![]() ![]() The restaurant also offers a 401(k) program with a match for employees who have worked there for at least a year. Split-Rail now has a 20% service fee, which goes toward paying employees higher base wages - the lowest-paid employees at the restaurant make $18 an hour - and benefits including health care for full-time employees and paid vacation time. Zoe Schor, chef and owner of Split-Rail, a new American restaurant in Ukrainian Village, was another restaurant owner who took the leap after the pandemic. “Now, everybody’s working for the same team.” “If you’re trying to get tips, then you’re gonna say to the bartender, ‘I’m not gonna ring that drink in, but I need an extra margarita for table six,’” Bayless said. Servers and bartenders who rely on tips are also working in part for the customer rather than the establishment itself, which can create conflicts of interest, restaurant owners said. According to a February report from One Fair Wage, more than 1 in 7 Illinois restaurant workers who lost their jobs at the start of the pandemic have not returned to the industry. The service fee model helps Daisies, a Logan Square pasta restaurant with a 25% fee, retain employees at a time when restaurant workers have left the industry in droves, said Joe Frillman, chef and owner. Some restaurant owners cited business reasons for reducing their reliance on tipping. ![]()
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