ok, so i know this thread has been hijacked by springs1, but the original topic of beauty versus service really reminded me of this series of articles i had read recently. this is really long overall, but i think a great read, especially for anyone in the industry or even springs1
http://jayporter.com/dispatches/obse...rt-1-overview/
Quote:
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This is the first of a multi-part series detailing what I learned from operating our farm-to-table flagship restaurant, the Linkery, as a “no-tipping” restaurant that instead charged a fixed percentage for service, from 2006 to 2013. We also operated a sister restaurant, El Take It Easy, that followed the traditional tipping model, allowing for a fairly direct comparison.
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