While ditching gratuities in Portland and elsewhere has meant ‘less judgment, angst and anger’ at some establishments, others have seen staff members quit
When customers of Portland’s upscale Le Pigeon receive their credit card slips, the line has been removed where the tip would normally be scribbled in. Co-owned by Gabe Rucker, a chef and recipient of two James Beard awards, the French-inspired bistro threw out tipping in June, while prices have increased by about 20%. Servers are now paid an hourly wage as well as a share of revenues, similar to a commission, and wages for cooks have gone up.
Le Pigeon is just one of many restaurants in the US to end tipping in the past year. It’s a bold experiment in a country where tipping is so heavily embedded in the culture and it has met with mixed results. But at Le Pigeon it seems to have worked – at least for the staff.
Related: Waiters reveal what they really think about tipping
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