Cash Tipping 

April 8, 2026
 

Over the past year, we made a thoughtful shift to a cash tipping model, and we want to share exactly why.

This decision was not made lightly. It came from a need to create a more stable, sustainable system for both our team and the business as a whole.
 

What changed

When tips are left on a credit card, they are:

• Processed through the bank

• Subject to processing fees

• Delayed before reaching us

Because tips are entered at the end of the night, ALL of the funds collected often do not deposit until Tuesday, sometimes even Wednesday of the following week. That delay creates real strain on daily operations and cash flow. Now the deposits are next day.
 

The financial reality

Since making this change last April, we’ve seen a measurable impact.

We have gone from:
$61,059.64 → $52,364.72

That is a difference of $8,694.92 saved.

This is not theoretical; it is real money that stays within the business instead of being lost to processing costs.
 

Why this matters more than ever

Last year, we experienced a significant disruption.

We hosted a private function on a Sunday, a day we are typically closed. The event was processed on a credit card. That transaction triggered a fraud alert, and as a result, all of our deposits were held for 28 days.

That kind of delay is incredibly difficult for a small, independent restaurant to absorb.
 

Where we are now

We are still operating carefully and intentionally.

• We are currently operating at a loss.

• BUT, we are UP 91% over last year.

• We have reduced expenses by 30%

This tells us we are moving in the right direction, but it also means every operational decision matters.
 

What this means for guests

We’ve added this information to our website so guests can plan ahead.

We kindly ask that you bring cash for gratuity when dining with us. We do have an ATM on site, though please note there is a $3 fee. We wish it weren’t, but it is what it is, and we are not going back. There are so many deaths by papercut that I couldn't even begin to explain, nor do I have the time. My focus is on the food, the service, and creating a warm and inviting space.

This small adjustment makes a meaningful difference. It supports our team directly and helps keep our business stable and growing.
 

A final note

This is about sustainability, transparency, and caring for the people who care for you.

We are grateful to everyone who understands and supports this shift.