With the tip credit falling, full-service D.C. restaurants cut 3,700 jobs

The 12% reduction compares with layoffs of 1.7% for limited-service places, according to federal data.


In the legal minefield of restaurant surcharges, it's all about disclosure

Whether a "service charge," "living wage fee" or "happy kitchen fee," how surcharges appear on guest checks—and how they are disclosed—can be key in protecting a restaurant from costly litigation.

Are restaurant service charges transparent enough? Opinions among the supposed beneficiaries of these fees vary.

Surcharges have become routine after residents voted to kill the tip credit. Now, operators and customers are coming across the unexpected side effects.

Inflation, guest expectations and a customer’s mood all play into how generous or stingy a tip will be. Good service may have nothing—or a lot—to do with it.

Restaurants have long depended on operational processes running like a well-oiled machine to keep service seamless for customers. The pressures have reached an apex as current labor challenges leave m...

Sweet & Sour: Is the pursuit of frictionless interaction just a ruse for getting guests to do more of the work themselves?

Servers are salespeople, after all, and their success in that area is key to the health of the operation, Advice Guy says.

Jack in the Box was dead-on in figuring a suggestively worded ad campaign would stir controversy. The same sort of foresight might’ve helped an upstart chain from sounding racially insensitive. But the true recent nightmares were the actual ones reported by restaurant employees.

Frictionless service—when transactions at restaurants, between ordering, paying and receiving a meal, happen with less human interaction to slow down the process.

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