Members in the Media
From: The New York Times

Year of Upheaval for Restaurants That Ended Tipping

The New York Times:

The owners of Huertas, a cheerful Spanish small-plates restaurant in the East Village, knew they would have to raise prices when they abolished tipping last December. But when the octopus plate rose to $21 from $16, they looked at the plate and realized another adjustment was needed.

“We decided to add a tentacle,” an owner, Nate Adler, said. The extra limb costs about a dollar, but the more substantial dish eased the sting of the $5 price increase.

“Ultimately it’s not about the numbers on the check, but about whether the balance and the value feels right to people as they leave the restaurant,” Mr. Adler said. “It’s not an entirely rational system.”

Read the whole story: The New York Times

More of our Members in the Media >


APS regularly opens certain online articles for discussion on our website. Effective February 2021, you must be a logged-in APS member to post comments. By posting a comment, you agree to our Community Guidelines and the display of your profile information, including your name and affiliation. Any opinions, findings, conclusions, or recommendations present in article comments are those of the writers and do not necessarily reflect the views of APS or the article’s author. For more information, please see our Community Guidelines.

Please login with your APS account to comment.