David Chang, the founder of Momofuku is best known for his New York noodle shop and milkbar bakery and has recently opened new eatery Nishi in Chelsea.
And he has revealed that rather than expect tips, he has set the prices in his new Manhattan restaurant to reflect the real work of what goes into making each of the dishes on the menu.
Celebrity chef David Chang, who has banned tipping at his new restaurant in Manhattan, saying the prices reflect the real work gone into the dishes
In a interview on his company’s Lucky Peach website, Mr Chang explained that he wanted to pay sous chefs, cooks and dishwashers a ‘living wage’.
He explained: ‘The real cost of selling food is not accurately reflecting the labor that’s going into it. In 2000, I got paid maybe $10 an hour.
‘Inflation has definitely risen, but cooks’ wages haven’t. That’s one of our biggest issues.
‘We want to be able to grow as a company so we can provide for more people. This is a way we might be able to do that. And if it doesn’t work, we can always go back to the old way.’
The menu for the restaurant has yet to go public, but it is expected prices will be on par with his Second Avenue eatery Ssäm Bar.
The restaurant’s official Instagram page tweeted a picture from the inside of the eatery. The menu for the restaurant has yet to go public, but it is expected prices will be on par with his Second Avenue eatery Ssäm Bar
However, Mr Chang is not the first celebrtity chef in New York to ban tipping in his restaurants.
In October, famed restaurateur Danny Meyer said he will eliminate tipping at his 13 full-service eateries over the next year starting with Modern, inside the Museum of Modern Art.
Instead of leaving cash at the end of the meal, diners can expect to pay up to 25 per cent more for each dish, with no option to withhold their generosity if the experience is not up to scratch.
The change will affect all of Meyer’s Union Square Hospitality Group eateries, including New York staples such as Blue Smoke, Marta and Gramercy Tavern, though not the Shake Shack spinoff.
Restaurateur Danny Meyer has announced that tipping will be banned from all 13 of his New York eateries while prices will jump up to 25 per cent, with no option to withhold the cash if the experience falls short
The increase will likely mean dishes such as Maialino’s famed devil’s chicken jumping in price from $29 to $39.10, while the tasting menu at Modern could shoot up from the current $138 to $172.50.
Meyer says the extra money will then be funneled into raising basic salaries for all his workers, from pot boys all the way up to chefs, and placed into a revenue share program, allowing employees to profit from the restaurant group’s success.
In addition, when Amanda Cohen re-opened her vegetarian bistro, Dirt Candy in Manhattan’s Lower East Side, she replaced tips with an automatic 20 per cent service fee.