ADDISON –  The chefs who make your food get paid less than those who serve it. The median pay for cooks is about 10 bucks an hour. The wait staff can make a lot more thanks to tips. And by law tips to the front of the house, like waitstaff and bartenders can be shared with each other, but not with the back of the house people like chefs, sous chefs, and dishwashers. Seems unfair, doesn’t it?

That’s why some restaurants are trying something new. Union Square Hospitality Group  in New York banned tipping at their restaurants. They raised prices, too. But by doing that they can distribute the money more evenly. Now the trend has expanded beyond the big apple.

Chef Mansour Gorgi  at Canary by Gorgi in Addison decided, higher prices with no tipping was better for his staff and for his business. “The first intuition is, I am going to get less money. But once you sit down and talk, you go through numbers and say this is what you make, and this is what you make. Now this is what you will make. Is that good for you? Yes!” said

“The first intuition is, I am going to get less money. But once you sit down and talk, you go through numbers and say this is what you make, and this is what you make. Now this is what you will make. Is that good for you? Yes!” said Gorgi.