If you’ve been buried in a bounty of late-summer stone fruits (I have!), there are some interesting tidbits – from a local chef grabbing national attention, to a tiki party – you probably don’t want to miss.
Our roundup dished below:
Jay Porter of the now-closed farm-to-table joint The Linkery has been garnering national attention after writing a series of blog posts on tipping. The Linkery instituted a no-tipping policy back in 2006. Instead, customers would find an 18 percent service charge as part of the bill. That policy, Porter argues, made the business more profitable.
“When we switched from tipping to a service charge, our food improved, probably because our cooks were being paid more and didn’t feel taken for granted. In turn, business improved, and within a couple of months, our server team was making more money than it had under the tipped system. The quality of our service also improved,” he writes.