In the past three years, the number of licensed retail food licenses issued in Denver has decreased by about 22%, according to the Department of Excise and Licenses in Denver.
No, it is instead of tipping. That’s what they mean by “in lieu of”.
The question about prices is a good one, and the answer is that you can’t just raise prices when most other restaurants don’t include gratuity. It would just seem like your restaurant is much more expensive than everyone else.
Is this a 23% charge on top of tipping the front-of-house staff? Isn’t a “service charge” disingenuous? Why not raise prices by 23% instead?
Doesn’t “in lieu of gratuity” mean “instead of tipping”?
And they don’t increase prices 23% because customers would see the new prices and just leave
No, it is instead of tipping. That’s what they mean by “in lieu of”.
The question about prices is a good one, and the answer is that you can’t just raise prices when most other restaurants don’t include gratuity. It would just seem like your restaurant is much more expensive than everyone else.