The owners have Packhouse Meats determine that 20 percent of gross receipts will go to waitstaff and they menu price on that basis.
But in 5, 4, 3.... someone here will come along with a negative POV.
I’d be interested as to the relative cost of their menu items...
Of course, you have to take the tip into account when comparing to other restaurants.
Great way not to have any waiters. They make a fortune on tips here in NYC. An absolute fortune. Not one waiter here would agree to this deal.
THUMBS UP!!!
Where do the interests of the customer fit into the situation? Not trying to be negative, but part of the rationale for tipping is that it puts the customer in a measure of control over the server - the server is putatively rewarded for good service.
If the customers are satisfied, I’d be happy to see this become more common. But if the money to be made for pushing customers through makes service slip, I would not be a long-term customer of the restaurant.
I like tipping. It means the server also works for me, not just the house.
And it gets the Infernal Revenue Service out of the restaurant’s and its employee’s hair.
If the servers are paid $10.00 an hour, then why should they receive a tip? Just because they serve food?
I always thought servers were tipped because they only were paid about 2-3 dollars an hour.
True, but there are also terrible servers with snotty attitudes and lazy, sloppy work habits. This forces me to tip them the same as the good ones.
If they are guaranteed 20% of the food sales, what governs the server’s performance after your order has been taken? If the service from that point forward is poor, the customer is stuck. The server has made his money and has no further incentive to provide good service, unless it is the kind pf place that charges for all drinks.
It's well known in the restaurant business that minorities are notoriously bad tippers, even NO-tippers while also being some of the most demanding and downright rude patrons. My family has been in the restaurant business for 50 yrs and have experienced it many, many times over the years. It's really weird, it makes you wonder where they learned not to tip from and why?
A policy like this eliminates that problem and should be welcomed by all servers. Other restaurants should adopt this great policy.
It’s been tried (and failed) in every service business imaginable. What happens is the level of service drops dramatically because there is no incentive to provide anything but the bare minimum.
Unions won’t like it. They hate “Piece-Work” because it gives employees an incentive to be very productive, which makes the lazy and inept employees (generally pro-union types) look bad.
Good idea. The price shown should be what you pay (including tax)
In essence, the price shown on the menu is a lie. There is tax. Then the tip.
But that’s the American way.
That Jerk factor goes both ways. When you get lousey service and are forced to tip sucks too.
The jerk factor are those bosses who refuse to pay their servers and think the customers should do it for them
My negative POV is that the word “awesome” is the most overused word in our vocabulary. When every single thing becomes “awesome” then nothing is awesome. (rant off)
I think it’s a great idea! If I were a server, it would sure seem better than relying on tips. Of course, if service starts to slip the owner will have to reevaluate.
Seems fine if the wait staff like it. If they don’t they can work elsewhere.
I wouldn’t have liked it. I made more than 20% of gross receipts many years ago.
Really good waiters and waitresses will move on to where they can make more money.
I think it’s great.
I am a generous tipper. But in large parties, if someone else picks up the tab, I do not know what they tipped. So don’t blame the whole party. Sometimes someone feels “obligated” because of the occasion to pick up the tab, but then sees the bill, freaks out, and cheats the server.
I knew my late FIL was a lousy inconsiderate tipper so I would sneak back to the table and put more cash down...