2.5% For the Kitchen

What is the 2.5% on the bill?

  • The Palisade Cafe & Wine Bar raised prices 2.5%, as of November 25, 2017.  In doing so, it feels like we're moving into state-of-the-art restaurant management with this small change to you but a big change in food and beverage operations 

  • Specifically, our “2.5% for the Kitchen Staff” equitable wage surcharge will help keep your costs down, while at the same time, narrow the gap in pay between kitchen staff and service staff

  • We enthusiastically join 626 on Rood in Grand Junction, Sweet Basil in Vail, Duo in Denver, and Mamaleh’s in Massachusetts, among others, in this change in food and beverage operations of tying kitchen staff wages more directly to overall restaurant sales.

A little background, please

  • Across the country, tipped employees earn, on average, 1.5 to 2 times what non-tipped employees make. This wage inequality has always been a concern to us, as both service and kitchen staff are equally vital to your experience, and work equally hard.

  • Currently,, service staff wages are tied directly and immediately to restaurant sales through tipping, but not the kitchen . When the minimum wage or other operating costs increase and menu prices go up as a result, the tipped staff see an immediate increase in income but the kitchen staff doesn’t.

  • In response to the Colorado voter-approved (2016) increase in the minimum wage that took effect in 2017 – this is an effort to narrow the wage inequality that is perpetuated with these increases.

In black and white

  • Instead of raising the prices of our menu items  5 to 10% when there is a 5 to 10% increase in the minimum wage – which only continues wage inequality – we’re going with a smaller 2.5% surcharge that’s added to your bill. These dollars go to the kitchen staff on their next paychecks. It’s that simple.

  • By targeting this “2.5% for the Kitchen” surcharge solely for the back-of-house staff and putting it on your check in black and white, while keeping costs as low as possible, we hope to enlist your help in correcting this wage inequality – the norm in the restaurant industry until now.


  • We are a small, family-owned restaurant, dedicated to the larger “Farm-to-Table” movement whereby we depend on and support our local farms, orchards, wineries, artists, community, and – equally importantly – ALL of our esteemed staff. We can only do so with your support in this endeavor. Thank you very much!



John Sabal &

Marisol Montoya,