Leaving a Tip: A Custom in Need of Changing?
At Sushi Yasuda, a 40-seat Japanese restaurant in Midtown Manhattan, owners include the cost of service in the price of the meal.
By PETE WELLS
Try one of these techniques if you want better service in restaurants:
That’s one reason we pay attention when a restaurant tries another way, as Sushi Yasuda in Manhattan started to do two months ago. Raising most of its prices, it appended this note to credit card slips: “Following the custom in Japan, Sushi Yasuda’s service staff are fully compensated by their salary. Therefore gratuities are not accepted.”
“You abide by the letter of the law and do a service charge,” said Nick Kokonas, an owner of Alinea and Next. “That’s the only way you can take that income and spread it out to the staff.”