The restaurant wage gap between Front of House staff, which includes hosts, servers, bussers and bartenders, and Back of House staff, such as line cooks, prep cooks and dishwashers, has grown exponentially and unfairly over the years.  After much thought, we are now applying a 3% Kitchen Appreciation Fee which will directly benefit our Back of House staff.

A large percentage of the Front of House staff’s wages come from tips calculated from a percentage of revenue. As wages have increased due to inflation so have prices in restaurants.  However, Back of House employees are not allowed to share in gratuity, tips, or service charges that go to the Front of House by law. Instead, their wages only increase when more can be carved out of a restaurant’s bottom line margin. With the cost of increased minimum wages, mandatory health insurance and paid sick time, and inflation, these Back of House wage increases have become more difficult to implement.

Despite the fact that Front of House and Back of House employees work together to deliver outstanding service every day, Front of House employees are now often paid on average 2.5 times more than Back of House employees.  Instead, we hope to create a direct connection to our top-line revenue for our Back of House employees in the form of the Kitchen Appreciation Fee.

Please let us know if you have any questions about this fee.  As always we are very grateful for your patronage.