Then And Now drew tons of attention when it opened in February 2023, offering Euro-Asian fusion bites like ricotta dumplings and seasonal fish. Owner Eric Wang is a hospitality veteran, and his latest move seems to be on the latest restaurant trend. Then And Now is, officially, a no-tip establishment.
"Yes, servers and bartenders have the same minimum wage as any other job now, but at the same time, you know it’s not quite fair to say that the guest is the one giving the remaining of what the job is worth,” Wang told City News. What's more, he says, the no-tip concept eliminates bias. "Throughout the time of working and experience as a server and bartender, you get to see that. So, automatically when you see someone walking just based on their skin colour, you assume that they’re not going to tip you therefore, you’re not going to give them the best service."
Then And Now joins a growing list of Toronto restaurants who are moving to no-tip models, including Barque Smokehouse, Sarang Kitchen, Richmond Station and more. The idea is that service industry employees are paid equally for their efforts and, in some cases, receive benefits as those who work in corporate settings do, taking into account the toll they put on their bodies and the long hours they put in.
Of course, Wang says, the no-tip model does not stop people who really want to show their gratitude with an extra few bucks. The most important thing is that diners know that it is absolutely not expected or required.
Instead of working the tips into the bill or pricing, which some places like Barque do, Wang chose to pay his staff a living wage, adopting a monthly salary model, offering employees a wage beginning at $50,000 a year.
While this practice is better for servers and staff, it is also practical for diners, who are not surprised with any unexpected costs when going out to eat. In an economy inundated with inflation and soaring food costs, realistic expectations and knowing what the bill will be can help foodies feel at ease with eating out again.
Then And Now is located at 1316 Queen St West, and is open Tuesday through Saturday from 5 p.m. to 10 p.m. on the weekdays and 11 p.m. on the weekends.
