The movement of tipless restaurants continues to grow in America as David Chang becomes another chef to ban tips at his restaurant.
Chang banned all tipping at his new Nishi restaurant in Manhattan and says that the prices on the menu will actually reflect the amount of work that goes into them.
'The real cost of selling food is not accurately reflecting the labor that’s going into it. In 2000, I got paid maybe $10 an hour.
'Inflation has definitely risen, but cooks’ wages haven’t. That’s one of our biggest issues. We want to be able to grow as a company so we can provide for more people. This is a way we might be able to do that. And if it doesn’t work, we can always go back to the old way.'
This is what the chef had to say on the Lucky Peach website where it seems he’s following on from Danny Meyer’s decision at the end of 2015 to ban tipping in all the restaurants he operates.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.