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B fifty -- on the death of an unheard of idea at one of the best sushi restaurants in the country and keeping with Japanese tradition sushi Yasuda in New York City is banning tips from customer.
But it's raising the prices.
To make up for and the owners say diners don't care they're getting a more enjoyable experience and here to explain is Susie yes so that's the biggest solders how to manage to make that she doesn't have yet Konerko -- Scott Rosenberg so tell us when you did it in what has been the response.
Or just brought this in a couple weeks ago and the idea was just to bring as much of a -- traditional classical.
Dining experience when it comes decision.
To -- the -- it took to the -- so.
No no tipping it's not the custom in Japan there's there's no tipping Japan and really the United States is kind of -- anomaly with the tipping -- -- most of Europe and other countries.
The -- doesn't have to think about anything so.
For us it was about kind of creating them even a full or more robust classical dining experience but most Americans are utterly unaware that in Japan there's no tipping so does it turn out that two thirds of your customers are Japanese and they appreciate that.
Or does it turn out most of her customers are Americans -- just think they're getting a break on the price.
Well I I don't think it's actually either I think most most of people who read it's issued -- -- they want that pure.
Classical experience they just -- to -- this sushi enjoy it and to know the you don't have to bring a calculator you have to do any method than the -- You skipped enjoy it you're seriously see if the check what's good and if it looks good your -- so that the feedback has been.
Has been at first whoa whoa this is odd because even Japanese and other folks.
In the United States they're used to seeing -- you know the tipping of the norm yeah but but that the reaction so far have been well drilling may be all ordered 1% more solution -- front.
Do you notice though that some people are insisting on tipping they just want to tip to say thanks for really great service.
I think have -- the reflexes so -- here that that it's almost just it's just.
Kind of a reflex to wanna put it took down but once they see we we let them know that that you know as following the -- in Japan we don't its opportunities.
Here that are that are -- salaried professionals and once they see that they understand that they're having a more.
Traditional experience and Nate they make that adjustment and then there's a book but there is that initial -- I don't understand yet I feel like you're -- mean you're seeing whether -- should be hidden camera thing why did you tip anyway.
Now a lot of restaurants I believe pay.
They're workers lower than market rates are lower then minimum -- them because they do get tipping what do you do with pay for -- employees that's a great question.
What we do we say our employees -- in Japan -- staff are all professionals there on salary.
They're a they have got more to band tipping yet it's always been -- -- on how we approach it did you get what they're always they're always there was on salary of some get bonuses will be getting a bond so.
They got they they have health insurance that paid vacation.
We we treat our our staff has kind of as true pros.
And they have unique training they have a unique background.
Where they can share this experience you know effectively with our customers and so.
First for us that it's really about just having that -- authentic -- -- a bit but if I was what are your best waiters before hand.
And then you stop shipping.
You just gave -- a 15%.
Roughly pay cut unless you gave tickets did you increase staff salaries 15% what we did was as we took fluctuation out of the out of the equation.
That there are traditionally speaking with -- you see fluctuation and yet been.
Then nods at some days it's -- some days it's more and overall your staff can actually as you pointed out can be paid.
Quite a bit less than what what they might be paid if they were on around a robust salary this -- the approach we've always had actually we we we in the previously.
We took -- -- and -- them into revenue dipped to pay for any salary.
But we just -- will keep the salaries at an even level that's how we've always done it right and will absorb the restaurants I will absorb the fluctuations.
Now we're just taking the fluctuations out of out of -- did you give me a bump up or not -- there was no change in terms of net -- of of the employees some suspect that we got to go thanks very much for being with us.
You -- -- Rosenberg nice job and.
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