Hey William, thanks for the response! In this model, employees are certainly considered a cornerstone of the business, and have a vested interest in the overall success of the restaurant. That being said, not every front-of-house employee accustomed to working in restaurants is going to love this compensation structure. You’re not taking cash home, all of your income is declared, and our service style is much more team-oriented. The trade-offs include better wage stability, health insurance benefits, and a declared steady income (for credit scores, loan approvals, etc.). We’ve built a really strong, dedicated FOH team, and maintain a high retention rate (I haven’t had to hire anyone new since last summer). So, from a staffing standpoint, couldn’t be happier.

Owner of barcito, an all-day cafe and late-night bar in DTLA’s South Park neighborhood.

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