https://www.sfgate.com/food/article/zuni-cafe-receives-tip-pushback-17338882.php
Thoughts on this article? A few points come to my mind…
– Establishing front and back of the house equity is great, but how much are the owners netting? Why does it seem that the servers are the ones paying the price to establish equity? That being said, I know that many restaurants run on tight margins, so I'm not even sure that the owners are making a killing.
– $24 is not a living wage in SF. My partner worked in the service industry there 7+ years ago and that was barely enough then.
– Some of my fav restaurants in Chicago have abolished tipping and have replaced it w/ a 20-25% surcharge. Curious about how servers and other restaurant workers feel about that here given that cost of living is more manageable here than SF.