In our minds django's has always been kid friendly: we serve adult food to kids of all ages! Our son has been raised on Kate's food, and it's important to us that kids have an opportunity to learn about quality ingredients and unique flavors from an early age.
It's disheartening to hear that "we left the kids at home" or "we stopped coming after Susie was born". But it's a reminder that we need to reassure parents that it's ok to bring your kids to django's.
That's one of the reasons we started promoting Family Hour. it's safe to bring your kids to django's! The more the merrier.
We hope to see you and the whole family very soon.
Last fall, Django's became one of the first restaurants in Colorado to eliminate tipping. Our prices on the menu now reflect the full price guests will pay before tax: No gratuity expected, no tip line on the receipt, full transparency and no awkward decisions or math calculations at the end of the meal.
Prior to this change, we debated a lot about how it could work, and we were very concerned how guests and staff would accept the change. Below are some of the reasons we made the change, and a recap of what we’ve learned during the past six months.
Why did you eliminate tipping?
We shifted to a hospitality included model for several reasons:
First, our approach to service has always relied on a team to deliver an exceptional guest experience: from hosts receiving the phone calls and emails to book reservations and welcome our guests, to servers presenting and our nightly menu & navigating the wine list, to our kitchen staff preparing and delivering every small plate. It requires an entire team to deliver on this experience, and we all work together.
Many factors outside the server’s control influence the guest experience, and many team members contribute; but tipping in America is a federally-regulated financial transaction between a restaurant guest and a single staff member. A guest has sole discretion over the earnings of a server, and those tips - even if pooled - may not be legally distributed to supporting staff members in the kitchen.
Second, we believe the tradition of tipping in America is unfair. It’s unfair to staff, who can provide the same level of service to two different tables and be compensated differently; it’s unfair to the guests, who have to rate one component of their overall experience, in monetary terms, and calculate this while presenting their final payment; and it's unfair to the restaurant, who hires and trains staff, bears the overall responsibility for guest satisfaction, yet does not directly control the bulk of its front-line’s compensation.
Third, we wanted our server’s earnings to be more closely tied to their experience and performance. Historically their earnings would swing dramatically from shift-to-shift and across the seasons, influenced far more by their schedule and the nightly traffic than their individual role in providing guest service. As a result, the lowest-performing server working a Saturday night could typically earn more - Just by showing up - than our star performer could make on a Wednesday. This always felt wrong, so we found a way to fix it.
What has been the biggest surprise?
Guests overwhelmingly support and appreciate the model. Hardly a night goes by without a guest telling us “Thank you!” or mentioning that “I wish more restaurants would do it.” They’ve commented on the simplicity of the checkout process, how they appreciate the fairness and how they don't have to “feel like a jerk” if they tipped the wrong amount.
The most frequent complaint? “I want to tip more. How can I do that?”
That’s a tough one. It's a slippery slope, providing any mechanism for receiving gratuities; it runs counter to most of our concerns about a tipping model. So, we’ve opted to eliminate ‘the tip line’ altogether. But since we, too don't want to be jerks, we have politely accepted some cash gratuities.
How do you pay your staff now?
Our staff earns a much higher base hourly wage than before, so that provides the bulk of their earnings. This can increase and vary by server as they build skills and experience. We then supplement with bonus and profit-sharing incentives that are monthly and seasonal.
Our goal is to provide servers with a more reliable, competitive wage that is comparable to what they could earn under a tipping model. Our back of house team earns more than they did before, and they also participate in seasonal profit-sharing bonuses.
What would you change?
We will provide more structure to the front-of-house pay scale increases over time; and we need to communicate more frequently about bonus opportunities. While a key objective of our new system was to reduce variability in pay, we underestimated how much the highs-and-lows of tipping adds an exciting element of risk/reward to a serving position.
We had viewed the ebb and flow of servers’ tips as a problem to solve: we wanted to reduce the volatility and mitigate their downside. But servers are often comfortable with this risk and place a high value on earning more on ‘big nights’. (Those big-tip weekend shifts provide lasting memories that far outweigh the many normal shifts, mid-week lulls and getting cut early on slower nights.)
Will you continue?
Absolutely. While we have more work to do on communicating with our staff, the benefits of the new system are hard to ignore. So we will continue to offer hospitality-included pricing.
This is what we’ve learned so far. Hopefully others will share their comments? We would appreciate thoughts from our guests, other operators or hospitality employees.
Kate's dad ran a restaurant for many years and used to say: "I don't owe you anything, until I put you in a seat." We completely agree. Guests deserve the best possible product, so if we're not ready, we won't open.
django's is operating with a shorter schedule than we'd hoped this season. When we launched in our new location, the goal was to serve lunch and dinner, 7 days per week. Currently, we offer dinner service only, 5-6 days per week. We'd certainly prefer to offer both menus - every day - but it's simply not possible at this time. So what's up?
django's has a small, strong core team helping us deliver an excellent product. But we don't have the depth of staff to provide the same quality dining experience across a larger schedule. Our team is doing a fantastic job and deserves downtime and at least one day off each week. So until we expand the team, we won't be able to expand our operating hours.
Our challenges are not unique, especially in a seasonal, destination mountain town. Limited housing options has forced many employees to camp outside of town, and those lucky enough to find housing are juggling 2-3 jobs to pay their bills. Employment ads that used to generate 30-40 responses now yield only 2-3.
We're committed to maintaining our guest experience, and that may require creative ways to solve this (hopefully) short-term challenge. On any given night, Kate will likely be in the kitchen, working on the line. And Chris may be scurrying about the dining room, wishing he could spend a little more time visiting with each guest.
We hope to serve you lunch later this season. Until then, please join us for dinner any Wednesday-Sunday starting at 5pm! We look forward to catching up with you, if only briefly, during your next visit.
After 8 years on the mountain, django's will be moving to a new location this summer. We now have a larger venue - perfect for private functions of up to 100+ guests - and a convenient location in the heart of downtown Crested Butte. Look for us at 209 Elk Avenue, just steps away from the shuttle stop at Old Town Hall.
Interested in hosting a private party? Our private dining room will accommodate up to 40 guests, and combined with the mezzanine/balcony you can host 75 of your friends on the 2nd floor. Heck the more the merrier - invite 100 guests, and the place can be all yours. Inquire at email@example.com anytime.