Meal Surcharge at Tappo is Different Approach to Bolstering Kitchen Pay

June 15, 2019

There is a 50-cent surcharge on every meal at Tappo that is matched by 50 cents from the business. The resulting $1 per meal is pooled, then split each week among kitchen workers, Tappo owner Rocco Termini says. (Sharon Cantillon/Buffalo News)
There is a 50-cent surcharge on every meal at Tappo that is matched by 50 cents from the business. The resulting $1 per meal is pooled, then split each week among kitchen workers, Tappo owner Rocco Termini says.

Inside American restaurants, the most dangerous work pays the least.

Servers get to keep their share of tips, without which they would make less than minimum wage. That usually brings them out ahead of kitchen workers, often by a sizable margin.

At Tappo, the Italian-American restaurant on Buffalo’s Ellicott Street, management is trying something new: asking customers to join the business in addressing the inequity.

This month, there’s been a 50-cent surcharge on every meal. That’s matched by 50 cents from the business. The resulting $1 per meal is pooled, then split each week among kitchen workers, said Tappo owner Rocco Termini.
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One Response to “Meal Surcharge at Tappo is Different Approach to Bolstering Kitchen Pay”

  1. Phil says:

    This is nothing more than Corporate Big Money off-loading their cost of operation on to the customer.

    What’s next? A .50 cent garbage surcharge to help offset the cost of Rocco Termini’s weekly garbage disposal. A .50 cent bar surcharge to offset the high cost of liquor. A .50 parking surcharge to offset the cost of his parking lot?

    It’s just another gig-economy scam being run on the customer.

    This is like Walmart firing all their security staff and calling the local police every time there is shoplifting. It’s like your Airline who sells you a ticket but then nickel and dimes you for luggage, a pillow, an aisle seat, etc etc.

    One thing for sure about the 1% is they want all the profits of being in business but none of the costs; their mantra is “Pass all costs on to the customer”.

    You want to run a restaurant? Then you pay your staff.