Starting Jan. 1, patrons of Bar Agricole and its sister restaurant Trou Normand in San Francisco will not be expected to leave a tip. Instead, owner Thad Vogler has decided to increase his menu prices by 20% to pay the staff and eliminate any end-of-dinner math calculations. Its time for the restaurant business to be more like every other industry and charge whats appropriate rather than relying on other people to compensate its workers, said Vogler.
Posted on: Sun, 28 Dec 2014 15:18:35 +0000