PDX spots to tip-free
Portland restaurateurs Scott Dolich (Park Kitchen and The Bent Brick), Aaron Adams (Farm Spirit), Gabriel Rucker and Andy Fortang (Le Pigeon), and John Taboada (Navarre and Luce) are putting to work a "gratuity free" logo as a way to communicate with guests that their establishments are tip-free. The ID marker will be used on websites, menus, social media, in windows and any other restaurant signage.
The gratuity-free logo is intended to signal that guests should not expect any other charges, including add-on service fees, beyond the menu price when dining at that establishment. Each restaurant owner will ultimately decide when and how to use the logo. Le Pigeon is implementing a no-tip model starting . Park Kitchen will officially drop tips on and The Bent Brick on . Aaron Adams’ Farm Spirit has been gratuity-free since it opened in June of 2015. John Taboada has committed to using the logo at Navarre and Luce before the end of the year.
Dropping tips marks the second phase in Scott Dolich’s One House service model, where staff at both of his restaurants is now fully trained and executing traditional “front of the house” and “back of the house” roles, from cooking and preparation to serving. Overall menu prices will increase by 18 percent so that he can compensate all employees equitably, competitively and professionally. This includes increased schedules to full-time, qualifying employees for the restaurant’s health insurance plan.
The open-source logo comes from New York restaurateur Andrew Tarlow, who has used the emblem for his restaurant group in Brooklyn with great success, and started sharing it with restaurants in Los Angeles, and now Portland.