New York Eleven Madison Park Restaurant doing away with tipping

The movement to do away with tipping in New York gained steam with the announcement Tuesday that fine-dining restaurant Eleven Madison Park will move to a model in which service is included in menu prices.

Eleven Madison Park owner Will Guidara told Eater NY that he would raise the price of the restaurant’s prix-fixe menu to $295 from $225 in the new year, when minimum wage rates in New York City rise $2.50, to $7.50 per hour, for tipped employees, and increase 25 cents, to $9, for non-tipped employees.

Guidara said he would keep tipping in place at his á la carte restaurant, The NoMad, also in New York.

The movement to do away with tipping was given a shot in the arm earlier this year when respected restaurateur Danny Meyer said he would gradually eliminate tipping at all of his 13 full-service restaurants, starting in November with The Modern at New York’s Museum of Modern Art.

Guidara worked for Meyer’s Union Square Hospitality Group for many years, including a stint as general manager of The Modern. He was later appointed general manager of Eleven Madison Park and ended up buying the restaurant from USHG, in partnership with executive chef Daniel Humm, in 2011.

Advocates for eliminating tipping say the model is antiquated, devalues the professionalism of servers, and creates pay imbalance between front- and back-of-house staff.

Several restaurants across the country had previously eliminated tipping, but most did it by adding an automatic service charge rather than raising menu prices. Others, including The Lazy Bear in San Francisco and Alinea and Next in Chicago, have started selling all-inclusive, non-refundable tickets, doing away both with the need to tip and preventing no-shows.

Joe’s Crab Shack, a 131-unit casual-dining seafood chain owned by Ignite Restaurant Group Inc., has been testing a no-tipping policy at 18 of its restaurants for several months, taking Meyer’s approach of raising prices instead of adding a service charge while increasing the hourly wage of front-of-the-house staff. Ray Blanchette, CEO of the Houston-based company, told Nation’s Restaurant News earlier that he expected turnover to fall and teamwork to improve.

Meyer told NRN earlier that with the increase in minimum wage and resulting higher menu prices, the wage gap between cooks and servers would rise even further, something he could address by doing away with tipping.

Contact Bret Thorn at bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary

Back

What Clients Say About Patrice & Associates

  • Allison Sullivan was amazing! 

    She found my resume online and reached out to me. I had been in the market looking for the right next step in my career for several months and had been receiving calls daily from different recruiters so I didn’t expect anything magical to occur overnight. Allison called me, we chatted quickly about my work experience and she advised me she thought I’d be perfect for a client she was working with….and literally the next day I got a call for an interview with the client. The day after the interview, I was immediately offered a position consulting on insurance claim management. Allison was checking in with me each step of the way and made the transition from unemployed to working at a career I’m excited about in no time at all! I cannot thank her and Patrice & Associates enough for all their help!  

    ~ Shane Laughran

    Allison Sullivan was amazing!
  • I am very thankful for Liz Costa.

    She was kind, informative, and very encouraging during the process of applying, interviewing, and finally accepting the position once it was offered to me. I have worked with several recruiters before and Liz was the most friendly and professional at the same time. She made me feel comfortable and also made me feel confident during the interview process. After only a few weeks, I now consider Liz a friend and would certainly recommend her to anyone who is in the looking in the labor market. Thank you Liz, I appreciate you as a person and a professional.

    ~Brent

    I am very thankful for Liz Costa
  • Jonathan Litt set me up for success!

    I am truly excited to start this new journey at this restaurant. I can honestly say I don't think I would have been able to pull this off without Jonathan Litt's help. He was more than professional but at the same time he was authentic and explained everything I needed to do to make things work. He definitely set me up for success. My confidence level wasn't what it used to be, but with his help he made me believe in myself. He encouraged me and believed in me as well. I will never forget his efforts. My appreciation for his work and dedication will always be remembered. From the bottom of my heart, thank you for allowing me to be a part of this process. I am forever grateful.

    Thank you again,

    Latifah Walker

    Jonathan Litt set me up for success!
  • Recruitment & Hiring for Sales Jobs - Patrice & AssociatesRick Weaver is a pleasure to work with!

    Very helpful and professional! Goes out of his way for people!          

    Thank you for all you do!

    Ken M.

    Rick Weaver is a pleasure to work with!
  • Rick Weaver is great!

    I love it at my new career and picture my future here. Rick was awesome in helping me choose where I need to be and how I had to get there. It took a lot of interviews and me turning jobs down because it wasn’t a fit for me. At my new career I’m in the right place!  

    Thank you,

    Shaunte

    Rick Weaver is great!