A Note on Our Service Charge

We add a 20% service charge to the bill and there is no need or expectation to tip. This allows the restaurant to compensate all of its employees more fairly, competitively, and with stability. It allows us to pay for 100% of our full time employees’ health and dental insurance as well as matching funds for our company-wide 401k program.

We believe hospitality is a team sport, and that it takes an entire team to provide you with the experiences you have come to expect from us.

In the 1960s, at “Joe's” in Reading, Pennsylvania, my grandparents abandoned the standard tipping model. They believed in the European style of service, where all servers are at your disposal as opposed to a single waiter or waitress. They shortly discovered that servers were happier, the kitchen team was happier, and our guests were happier. Since then, we have added a flat 20% service charge to the bill in lieu of tip or gratuity. 

Quality of service is determined by far more than a single server. Timing in the kitchen, the speed of the bartender or sommelier, and even bussers play a crucial role in what is typically defined as "service". Unfortunately, cooks, reservationists, day-managers, gardeners, dishwashers, and admins aren't legally able to share in a traditional tip-based system, even though their work and dedication are vital to the quality of your dining experience.

If we have failed in our mission in some way, you are welcome to reduce this service charge to the level you deem appropriate. No server or cook’s pay will be affected in any way by your reduction. Additionally, there is no tip line on your credit card receipt and no additional tip/gratuity will be accepted.

Christopher Czarnecki,
Chef/Owner
chris@joelpalmerhouse.com