SF: "Healthy Food Initiative" surcharge?
My husband and I will be visiting SF from San Diego and have made reservations at Boulevard. Upon glancing at their menu online, I noticed a disclaimer, "In response to the San Francisco Healthy Initiative, a 4% surcharge will be added. . ." Can someone please explain what the heck this initiative entails? I know this city is quite progressive, but I'd like to have some background knowledge before paying. Do only certain restaurants adhere to this? Cheers.
It is to offset the cost of health insurance for employees.
" Beginning in 2008, employers with at least 20 employees must make required "Health Care Expenditures" to or on behalf of their local employees.  Employers who are not contributing to insurance, health savings accounts, or medical expenses must pay a fee of $1.17 per hour per employee, equivalent to about $200/month for a full-time worker. Employers with at least 100 workers must pay $1.76/hour per worker, equivalent to about $300/month.  If an employer selects HSF, their employees would then be given information about how to enroll, and would receive a discount on the participation fee.  "
taken from http://www.commonwealthfund.org/innov...
God forbid they should just raise the menu prices 4%, which would have the additional effect of raising the amount that tipped employees receive in tips. I'm reminded of the airlines with the let's-surcharge-everything-not-bolted-down, where your $199 fare balloons into $250 or $300 with taxes, surcharges and fees, and cell phones, where your $39.99 a month plan costs $53.12 by the time you're done with same.
re: Das Ubergeek
It's virtually impossible for restaurants, or any industry for that matter, to induct a surcharge policy that pleases the masses.
Here in San Diego a restaurant (The Linkery) adds a 15% surcharge to the total bill in lieu of the customer devising his/her own tip. I won't get into the owner's reasons, but it has incited controversy; some think it's a great idea, others are offended.
Places like Boulevard generally get away with changes such as these because they produce consistent high-quality cuisine and critical fanfare.
You don't like it...don't go.