On his Price Hike blog, Bloomberg food critic Ryan Sutton writes about the note that was recently added to the bottom of all receipts at Sushi Yasada in NYC. It reads:
“Following the custom in Japan, Sushi Yasuda’s service staff are fully compensated by their salary. Therefore gratuities are not accepted. Thank you.”
Sutton talked to the restaurant’s owner who says he decided to not go the route of some restaurants who simply add 18-20% service charges on to bills rather than have customer tip. That’s really just the same as the old system; it just saves the diner the hassle of doing basic math.
Instead, Yasada’s owner raised the menu prices a bit and simply tells customers: Do Not Tip Your Waiter.
“We just take tipping out of the equation,” he explains to Sutton.
The reason more restaurants don’t follow this model is that they are afraid higher menu prices will drive away customers, but this owner maintains that “if you have faith in what you’re serving, and how you’re serving it, you know that when your customers have a good meal and look at their final tally it’s going to be around the same.”
He claims that paying your staff a solid wage that doesn’t fluctuate from day-to-day based on tips is a good way to build stability among your workers.
In spite of this being the standard for most of the world, there are only a very small number of restaurants in the U.S. that don’t accept tips and also don’t tack on service fees.