We’re firm believers that an exceptional dining experience is built from the inside-out: it starts with quality talent and permeates all levels of service from there. This is why we’ve implemented a service fee in place of the tipping model. It allows us to redistribute gratuities to pay a living wage to ALL of our employees, ensuring – at a minimum – they are able to cover the actual costs of living in our community. It’s just one way we plan to make a dent within the hospitality industry, and one way you can contribute to a more equitable outcome for those who uphold it.