After implementing a no tipping policy during lunch service at his Craft restaurant last month, Tom Colicchio is now weighing in on Danny Meyer's decision to also abolish tipping at his restaurants beginning in November. “There will be one total [on the bill], as if you were buying a sweater at Brooks Brothers,” Danny told The New York Times about the policy, which he revealed in an open letter on Wednesday (October 14).
Tom, who also happens to be Danny's former partner, also addressed the decision, which is being adopted more and more by restaurants across the country. “Danny has a lot of trust out there with his customer base,” the Top Chef judge told the newspaper, “and if they’re willing to pay higher prices, it’s going to make it easier for everybody else. That’s still my biggest concern: whether the dining public is up for it.” Tom also credits the popularity of Uber for “making it possible at least for younger generations to swallow this.”
While Danny's policy won't go into action until next month, and will begin with his restaurant the Modern before expanding to all of his Union Square Hospitality Group restaurants, Tom's staff seems OK with the new policy thus far. “None of the waiters has quit yet, so that’s a good sign,” he said.
Tom also appeared on the Today, where he broke down a bit more about how the no tipping policy works (the full segment is below). "In Danny's restaurants, he is going to give them a percentage of revenue... I'm giving straight salary," he said. "We are looking at a revenue share model. It'll be a little different than what Danny's doing now."
Following the announcement, Danny thanked his staff for supporting his restaurant group's decision to try out this new policy.
And if you want to see a little more from Tom and Danny, check out his Top Chef Season 10 appearance below.
The Feast is Bravo’s digital destination for foodies, serving fresh culinary inspo, piping hot celebrity food coverage, diet and wellness trends, plus the kitchen hacks and tools you never knew you needed. Like us on Facebook and visit daily for a curated menu of essential food news, from seriously thought provoking to just plain fun.