Beginning June 1, 2017 we are making a small change to the program. We have implemented a 7% Kitchen Livable Wage Surcharge to our guests bill. 100% of the surcharge will be divided amongst the kitchen staff based on the amount of hours worked. We know many people will ask, “Why don’t you just raise your prices?  Our response is that in fact we are raising prices, albeit in a slightly different way that specifically aims to close the wage gap between service and kitchen staff.  Guests should adjust their gratuity accordingly.  For small restaurants that don’t want to sacrifice craft or integrity in order to serve the communities they love, we believe this is a fair, effective, and sustainable approach. Our hope is that by making the compensation more equitable, our teams will be able to achieve more for many years to come.