You have reached your limit of free articles this month.

Enjoy unlimited access to

Starting at just 99¢ for 8 weeks.


  • ePAPER

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks


Welcome to

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on

breaking news

Dayton man accused of trying to join ISIS in Syria

Joe's Crab Shack to end no-tipping policy

The no-tipping movement may be coming to an end, at least at Joe's Crab Shack.

The seafood chain, which began testing a no-tipping model at 18 locations last August, is now ending the practice.

>> Read more trending stories

The policy meant that bartenders, servers and hosts would be paid at a higher fixed hourly rate. Menu prices were increased to make up for the change.

CNN Money reported that servers were paid at least $12 an hour. Before Joe's tested the policy, severs earned $2 an hour plus tips.

The restaurants testing the policy lost an average of 8 to 10 percent of customers.

Related: Joe's Crab Shack tosses tips, raises employee pay

"We tried it for quite a while and we tried communicating it different ways," Bob Merritt, CEO of Joe's parent company Ignite Restaurant Group, told CNN Money.

Joe's Crab Shack has more than 100 U.S. locations.

Research from the test showed that about 60 percent of customers did not like the no-tipping policy because they believed that it took away the incentive for good work.

Although the policy will end at most of the restaurants in which it was tested, it will continue at four locations where it performed well.

"We are going to try to figure out why it worked in some places and why not in others," Merritt told Nation’s Restaurant News. "The way we look at it is: We are really continuing the tests in place with where it works."

Reader Comments ...

Next Up in Food & Dining

This Century bartender shares her ideal last meal
This Century bartender shares her ideal last meal

They say “you are what you eat,” and I tend to agree that what you choose to eat says a lot about who you are.  At a dinner party, when everyone’s sated and could not eat another bite, I like to bring up my favorite topic: food. Always more food. When I’m trying to get to know someone new, I always like to find out what...
The single most important ingredient
The single most important ingredient

This article is excerpted from “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” by Samin Nosrat (Simon & Schuster, 2017).; (ART ADV: With photos XNYT43-46.) Growing up, I thought salt belonged in a shaker at the table, and nowhere else. I never added it to food, or saw Maman add it. When my aunt Ziba sprinkled it onto her...
Everything’s up to date (for 1958, that is)
Everything’s up to date (for 1958, that is)

Forget the famous power lunch. For the time being, forget about any lunch at all in the rooms that used to house the Four Seasons. When the Grill, the first of two new restaurants in the Seagram Building space, opens to the public next week, it will serve only dinner. Jeff Zalaznick, a partner in Major Food Group, which now runs the restaurant complex...
Ask the Test Kitchen: Do you peel bananas before freezing?
Ask the Test Kitchen: Do you peel bananas before freezing?

A: If there is one cool thing about bananas, it’s that they freeze wonderfully. And they keep just fine in the freezer for about three months. Freezing is a way to preserve bananas that have reached their ripeness peak or are close to overripe. Rather than tossing them because you can’t eat them out of hand, freeze them to use in making...
How to make a sushi bowl
How to make a sushi bowl

Deconstruction once ruled academia. The literary theory insisted that the text (pre-texting) be taken apart, like some Lego castle, and left in pieces on the classroom floor. The game kept professor and student busy for years. Now new fads roam campus, and deconstruction has moved on to the menu. The enchilada, for instance, no longer dresses for dinner...
More Stories