引爆多伦多

Two more restaurants in Toronto just got rid of tipping

更多多伦多的餐馆被以下的铅亚博体育苹果下载中心里士满站和banning tipping, which some say is an outdated practice.

小费有一个racist history,并鼓励剥削工人,性骚扰和种族貌相, so it's no surprise it's being challenged right now along with other long-held status quo practices, even down to库费.

里士满站recently banned tipping and raised their prices, the cost of hospitality now incorporated. It didn't take long forto follow suit.

"There are other restaurants in Ontario that have gone to a hospitality included model a long time ago, like该餐厅明珠莉塞特. So far it's going well," says Matt Park, Burdock co-owner. "People seem to be receptive and appreciate why we're doing it."

IT’S PATIO BURGER TIME ! It’s official, our side patio is finally back open! You’re going to notice a couple of sweet new changes when you come by. First, there's no tipping! We’re going hospitality included for several important reasons: to provide a predictable living wage for our servers and kitchen staff during these unpredictable times, to avoid the race and gender prejudices that often come with tipping, and to limit back and forth with credit card machines for a safer patio experience. Second, we are on top of the safety guidelines: all staff will be wearing masks, a bounty of hand sanitizer is available, contact info is taken at the door, and we’ve built some lovely dividers between booths and seats (thanks Blair!). We've also launched a brand new super special short and sweet patio menu! Highlights included JUICY BURGER & FRIES (both meat and vegetable based) and ICE CREAM SANDWICHES! Come over! (no reservations - walk-ins only!)

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牛蒡最近发布到社交媒体宣布,“我们要招待包括几个重要原因:为我们的服务器和厨房工作人员可预见的生活工资这些不可预测的时间中,以避免种族和性别偏见往往与小费,并限制来回刷卡机,争取更安全的庭院体验“。

"We know it might not be the right move for every bar, restaurant or brewery, but for us and our team it, made sense to go for it right now. We think that people, in general, have a bigger appetite for change right now and are more willing to accept new standards, especially when it comes to dining," says Park.

"The science says it's a bad move for business, but our team thinks that things are different now and that it will make us a stronger business, especially while things are so uncertain. It would be awesome if all restaurants could go hospitality included, but we recognize that might not be possible for everyone and respect that."

We’re re-opening! We are now accepting in person dining bookings from August 19th onwards. Due to COVID-19, ten will be running a little bit differently than before. To read up on all of the changes please head to our website. We will only be accepting 6 guests staggered throughout the night so don’t delay in booking your seats now! A couple things to note: This decision to re-open has been made in consultation with our entire staff who have made it clear that they feel comfortable returning to work. We have also decided to eliminate tipping and will be charging a untaxed flat 18% service charge onto each table. This service charge will be split evenly between our BOH and FOH. Looking forward to hosting you soon ❤️ @johnnytrouble___ . . . . . #toronto #finedining #yyz #food #reopening #vegetables #tastingmenu #lessismore

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十大餐厅做了一个类似的帖子,以社交媒体大约在同一时间,双方宣布,他们会被重新打开8月19日,做小费不同。先前他们会带电%的酬金的自动18比前部和房子的背面之间六个分裂提示较大的群体。

提示仍然会前后不过十现将之间的分裂“并称平坦每免税18%的服务费在每个账单无论群体的规模,”厨师,老板朱利安Bentivegna说。“客人将不再需要给小费和他们用餐结束。”

他说,这一决定是“带走跌倒的惩罚性方面这是很大的缺陷....允许我的员工准确预测有多少,他们将每周,每月和每年使....允许他们有相同数量的未征税类似于正常尖端出系统收入的一部分.... [和是]完全透明和可跟踪“。

Bentivegna also rightly points out, "You're going out to eat in a pandemic. The people serving you deserve every bit of that 18 per cent."

他认为,他的客户已经幸运的是,希望给小费时,他们出来吃饭,并意识到的美食多道菜的品尝菜单的经验,他们会收到他的十个座位的餐厅,所以非常乐意给小费在18%正常情况下和正转换顺利地进入不翻倒。

"Although we haven't reopened yet the response to us choosing to implement this has been overwhelmingly positive," says Bentivegna.

"To me it really doesn't seem like too radical of a change, my hope is that after people get comfortable with this, we will be able to scrap a service charge completely and just increase our menu prices by 18 per cent and then pass that 18 per cent into higher salaries for all of our staff."

艾尔though he now owns his own place, the young chef strives never to forget his roots as a cook and the overwhelming inequities he often experienced in that role, working long hours for unfair pay and meagre tip-outs that didn't reflect his contributions.

"For example at one well-known restaurant here in Toronto, I was paid $120 a day before tax for 14 hour days, five days a week. This is not an exaggeration, I would arrive at 10 a.m. and be lucky to leave before midnight. We would maybe get $200 out of the tip pool each month," says Bentivegna.

"I always found it depressingly funny when I would be told to put more caviar onto a guest's dish when the scoop that was already on the plate was worth more than two hours of my time. This industry needs to change and as long as I have a platform I will be trying to change it for the better."

Lead photo by

Hector Vasquez


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