Bar Marco

Tzuhsun Hsu / Flickr

Last month Bar Marco, a trendy restaurant in the Strip District, announced that they plan to do away with tipping this Spring. There’s been an outpouring of interest, curiosity and praise from all over the country.

Bar Marco Co-Owner Bobby Fry and Events Coordinator Andrew Heffner talk about how they came to this decision and how they plan to make it work.

A no-tipping policy has pros and cons for owners, servers, and customers. Offering their perspectives are Meg Fosque, the National Development Director for Restaurant Opportunities Centers United (ROC United), as well as Kevin Joyce, owner of the Carlton Restaurant in Pittsburgh and a member of the Western Pennsylvania chapter of the Pennsylvania Restaurant and Lodging Association.

According to Fry, Bar Marco made the decision to discontinue tipping after encountering research that suggested eliminating the practice could help mitigate some of the restaurant’s scheduling concerns. Workers in restaurants and retail environments often face schedule fluctuations that make their financial and personal lives difficult, Fry says. Bar Marco’s plan to cease the tip system involves creating a conventional forty-hour schedule for its employees and paying the kitchen staff the same as the servers: a standard yearly salary of $35,000.

Food Revolution Pittsburgh Cooking Club / Facebook

At Barack Obama Academy in East Liberty, the long-tarnished reputation of school lunches may be coming to an end. Thanks to the Food Revolution Cooking Club, students have the opportunity to learn how to prepare healthy meals.

The idea for the club came after world renowned chef Jaime Oliver visited Pittsburgh in 2012 and challenged the community to focus on healthy food choices. Since then, the Cooking Club has partnered with many local restaurants where students are exposed to the kitchen and learn the importance of quality foods.