What to Do Before Opening a Restaurant & the Future of Tipping
Amanda Cohen
Advice from Amanda Cohen, Chef / Owner Dirt Candy, Michelin & NYT 2 Star vegetarian restaurant, which just reopened at a new, larger location 12 weeks ago:
“If you want to open a restaurant, work for one first to be sure.”
“Make sure you really love what you do, because it’s all consuming.”
“When you go to sleep at night, it’s still waiting for you in the morning.”
On the Future of No Tipping – Fair Wages for Front & Back of House
“Tip Policy: We pay our employees a fair wage, and they share in Dirt Candy’s profits, so no tipping, please. A 20% administrative fee is added to every bill to offset our costs. It is not a tip and none of it is distributed to the employees who serve you.” – Dirt Candy’s menu
Note: Alinea, Brooklyn Fare and Thomas Keller’s Per Se and The French Laundry have also eliminated tipping in favor of increasing employee wages.
On Politics
“Cutting edge vegetarian food with added flavor and no politics.” – Dirt Candy’s website
Fun Facts off Menu
1st Location New Location Address 430 East Ninth Street 86 Allen Street # Contractors Fired 2 0 Con Ed Gas Delay (months) 5 2 Square Footage (SF) 400 2,100 Construction Costs (per SF) $1500 $714 Construction Time 1 year 4.5 months Staff 8 32 Seats 18 60
Amazing menu infographic courtesy of Dirt Candy and Liza Pagano
