Kitchen Appreciation Service Charge
A note from chris & sara –
Kitchen Appreciation Service Charge
WHAT IS THE KITCHEN APPRECIATION SERVICE CHARGE, AND WHY IS IT ON MY BILL?
The Kitchen Appreciation Service Charge is a 3.5% mandatory charge automatically added to your bill before tax. This is not a tip and does not go to front-of-house tipped employees. Instead, it is distributed exclusively to our back-of-house team.
We’ve implemented this charge because we believe that when the restaurant thrives and our guests have a great experience, everyone who contributes to that success—including the kitchen—should share in the rewards. This is our way of recognizing the essential contributions of our culinary staff and ensuring a more equitable environment across the restaurant.
HOW DOES THIS SMALL charge SUPPORT A HEALTHIER RESTAURANT?
This service charge helps us create a stronger, more sustainable restaurant in several key ways:
- It provides direct, performance-based compensation to our kitchen staff in addition to their hourly wages.
- It helps us attract and retain talented culinary professionals who are committed to growth and excellence.
- It allows us to invest in training, development, and long-term staff retention.
- It promotes a culture of collaboration between front and back of house, with a shared goal of delivering high-quality food and service.
Our hope is that the impact of this effort is reflected in the consistency of your meal, the pride of our team, and the overall experience you have when dining with us.
CAN THIS SERVICE CHARGE BE REMOVED?
Yes. Managers and staff may remove the service charge at their discretion if they feel it does not reflect the guest’s experience.
DON’T YOU ALREADY PAY YOUR KITCHEN STAFF A FAIR WAGE?
We do—and proudly. Our kitchen team earns some of the highest wages in our market. This service charge is not a replacement for a fair wage; it’s an additional way to reward hard work, consistency, and the positive impact of a great service.
WHY INVOLVE GUESTS IN THIS?
All restaurant labor and operations are funded by the revenue from food and beverage sales—so in reality, guests already support every aspect of the dining experience. This charge simply makes that support more transparent and intentional for our back-of-house team.
WHY NOT JUST RAISE MENU PRICES?
Raising menu prices alone wouldn’t achieve the same result. A percentage-based service charge directly connects the kitchen’s earnings to the success of the restaurant. It promotes excellence, accountability, and a sense of ownership among our kitchen team—and that translates to a better guest experience.
It also allows us to invest in areas like staff development and training that are otherwise difficult to prioritize.
WHY NOT JUST ALLOW KITCHEN TIPS?
Due to labor laws in North Carolina, kitchen employees cannot legally receive or share in tips, as they are not classified as “tipped employees.” A fixed service charge is the only compliant way to share sales-based compensation with our back-of-house team.