Service Charge at General Harvest Restaurants

Historically, the restaurant industry has operated in ways that primarily benefited the establishment, often overlooking the contributions of the team members who keep things running smoothly. Over the years, we’ve witnessed significant inflation, with rates averaging 7-9% in 2022 alone, and continue to climb each year. Additionally, changes to Washington state, federal, and city laws have mandated increases in minimum wages and introduced sick leave requirements for all employees. Coupled with rising interest rates, these factors have created unique challenges for the restaurant industry.

At General Harvest Restaurants, we’ve decided to adapt by embracing a service charge model and prioritizing transparency with our guests. This adjustment allows us to maintain the exceptional dining experience our patrons have come to expect while continuing to invest in the future of our business and our team.

As of January 1, 2025, General Harvest Restaurants has implemented a 22% service charge. While this model is already in use by many restaurants, we believe it enables us to uphold our standards of high-quality offerings while ensuring our team members are fairly compensated and supported.

Service Charge Breakdown:

  • 16% of the 22% service charge will go directly back into the hands of both our Front of House and Back of House team members.

  • The remaining 6% is retained by General Harvest to help cover teammates’ healthcare, other employment benefits, and operational costs to sustain a safe and healthy workplace.

What General Harvest Restaurants Provides:

  • Subsidized health care for full-time teammates

  • Employee discounts

  • Opportunities for advancement

  • Leadership HR training classes

Estimated Hourly Wages (Hourly base pay + service charge share):

  • Server: $50/hr - $60/hr+ (dependent on location and days worked)

  • Line Cook: $27/hr - $31/hr+ (dependent on location and days worked)

  • Sous Chef: $29/hr - $34/hr+ (dependent on location and days worked)

  • Dishwasher: $24/hr - $27/hr+ (dependent on location and days worked)

  • Host: $24/hr - $27/hr+ (dependent on location and days worked)

These estimates are based on annual performance data. Actual wages will depend on business levels and individual schedules.

Glossary of Terms:

  • Service Charge: A set percentage added to each guest check to support labor and benefits for all teammates. The total amount of the service charge is the property of the restaurant which helps pay for labor and benefits for all teammates.

  • Gratuity: Additional money left by guests for exceptional service, distributed among teammates working the shift, including both Front and Back of House.

  • Tip-Pooling: The practice of pooling all tips, which are then shared equitably among servers, bar staff, bussers, hosts, and kitchen team members. No management or leadership receives a share of gratuities.

Frequently Asked Questions:

Do servers keep all tips in a traditional tipping model?
No. General Harvest has always utilized a tip-pooling system, where tips are distributed among servers, bar staff, bussers, hosts, and kitchen teammates.

How does the service charge model compensate employees?
Every team member earns an hourly wage that includes their base pay plus their portion of the service charge for each shift worked. Some restaurants, including General Harvest Restaurants, allow the ability for guests to leave an additional gratuity which we will continue to share across both Front of House and Back of House to be as equitable as possibles. This includes line cooks, prep cooks, hosts, and dishwashers.

What are the benefits of this model?
Our team is comprised of dedicated industry professionals—many are homeowners, community leaders, and aspiring business owners. The service charge model, combined with optional gratuity, ensures sustainability for our team. This allows us to continue investing in General Harvest Restaurants and create an environment where our team members have the resources they need to continue to work in this demanding but rewarding field.

If you have any questions or feedback about your experience, please feel free to speak with a manager or contact us at hello@generalharvestseattle.com.

Resources

When the old model doesn’t work, change the model

Washington Hospitality Association - Federal Law Regarding Service Charges

At all General Harvest Restaurants, a 22% service charge will be added to all orders. 16% of the 22% service charge will go directly back into the hands of both out Front of House and Back of House team members. The remaining 6% will be retained by General Harvest to help cover teammates’ healthcare and other employment benefits, and to help us keep up with rising costs and maintain a safe and healthy workplace.

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