In Minnesota, over the past few months, several restaurants have started promoting the fact on the menu that "All gratuities are shared across our entire service team (waitstaff, bus staff, and cooks).)
A couple of questions
1) is this part of a national trend?
2) the service at these restaurants was well below norms for restaurants of similar quality. Admittedly a small sample size, but i wonder if this type of arrangement discourages waitstaff from extra hustle since they would receive less upside.
Updated 1 year ago | 22
Updated 8 months ago | 317
Updated 2 years ago | 3
Updated 1 year ago | 4
Updated 1 year ago | 202