The “no-tipping” trend is rapidly taking hold in culinary centers around the country, most notably New York, Chicago, San Francisco and Portland.
The success of No-Tipping lies in its equity for both front and back of the house, says Gorji. Instead of servers relying on the largesse of their customers to compensate for below minimum-wage salaries, servers now know that they will be compensated fairly every night—not just on those busy weekends or feel that they have to upsell items to increase their tips at the end of the night. And no longer will those behind the scenes who are essential in preparing and providing the culinary experience be compensated less than those who serve it. Continue reading