3. Figure out tipping
Consumers are often unsure whether (and who) to tip at a fast casual. At Vicia, a St. Louis restaurant that’s a fast casual during the day and full service at night, lunch workers are paid 50% more than their nighttime colleagues to compensate for the lower tips, says Tara Gallina, general manager and owner. Returning customers, though, have started tipping at lunch after seeing workers refill drinks and clear plates. “In the very beginning, we were not seeing great tips,” Gallina says. “We did consider the idea of no tipping because of how people get weird. It would’ve cost way too much … Now that it’s going, customers have figured it out. People have caught on.”