The food business is a tricky one. While some people like to be served and waited upon when dining, restaurants that do have waiters and waitresses cannot avoid complaints about their services.
According to Food Beast, a Los Angeles-based restaurateur avoided this problem by deciding to completely let go of having servers. Instead, he opted that his cooks be the ones diners go to for questions about the food.
The restaurateur is Chef Phillip Frankland Lee. Head chef of Scratch Bar and Kitchen on La Cienega Boulevard, he owns and operates the restaurant, which was formerly located in Beverly Hills. Lee's new location will be in Encino, California. The restaurant is opening on December 1, 2015.
While the old location had servers, the one in California will have its kitchen employees, including the cooks, do the food delivery to the tables themselves.
His reason? Instead of servers who have no knowledge of the food in the menu and need to go to the kitchen to ask the chefs about the food, he wants the cooks to provide the details.
"I hate it when I go to a restaurant and someone takes my order and they don't know the menu," Lee said. "I wanted to have a situation where the only guy you're talking to is someone in the kitchen cooking."
Because there are no servers, there will also be no need for tipping. However, bills will come with 18 percent service charge, which Lee believes is a better way of salary for employees. He added that he would rather have employees who get the service charge rather than allow tips but offer minimum wage.
San Francisco is also home to a restaurant with neither servers nor cashiers. A futuristic eatery called Eatsa has touch screens instead.
According to CBS News, Eatsa customers do their orders and payments via tablet.
Eatsa Co-founder and CEO Tim Young explains what's going on in the back:
"So it is a proprietary system, but there are absolutely people back there, but really it's all about using technology to make their jobs more efficient. It's not putting anyone out of work; it's making their jobs more efficient and enjoyable, I like to think," he said.
Eatsa is already planning on expanding to other cities.
