Jay Porter, the owner of The Linkery in San Diego, says that his front of house staff and kitchen workers’ performance improved once his restaurant stopped accepting tips. The small neighborhood restaurant began its “no tipping” system in 2004 when they instituted a flat 18 percent “table service fee” on the final check for diners who eat at the restaurant.
“No other profession has the customer adjusting your pay scale according to performance,” says Porter. “That’s just not a circumstance when people do their best work.” Porter says this unique payment model brings his restaurant in line with other American industries. “It’s good for our staff to be seen as professionals, just like every other profession in America. No other profession other than the restaurant industry has people evaluating your work and basing payment on that.”
Porter is careful to point out that unlike other restaurants that add a fixed gratuity to all of their diners’ checks–places like Thomas Keller’s French Laundry, Alice Waters’ Chez Panisse, or even Venice Beach’s Sauce on Hampton–The Linkery is the only restaurant in America that doesn’t accept any payment beyond a service charge. “We don’t work for tips. We charge for what we do.” Any additional money diners might leave behind for the wait staff is donated to charity.