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.