Tipped workers and wages

[ficuswhisperer]

@DukeTrout

I was right there with you until that last bit. You pay for the chefs’ skills and service in a restaurant, not ingredients.

I get that, and understand some places will justifiably charge a premium price for a premium experience. However if you’re going to do that, charge a premium price up front and let the chips fall where they may. Don’t add a bunch of extra fees and surcharges on the back-end.