{"id":4829,"date":"2015-06-24T09:00:09","date_gmt":"2015-06-24T16:00:09","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=4829"},"modified":"2015-06-24T09:00:09","modified_gmt":"2015-06-24T16:00:09","slug":"no-tip-restaurants-are-doing-well","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/no-tip-restaurants-are-doing-well\/","title":{"rendered":"&#8220;No tip&#8221; restaurants are doing well"},"content":{"rendered":"<p>A growing trend in restaurants, going no tip isn&#8217;t easy. In order to pay servers and other staff living wages and offer benefits, restaurant owners have to sacrifice some profits. However, it ultimately pays off with a happier staff, which translates to happier customers, and the benefits increase from there.<\/p>\n<p>This French-style restaurant is seeing these benefits in PA, a state with a $2.83 tipped minimum wage. Could you see your restaurant achieving greater success after ditching tips?<\/p>\n<p>Read the full article here: <a href=\"http:\/\/www.shiftgig.com\/articles\/how-no-tipping-policy-working\" target=\"_blank\" rel=\"noopener\">How the &#8220;No Tipping&#8221; Policy Is Working<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A growing trend in restaurants, going no tip isn&#8217;t easy. In order to pay servers and other staff living wages and offer benefits, restaurant owners have to sacrifice some profits. However, it ultimately pays off with a happier staff, which translates to happier customers, and the benefits increase from there. This French-style restaurant is seeing [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/4829"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=4829"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/4829\/revisions"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=4829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=4829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=4829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}