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Why 22%?

Short Answer

We add a 22% service charge in lieu of gratuity to provide more stability and equality of pay for people working in restaurants.  We want to attract and retain talented people to this amazing business.  Please join us again, spread the word and invite friends along instead of leaving gratuity.


Long Answer

We believe the traditional restaurant compensation model is broken. It fails to provide the kind of stability and equality of pay that restaurant employees deserve.  We feel compelled to offer a different business model to our employees, our community, and the industry as a whole; one that ensures all workers receive fair and equitable pay in a transparent way.

There is currently a deep pay disparity between those working behind the scenes, in kitchens and dish rooms, and our front-of-house service staff (sales team), despite both teams being essential to the guest experience and the business. This is largely a product of the common restaurant structure in the U.S.—a broken system that’s built on a low-overhead model, consisting of minimum wage kitchen employees and well-below minimum wage service staff - supported by . These employees are subject to the customary American tipping system that data has shown suffers from bias, sexism and discrimination. 

At our restaurants we charge a 22% service charge so we can use the average gratuity left (22%) by guests to pay people our entire team a higher hourly rate.  We believe good pay and an open dialogue leads to a stronger, happier team, and ultimately, a better experience for you as a guest.

Should you tip too? There is no need to leave a tip, but if you do, we will split it evenly among the hourly team members working during that shift. Please join us again, spread the word and invite friends along instead of leaving gratuity. Our managers never receive any portion of the tips left for the hourly team.

We will continue to seek new and innovative ways of operating restaurants that create a better life for employees and a better community for our neighbors and guests.  And continue to share our findings.

Thank you for supporting a small business!

Hollis Wells Silverman

Owner, Eastern Point Collective