When a friend who eats out as much as I do, as a food writer, texted me a picture of a restaurant menu service charge notice with the question “What does this mean?” I knew we had hit a tipping point—pun begrudgingly intended.
The elimination of tip credits at the beginning of this year effectively bumped minimum wage for most restaurant servers up around three dollars. This in turn pushed many restaurant owners to begin charging customers a service fee—and pushed diners into bewilderment about what these statements on their menus mean, where that money goes, and whether they need to tip in addition to the service fee.
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