people's salaries/livelihoods are involved.

I just read another article about Joe's Crab Shack abandoning a similar experiment.

http://money.cnn.com/2016/05/12/pf/joes ... ng-policy/

I just read another article about Joe's Crab Shack abandoning a similar experiment.

http://money.cnn.com/2016/05/12/pf/joes ... ng-policy/

How are they still open? Corporate backing or not, at some point you have to cut your losses.