Matia’s service charge is retained 100% by the restaurant and used to offer competitive wages plus benefits to our dedicated staff. Instead of wages being dependent and based on gratuity, Matia offers it’s employees a stable and above industry standard hourly wages regardless of inconsistent and seasonal tips.

In addition this structure allows us to provide healthcare, paid time off, and 401k programs.

These programs are in line with our mission to provide sustainable, healthy, and balanced employment in an industry that has historically relied on antiquated and inequitable employment terms.

We believe that joining the movement towards a service charge in our industry is a step in the right direction to restaurants charging the true cost of the goods and services provided.

These policies are not in place to enrich the company, but instead designed to position Matia to advocate for higher wages in our industry. As the “minimum” cost of labor increases, the traditional gratuity structure can create tension between thin margins and a desire to pay employees what they deserve.

The service charge allows the restaurant to be honest and transparent about the cost of running a modern restaurant. In total, the true cost of properly compensating our workforce is nearly half of our revenue. The service charge does not cover the entitreity of our services, but is now reflected in our offerings the same way food and beverage sales do.

Service, and thusly the people in our community, is the largest investment we make, more than our food and beverage costs combined.

The service charge replaces the traditional gratuity structure. All Matia staff are compensated based a number of factors decided upon by the management team as opposed to daily sales and the generosity of guests.

This allows us to train, retain, and sustainably incentivize top talent within the industry.

You may still add a gratuity on top of the service charge if you’d like, but it is no longer “expected”. All added gratuities are distributed directly to the staff, and never retained by the restaurant.