The restaurant's service-included pricing, which began in 2018, will end next month.
prices previously included both meals and service, diners will now be asked to pay a gratuity to their server. What that means in practice is that the $280 prix fixe menu will cost $336 with a 20 percent tip, before tax.
“We are confident that this new gratuity model will allow our team to more directly share in the success of the restaurant,” an FAQ on Momofuku Ko’s website. “Given the rising cost of running our business and the rate of increasing food costs, this gratuity solution allows us to keep our current menu prices the same while maintaining our team’s benefits and increasing total compensation. This will also help to attract and retain the best talent possible.
In anticipation of the tipping reinstatement, the restaurant has increased back-of-house wages by about 15 percent, to $25 an hour. This has helped attract back-of-house workers at a time when pandemic-induced staffing shortages are still occurring, James Parry, the vice president of restaurant operations at Momofuku, told Eater. Front-of-house hiring has also taken a hit, Parry said, with Momofuku Ko’s service staff completely turning over after the no-tipping rule was put into place in 2018.
The restaurant industry’s relationship with tipping has been on a rocky road over the past few years. Advocates for the service-included policy say that it helps create pay equity among staffers, especially back-of-house employees who aren’t usually eligible for tip pools. The Michelin-starred chef David Kinch has been especially outspoken in support of no tipping,a couple of years ago that such as policy would allow him to “pay my servers and. . .
Momofuku’s Mariscal says she still believes that a tip-inclusive model for all restaurants would be the best solution. For now, however, the restaurant is betting that a return to tipping will lead to a happier staff and less turnover.
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