Posted on 01/12/2016 5:10:28 PM PST by steve86
Say goodbye to tipping at Tom Douglas' Dahlia Lounge, Palace Kitchen and The Carlile Room.
The entirety of the 20 percent service charge "will be redistributed to our team through wages, commissions and benefits," Douglas said in a news release. Among the goals of the change, he said, is to "provide greater compensation equity for front of house and back of house." (The company said it based the 20 percent figure on average customer tips over the past three years.) And while Douglas's take on Seattle's $15-an-hour minimum wage has not necessarily been positive in the past, he promised, "We are committed to everyone on our team making $15 or more immediately instead of following the schedule as laid out in the Seattle ordinance regulations."
(Excerpt) Read more at seattletimes.com ...
I’ve only been once, but I may start going with their no-tipping policy. I don’t tip in $15 minimum wage cities anyway, but at least at Ivar’s I’m not feeling any guilt about it.
Fortunately even when I had money we rarely ate out, but when we did I would decide what percentage the tip would be, not be told by the establishment.
And you couldn't have done that before simply by adjusting the wages of each?
What about the “see ya around” comments from their ex-customers; can those be posted?
It already happens at many restaurants. They share the tips so the bad wait staff isn’t suffering. I was a waitress in high school and college and made lots of tips that were shared with the busboys. It’s different now. Tips are pooled so everyone gets an equal share.
Interesting analysis.
Maybe not loss of business to the restaurant but patrons won’t be adding any additional tip. We tip really well. Even when the tip is added to the bill (18% for a party of 6) we add to it. No more.
Haven’t been through the comments yet but people say a lot of things. There are folks here who say they’re going to boycott Target, for example, every time a story comes up, apparently forgetting they already boycotted them two stories back (I kid you not).
What a ludicrous argument. He wants to equalize the money between the front of the house and the back of the house? Why? My hubby has worked as a server part-time for over 40 years in fine dining establishments. He is an expert on wines and knows how to upsell, both of which, I can assure you, Julio the dishwasher knows nothing about. Why should he be required to share his hard-earned tips with someone who barely speaks English and has little experience in the field?
20% more for dinner and decreased service too, what could go wrong?
Douglas will be cooking for Denny’s, outside of Seattle.
Hopefully they lose enough customers to tank them
Ivar’s where food coloring, seasoning etc on salmon hide the fact that the fish they buy from cold storage is literally one grade above cat food ...
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