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. 

Scott Dolich, Park Kitchen

This episode of Boiled Down is sponsored by:

Sysco Portland: http://www.syscoportland.com/