Restaurant Tip Ban Surprises, Delights Customers -- And, Surprisingly, Benefits Servers

A restaurant tip ban is an innovative way to please customers, and New York sushi restaurant Sushi Yasuda is doing just that.

Sushi Yasuda already has a reputation for phenomenal sushi; a small dining room of only forty-five seats; and high-end prices to cover the intimacy and quality.

Now, however, they've taken things another step with a restaurant tip ban. And employees are still being compensated.

"The diner doesn't [have to] think about how much to leave and make calculations [after] a contemplative and special meal. We're really sort of just staying connected to that classical approach [of fine Japanese dining]." Sushi Yasuda co-founder Scott Rosenberg explained.

While tips are customary in the United States - in New York City, 20% is standard - Sushi Yasuda doesn't want to have to confuse customers with how much tip to calculate.

The workers are getting benefits, too. Now, rather than waiters and waitresses relying on tips that change day to day, they have a steady paycheck because of the restaurant tip ban. The servers were put on salary and got benefits, such as sick leave and paid vacations, and they can count on a stable income.

And, Rosenberg thinks, it makes their job into more of a career. At Sushi Yasuda, service is a professional art, not just a way to pay the bills while becoming a professional.

"Your service staff, for those who want to pursue that as an ongoing career, they have stability, they become part of a family and that's special. You have to be all in if you're a salaried professional. It also attracts people who are more serious about being a part of that craft and being a part of that journey."

The restaurant tip ban is meant to leave customers more relaxed at the end of the meal. Gratuity is factored in to a flat price for the dinner.