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2: The Gratuity Free Restaurant
Archived series ("Inactive feed" status)
When? This feed was archived on September 03, 2022 04:28 (). Last successful fetch was on July 28, 2022 06:07 ()
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 210715049 series 2365979
In face of a higher minimum wage and income disparity between front-of-the-house and back-of-the-house employees, two Portland restaurateurs share how and why they have embraced the gratuity free restaurant model. Scott Dolich and Andy Fortgang discuss the cultural shift for both guests and employees in their restaurants, plus offer advice for others thinking about implementing a no-tipping system.
Advocacy watch - 1:10 Introductions - 5:15 No-tipping transition - 8:46 The future of restaurants - 28:25 One-house system - 34:45
Guests:
Scott Dolich, Park Kitchen Andy Fortgang, Le Pigeon & Little Bird Bistro Guest host: Lori Little, Oregon Restaurant & Lodging Association
This episode of Boiled Down is sponsored by:
Sysco Portland: http://www.syscoportland.com/
44 episodes
Archived series ("Inactive feed" status)
When? This feed was archived on September 03, 2022 04:28 (). Last successful fetch was on July 28, 2022 06:07 ()
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 210715049 series 2365979
In face of a higher minimum wage and income disparity between front-of-the-house and back-of-the-house employees, two Portland restaurateurs share how and why they have embraced the gratuity free restaurant model. Scott Dolich and Andy Fortgang discuss the cultural shift for both guests and employees in their restaurants, plus offer advice for others thinking about implementing a no-tipping system.
Advocacy watch - 1:10 Introductions - 5:15 No-tipping transition - 8:46 The future of restaurants - 28:25 One-house system - 34:45
Guests:
Scott Dolich, Park Kitchen Andy Fortgang, Le Pigeon & Little Bird Bistro Guest host: Lori Little, Oregon Restaurant & Lodging Association
This episode of Boiled Down is sponsored by:
Sysco Portland: http://www.syscoportland.com/
44 episodes
Alla avsnitt
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