Now that we've nailed down the background, we can get to the brass tacks of Meyer's move: how and when will this affect your favorite restaurants?
As previously stated, the no-tipping mandate will be rolled out over the course of the next year, and apply to all 13 of the eateries managed by the group, with the server's loss of tips countered by increased menu prices -- though exactly how much an increase diners will see is still a mystery.
While the original hike was intended to be somewhere between 30%-35% on menu items (which, to be frank, is probably more than most people tip after a meal), Eater reported that USHG leaders were a little squeamish such a major uptick would cause their "Hospitality Included" plan to fall flat in the minds of consumers. The consensus now is that the number will settle somewhere between 20%-25% (hopefully), which is more in line with a generous tip.
The first restaurant to accept the new practice will be the Modern (located inside the MoMA), and will do so as soon as this November. According to the NY Times, wages are "expected to rise to $15.25 from $11.75," for workers at the bougie eatery.
Will a major player like Meyer switching to the European system of tipping sway the general consensus -- or even make a dent in the hulking, lumbering (and in the opinion of many, outdated) tipping custom that has become commonplace in this country? That remains to be seen.
If you want to do your part to make this happen, dear readers, don't complain when your local eatery jacks its prices to keep that extra two dotted lines off your final check, and make an effort to support businesses that comply. Or, you could simply never tip again.
Just don't blame us if you get a little vengeful saliva in your salad the next time around...
Wil Fulton is a Staff Writer for Thrillist. He used to be a waiter, so he gets it. (Spitting in salads, he means). Follow him @wilfulton
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