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COURTESY: ANDREW TARLOW - This emblem means no tipping at six Portland restaurants: Park Kitchen, The Bent Brick, Le Pigeon, Farm Spirit, Navarre and Luce. Restaurateur Andrew Tarlow created the emblem for his restaurant group in Brooklyn.
Portland diners, prepare to drop your tips at a half dozen restaurants starting this summer.

To help the rollout of their no tipping policies, six restauranteurs are adopting a "gratuity-free" logo — the same one that's been used in Brooklyn, New York and Los Angeles as the movement catches on, with mixed success.

The Portland restauranteurs include Scott Dolich (Park Kitchen and The Bent Brick), Aaron Adams (Farm Spirit), Gabriel Rucker and Andy Fortang (Le Pigeon), and John Taboada (Navarre and Luce).

The logo will be posted on websites, menus, social media, in windows and any other restaurant signage.

It's intended to signal guests that they shouldn't expect any other charges, including add-on service fees, beyond the menu price when dining at that establishment.

Le Pigeon will implement their no-tip model on June 18.

Park Kitchen officially drop tips on July 1 and The Bent Brick on July 2.

Aaron Adams’ Farm Spirit has been gratuity-free since it opened in June of 2015.

John Taboada has committed to using the logo at Navarre and Luce before the end of the year.

Now that the movement is about to launch, Dolich had approched his fellow restaurant owners about adopting a single image that could be used and recognized throughout the city.

“Portland is enjoying incredible residential and tourism growth right now, due in part to our vibrant restaurant scene,” he says.

“Our hope is that Portland diners will come to understand that giving no-tip establishments their patronage means they are ensuring the long-term sustainability of our local food industry.”

Dropping tips marks the second phase in Dolich’s "One House" service model, where staff at both of his restaurants is now fully trained and executing traditional “front of the house” and “back of the house” roles, from serving to food preparation to cooking.

Overall menu prices will increase by 18 percent so that he may compensate all employees equitably, competitively and professionally. He has increased schedules to full-time, allowing them to qualify for the restaurant’s health insurance plan.

What do you think, diners, of this new movement in Portland?


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