Tough tipping decisions like 15 or 20 percent and doing it pre- or post-tax will soon no longer be necessary at Danny Meyer’s eateries — because he wants to do away with gratuities entirely.
Starting in November, Meyer’s Union Square Hospitality Group will be instituting a no-tipping policy at the posh restaurant The Modern inside the Museum of Modern Art.
If successful, the group’s 12 other restaurants, which include Gramercy Tavern and Blue Smoke, will follow suit by the end of 2016.
Meyer says the new policy will allow him to raise workers’ wages — and make it possible for his restaurants to attract top talent. For now, The Modern’s tasting menu price will go up 21 percent to 25 percent.
But it could have been worse for foodies, as Meyer and USHG mulled raising prices as much as 35 percent, Eater reported.
The changes mean that back-of-the-house workers will earn no less than $11 an hour, while dining room staff will start at $9 an hour and benefit from a revenue-sharing program.
“Unfortunately, many of our colleagues — our cooks, reservationists and dishwashers, to name a few — aren’t able to share in our guests’ generosity, even though their contributions are just as vital to the outcome of your experience at one of our restaurants,” Meyer said in an open letter.
Meyer’s popular Shake Shack burger joints won’t be affected by the plans, a USHG spokesperson said.
Several diners leaving The Modern on Tuesday supported the restaurateur’s efforts to topple the tradition of tipping.
“I think it is a great idea,” said Nancy Fraiman, who was visiting from Southern California. “Tipping becomes very unbalanced in places like this.”
Others balked at the idea of being forced to pay a certain amount for service.
“I don’t think the price could get any higher,” said C. Green, who lives in Florida. “I would say the tip is better because then the patron is the one who gauges the service.”
A bartender at The Modern believes it’ll be an opportunity for growth.
“It’s cool to be a part of pioneering change,” said James Napolitano, 27.
Additional reporting by Sophia Rosenbaum