The limits of no-tipping
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A number of full-service restaurant operators have decided to implement no-tipping models for a number of reasons: No-tipping can help ensure pay parity between front- and back-of-house; tipped employees may feel that they must tolerate abusive behavior from customers; and tipping hasn’t been shown to improve service. But despite these reasons, some no-tipping policies have failed. (The New Yorker)
Unfiltered craft beer gains steam
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Unfiltered beer — a style based on centuries-old recipes for German “zwickelbier,” or unfiltered lager — is gaining renewed attention from craft brewers in the U.S. One Boston-based brewer described its newest unfiltered beer as easy to drink, but more flavorful than comparable mass-produced beers. (The New York Times)
Deadly robbery spurs some Atlanta restaurants to go cashless
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Last November in Atlanta, a manager at the Barcelona restaurant was killed during a robbery. As a result, some restaurants in the area have decided to go cashless for safety reasons. Operators who spoke with WSB-TV 2 said they didn’t want to give would-be thieves a reason to target them. (WSB-TV 2)
New non-profit rescues food for the hungry
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ReThink Food NYC, a new non-profit in New York City, collects unused food from restaurants around the city and delivers it to soup kitchens and other outlets for the hungry. The non-profit was founded by a former chef at Eleven Madison Park. In addition to helping feed those who need it, the service also helps cut down food waste. (Civil Eats)
Latest prized ingredient is also a luxurious cosmetic product
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You may know argan oil from the beauty aisle, but it’s now appearing as a high-end ingredient in restaurant kitchens. Chefs using argan oil include Yotam Ottolenghi in London; Michael Solomonov in Philadelphia; and Jamie Bissonnette in New York City, Boston and Dubai. How to use it? Solomonov said argan oil is a good substitute for browned butter. (Bloomberg)