Quote:
Originally Posted by ken0042
I think the key would be to advertise it correctly. Make sure people are aware that tipping is no longer accepted, and that menu prices have been adjusted to reflect that.
You would also have to make sure your staff are all onboard for this; and maybe even bring in a certain amount of profit sharing. When I was working in a take-out restaurant, I got the best results from my staff by offering incentives based on the restaurant's profits.
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The problem is that if your raise menu prices they cross psychological barriers a $17 meal becomes over $20. $26 becomes over $30. Even if the end price on your card is the same your reaction to the menu won't be because people expect a certain value for a certain price before tip.
Here is a link to the article/blog I mentioned earlier in the thread that goes through an owners attempt at a tipless restaurant which ran well but is now closed. I think it provides a really good overview on what tipping is and why it is detrimental and also why it is difficult to get rid of
http://jayporter.com/dispatches/obse...rt-1-overview/
He found that you couldn't just raise the menu price as it priced you into a different bracket. And despite explanation it wouldn't work. This is just one restaurant but the anecdotal results match up with what I would logically think would happen.