Three D.C. restaurants explain why they’re eliminating tipping (Via Eater_DC)
The owners, managers, and employees at these eating and drinking establishments say that now, more than ever, they find themselves asking why someone’s income should depend on the generosity of others rather than the nature of their work. While the novel coronavirus continues to expose pre-existing inequities in society, D.C.
“[A server] is a professional and is selling our products every day. … It’s not only about raising the rate and making it financially possible to do it, but putting all of this in a context where we treat people like professionals and give every professional an opportunity to grow,” Vázquez-Ger says.
Vázquez-Ger says the restaurant is also launching a career development program that will bring speakers to deliver lectures and teach classes on topics like personal finance, current affairs, leadership, and, of course, food and beverage. In Bloomingdale, Anxo Cidery is also moving away from a traditional tipping model and reevaluating how it compensates servers. The business, which doubles as a taproom for its line of ciders and a dining venue for Spanish pintxos, has implemented a 22 percent service charge for on-site dining and 10 percent for takeout orders. Anxo employees now start at $18 an hour with opportunities for merit-based raises.
Besides creating a pay disparity between restaurant workers, tipping does not guarantee a stable income for the servers it benefits, she says.
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