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Sushi Yasuda eliminates tipping.

http://www.thebraiser.com/sushi-yasud...

http://thepricehike.com/post/52308734...

Very interesting. I actually like the idea because I hate doing math at the end of a nice meal. I hope more restaurants follow this concept.

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  1. I think people will still add some tips for the servers , if they have excellent service. Even in Europe where the tip is included , if the service is excellent some extra is thrown in.
    Many waiters have made enough money from tips to open their own restaurants. It is an interesting idea at Yasuda, I'm not sure how much the waitstaff will like it.

    1. Isn't this just a disguised price hike?

      Yasuda is not forbidding tips (is that even possible?). It's simply folding in an automatic gratuity amount into your bill - a sort of quasi-tax to subsidize a salary bump for the servers.

      This policy translated to English means this: "tips at Yasuda are cash only."

      5 Replies
      1. re: ipsedixit

        The article said they are raising the prices, and that translates into higher salaries and benefits for waitstaff. They didn't add an automatic gratuity, they seemingly took the tips away and more money for the owners. I wonder what the hourly wage of the waiters are now? $10 per hour maybe? I think tips would amount to triple that.

        1. re: foodwhisperer

          I didn't say Yasuda added an automatic gratuity. Rather, they folded in an automatic gratuity as a pretext to disguise a price-hike.

          In any event, tips are still permitted and acceptable. It just has to be in cash.

          1. re: ipsedixit

            How much did prices go up, out of interest? I must say, when they put on the bill "...Therefore gratuities are not accepted" they are certainly heavily discouraging anyone from tipping. As pointed out however, I cant imagine the wait staffs' salaries equal what they used to earn in tips, so the ownership are the ones taking home the extra money. A shame.

            1. re: ipsedixit

              Actually, it looks like they do NOT want tips in cash, at least publicly.

              From the owner:
              "From now on, we’ll count cash left on the table, so that if we do catch a tip being left, we can return it,” he said."

              http://www.nytimes.com/2013/06/07/nyr...

              1. re: lexismore

                Also - "At Sushi Yasuda, the tips were not going to the workers, anyway. The staff received salaries and benefits and the restaurant took the tips, Mr. Rosenberg said."

                If it's the case that the staff was never getting tips to begin with then they're actually being more honest with their customers. Also, as the prices have risen by 15% (as opposed to what would be considered an approrpiate tip for that kind of meal), if anything the diner should ultimately benefit.

                If people still tip/want to tip - that's there own choice.

        2. Per Se did it some time ago and for me works fine, do not have to think about it. Live half the year in Europe and have become delighted over no additions needed. Yes, l round up, yes sometimes l add more, but generally a no brainer and easy.

          1. I was hoping to hear opinions on this policy from both professional service people and customers. I like the concept and have liked the no/small tipping found in may European countries. I am less bothered by the math than by the expectation of a tip regardless of the service provided.

            1. I think this is great. The tipping system is ridiculous. I am there to eat, not to evaluate the server's performance. Do people pay the cashier more money if the cashier scan the purchased goods faster? I think the tipping system is there to deceptively show a lower menu price and for some servers to make enormous amount of money off of people who like to show off. It should be the restaurant owner's responsibility to assure a certain standard.