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These restaurants don't take tips

A handful of restaurateurs have started 'no tipping' policies. Here's why, and how they're paying their staff.

Taking care of people

Cristian Mora Girard
Chef and co-owner Brian Oliveira (left) operations and co-owner Cristian Mora (right)
  • Where: Girard Brasserie & Bruncherie, Philadelphia
  • Owner: Cristian Mora

Girard opened in November 2014 with a no-tipping policy. Staff make at least $13 an hour, plus paid sick and vacation days. To help cover the costs, Mora raised menu prices roughly 15%. "We are trying to balance being too expensive with being able to pay servers as much as possible."

Why: "Let's be nice to the people taking care of the people coming in," Mora said.

The result: When it came to hiring, Mora wasn't sure how people would react to tips not being part of compensation. "We got flooded with résumés," he said. "There is a big chunk in the industry that isn't interested, but there is a big chunk ready for stable pay."

  @KathrynVasel - Last updated May 20 2015 11:40 AM ET

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