Eatsa restaurant

Eatsa, a new San Francisco concept, skirts the tipping issue by leaving servers out of the equation. Other restaurants are mulling service charges in lieu of tips.

Think twice before switching to service charges

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Abrupt increases in operating costs are spurring some restaurants, bars and nightclubs to do away with tipping, instructing patrons not to tip and barring servers from accepting tips. In the place of tips, such operations are charging “service fees” on all checks, fees from 3-20 percent of the patron’s bill. In this practice, the hospitality operators keep the service fees as their income, and don’t pass on the money to servers as tip income.  Implemented carefully, the new practice can b

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