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California’s Junk Fee Ban Could ‘Upend’ the Restaurant Industry | Eater SF
"I note that Trestle operates with a prix fixe format and imposes a mandatory 20 percent service fee, with no option for customers to leave a tip; the fee is used to replace gratuities and support higher hourly pay and staff benefits. Owners say that if the fee is banned they would likely have to either shift back to tip-based pay or raise menu prices, both of which could harm staff compensation or deter diners." - Lauren Saria