A growing number of restaurants are getting rid of tipping. But the move didn’t go as planned for one owner.
At the start of 2015, Thad Vogler decided to eliminate tips at his two San Francisco restaurants Bar Agricole and Trou Normand and raise prices by 20% to help bridge the pay discrepancy between the tipped staff and the kitchen employees.
The no-tipping policy brought a pay raise to the kitchen staff and servers no longer relied on tips as part of their compensation.
