this post was submitted on 27 Jun 2026
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Perhaps, but that's such a high societal hurdle that I don't see happening any time soon. I like the idea of that, but it's tempered with the realities of the present.
I'd be interested in knowing which establishments you're speaking of. I know they exist, but they (in my experience) hardly ever last that long. I'm a restaurant consultant by trade, and have about 75 restaurant clients. I'm in California, a state that (thankfully) does not allow for paying less than the state minimum wage for tipped position, and can tell you that it's now the norm in California for labor cost to exceed 40% (yes, even in tipped establishments) of sales, and while that's good for the income of the staff, there's basically nothing left on the bottom line. Labor cost is high, costs of goods are high, rent is high. Anyone considering opening a restaurant would almost certainly be better off putting money into a CD; no risk and almost guaranteed to return more on your money.
Traditionally, 30% labor, 30% costs of goods, 30% overhead (including rent) has been a rough guideline. That returns (in the best of cases) 10% to the owner. You open a restaurant with $1 million in sales, you get $100,000. If your labor it at 40%, there's nothing left and thus no reason to open in the first place. That there still are places trying is amazing.
Again, being in California I get a skewed look at things. Skewed because benefits for employees is already required and in many cases paid time off too. $17/hr plus tips isn't a lot, but it's as livable as things get living in CA.
The harsh reality is that while in many states the tip credit allows restaurant owners to offload the cost directly to consumers, in more progressive states like California or Washington state, labor is close to pricing themselves out of the market.
And again, thats literally how everyone keeps the status quo, by saying well this is the reality right now it will be really hard to change it. You gotta start somewhere and do something
Im in MA and there are places all over like deadhorse Hill, armsby, wooden bar, fox farm, jewel box, novare res, Maine beer company, treehouse, etc
Your choice of establishments do not disprove my point. Most are breweries, which don't have the typical sit-down type restaurant experience in which a tipped position is most common/expected. But, nonetheless, I looked at each one.
Jewel Box was open a month ago when I went and as far as I can tell is still open based on both their website and their Instagram.
Maine Beer Co has sit down service for sure
And the others pay their workers living wage, most have it on signs in the restaurant/bar/brewery and again i know most of the people there.
Perhaps I was looking at the wrong Jewel Box.
By sit down, I mean there’s a server who takes your order and brings your food. The type of service most associated with tipping. I’ve never been there, but Maine Beer Co. really really doesn’t look like that’s the type of service. I’d put money on it being “counter service.” The only “full” sit down restaurant on your list appears to be the first one, the one that has a 20% service charge. You can’t use this as an example of no-tipping. It is still a tipped establishment.
It’s all fine and good that the establishments say that, but they’d be well advised to advertise the fact.
I’m a restaurant consultant by trade, with 75 clients currently, and managed restaurants for twenty years. I have no doubt your friends at these places are well compensated, but I’m wary of the claim that they are so specifically because of a no-tipping policy.