Most of you have probably seen reports that superchef Thomas Keller has done away with the tipping system at his New York City restaurant, Per Se. He's replaced tipping with a flat service fee of 20 percent. In news reports, Keller has explained that he's switching to a service fee to address back-of-the-house problems; mainly that cooks and other kitchen workers are not compensated nearly as well as servers. The chef, who also owns one of America's most respected restaurants—The French ...
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