Should Restaurants Just Include Tips In The Cost Of A Meal?

studiocasper via Getty Images “Rent Is 2 Damn High” has been a unifying rallying call several times already in the past couple of decades. This amount varies by state, but by law, in many states, if you earn at least a paltry $20 a month in tips, you’re working for nothing more than, as Blanche DuBois so eloquently put it, “the kindness of strangers.” However, the ever-resilient food service industry has begun to create its own solutions to protect people within their own pandemic-shrunken community: a growing popularity in the institution of service fees. As Devon Sanner, chef/owner of Zio Peppe, has said: “The no-tip model is a pretty tough row to hoe.” In reference to Danny Meyer’s unsuccessful attempt at instituting a no-tipping policy across his restaurants, Sanner reflects, “It seems the American dining public is not ready to embrace the up-front, service-inclusive model of pricing.” Some outspoken chef-owners, such as Ron Hsu of Lazy Betty and Joey Ward of Southern Belle/Georgia Boy — both highly acclaimed, fine dining tasting menu restaurants also in Atlanta — are still trying, though, sacrificing personal profit to lead the way into more equitable pay by example. Of course, you can opt to give more — Hsu notes that roughly 30%-40% of Lazy Betty’s affluent guests will still leave an additional gratuity and “the tip usually ends up being around 25%-35% with the additional tip and service fee combined.” But the great news is that even if you choose not to leave more, the restaurant has already mandated that there is an ethical minimum as to what their employees will earn. Sanner said, “We do counter service because heretofore Arizona law prevented full-service establishments from tip-pooling with back of house.” Fellow Tucson restaurateurs Erika and Jake Muñoz of Seis Kitchen, a collection of restaurants honoring the six culinary regions of Mexico, do the same to provide equitable pay across their team as well as benefits for all.