Why stop at voluntary tipping? Why not run the entire restaurant this way?
The current edition of Restaurant Magazine has an article on a restaurant in the suburbs of London where there are no prices on the menu. Customers pay what they think the meal was worth. It is called Just Around the Corner and has been around for 17 years. From what I saw when I went to help photograph it for the magazine, it serves old fashioned French food of an average standard (soup, chicken supreme, profiteroles…).
Here are some interesting quotes from the owner:
“In a cheaper area the restaurant wouldn’t survive because people wouldn’t pay the money I expect and in a busier, more central area, we couldn’t build up the trust.
When people don’t pay what the owner thinks appropriate (about Â£20 a head) We just thank them nicely and give them their money back. These people know they don’t belong here, they try you out and by giving them their money back nicely, you ensure that they never return.”
That’s from Peter Rossi, libertarian chef in London.