Erik Dickison

Unfortunately, I do not have permission to disclose the restaurant, as they are a client. I will say this however: this location is not alone. All of my local clients are showing similar gains so far.

When I mentioned the gut feelings above, I was referring to the quotes in the article, not the author's statements.

In regards to whether RW is good for the restaurant and servers, everything in the article appears to be based on gut feelings, and nothing based on fact.

RW is a win/win/win for everyone involved. Here are the facts: since RW started, one restaurant participating has doubled their average daily sales, the total $ tips per server has increased 46%, and they have "auditioned" their restaurant to an average of 321 additional guests per day. Sure, everyone has to work a little harder, but it is all for a good cause, and the bottom line is:

EVERYONE WINS!