Working with students from Tulane University and the University of California at Los Angeles* we asked restaurants about their practices with regard to:
a) wages for tipped and non-tipped workers;
b) paid sick leave and other benefits; and
c) opportunities for workers to move up the ladder.
We asked this information from all of our ‘high road’ restaurant partners in our eight current affiliate cities and from the top 150 highest revenue grossing restaurants in America. Using the Restaurants & Institutions Top 400 list, we identified the top 50 highest revenue-grossing restaurants in each of the industry’s three segments.
QUICK SERVE: fast food, delis, and any establishment without
CASUAL: full service restaurants with casual service
FINE DINING: higher-priced full-service restaurants2
Some restaurants did not provide us with all requested information. If any of these restaurants–or any other in America–can provide us with this information, we would be happy to update the Guide.
While tipping is normally part of any dining experience, at ingredient restaurant we have a different philanthropic take on it. In order to maximize the value you receive from your visit to ingredient restaurant, we do not allow tipping. Instead of tipping, should you feel the need, we recommend one of the following:
Give a few dollars to charity...
Say Hello to a stranger...
Pet a dog...
Perform a random act of kindness
Put a quarter in an expired parking meter...
Do something nice for yourself!
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