How we allocate our service charge:

The 6% kitchen service charge is collected on the pre-tax amount of the check. 50% is distributed to all back of house team members, which includes cooks and dishwashers based on their time contribution. 50% will be kept by the Company to help maintain all employees health and benefits.

Glossary of Terms:

Kitchen Service Charge: The kitchen service charge is a set percentage added to every dine-in check. The total amount of the service charge is the property of the restaurant which helps pay for kitchen labor and benefits for employees.

Gratuity: A gratuity, or tip, is money paid for service—in addition to the check. Tips are usually shared between the server, bar and support staff, including bussers and hosts.

Auto Gratuity: A service fee that businesses are legally allowed to assess, and it goes directly to the servers and other staff who provided service during the meal. In most cases, the auto gratuity is a set percentage of the pre-tax total, which helps ensure that servers receive compensation for their work.

Tip-Pooling: A valid tip pooling practice involves the collection of all tips to be put into one large “pool.” Tips are then redistributed among a larger group of employees. In theory, tip pooling ensures that all staff members are fairly compensated for their work. Only customarily tipped employees can be part of the pool. Employees can’t be required to share their tips with employees who don’t usually receive their own tips, like dishwashers or cooks.