Restaurant Adopts A ‘No-Tipping’ Business Model By Paying A Living Wage
Restaurant workers have one of the most tiring jobs, yet many industry professionals remain notoriously underpaid.
Employees often rely on customer tips to make a livable wage, adding another layer of stress to the already tense working environment.
Sadly, most restaurants in the U.S. transfer the cost of labor onto customers in the form of tips, leaving their hard-working employees with no safety net.
But the owners of a San Francisco eatery have been defying the status quo for years with their “tip-free” model that offers all their staff a living wage with full benefits and even a share of the restaurant’s profits.