In the United States, it’s pretty common practice to tip your servers, however in Portland, OR, a group of restauranteurs are planning to go with a gratuity-free concept. Absolutely an interesting new approach, and is definitely gaining traction. This new practice is worth reading into, who knows maybe it will be coming to you soon enough?

Key Takeaways:

• The no-tipping movement is catching on in Portland, OR, with a group of restaurateurs planning to use of a “gratuity-free” logo developed in New York and growing in popularity.
• Some of those restaurants, however, have gone a step beyond gratuity free, also moving to a “one-house” service model that blends back-of-the-house roles with front-of-the-house to further eliminate disparities in pay.
• To better compensate both sides, however, Dolich decided to go gratuity free. Menu prices will increase 18 percent, roughly the amount guests would add on as a tip, and pay rates will also increase.

“Dolich says he hopes more restaurants will adopt use of the gratuity-free logo, but, in the end, “our biggest advocates will be our employees.””

http://restaurant-hospitality.com/hrlegal/no-tipping-models-gain-traction-portland