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About Us

The mission of Eastern Point Collective is to change hospitality through integrity and grace by constantly seeking new ways of operating that create a better life for everyone involved — team members, community members, and guests.

Ingredients and how we nourish our bodies are important. We do our best to source products that are local, organic, and free of antibiotics. We cherish our relationships with local farmers and purveyors, who bring us the best they can grow and source. When making purchasing decisions, we strive to align ourselves with like-minded small businesses. 

We respect boundaries and understand the importance of work-life balance. Flexible hours and schedules are available for all who need them. Women in the hospitality industry should not have to make a decision between their careers and motherhood.  Women should have the opportunity to thrive both in the workplace as well as at home. We believe in creating a more stable and equitable wage for restaurant workers through benefits and a positive environment.

We are here to help elevate the hospitality industry itself. Behind everything we do is the driving belief that when it comes to hospitality, taking a people-positive, community-focused, purpose-driven approach is the right thing to do, and it’s the right way to build a successful and sustainable business.

We try to do our best, and we appreciate your support in our journey.

Why a 22% Service Charge?

A Short Answer

We add a 22% service charge to pay a higher hourly wage to our hourly team members. The 22% allows us to create equality and stability in our industry. We aim to ensure fair, equitable wages and benefits for hourly team members. The entire 22% goes towards hourly payroll and benefits. We have included an optional gratuity line if guests wish to acknowledge the team for an exceptional experience. Any additional gratuity is distributed among all hourly dining room and kitchen team members who collectively help create your dining experience.

A Longer Answer

We believe the traditional restaurant compensation model needs to be fixed. It needs to provide the kind of stability and equality of pay that restaurant team members deserve.  We feel compelled to offer a different business model to our team, our community, and the industry as a whole, ensuring people in our industry receive fair and equitable wages and benefits transparently.

There is a profound pay disparity between those working behind the scenes, in kitchens and dish rooms, and our front-of-house service staff, despite both teams being essential to the guest experience and the business. This is largely a product of the common restaurant structure in the U.S.—a broken system built on a low-overhead model consisting of minimum-wage kitchen employees and well-below-minimum-wage service staff. These employees are subject to the customary American tipping system that data shows suffers from bias, sexism, and discrimination.

At our restaurants, we charge a 22% service charge, so we can use the average gratuity left (22%) by guests to pay our entire hourly team a higher hourly rate. We believe good wages and an open dialogue lead to a stronger, happier team and, ultimately, a better experience for you as a guest.

Should you wish to acknowledge the team for an exceptional experience, we have included an optional gratuity line.  Any additional gratuity is distributed among all hourly members in the dining room and kitchen who collectively help create your dining experience. Our managers never receive any portion of the tips left for the hourly team.

We will continue to seek new and innovative ways of operating restaurants that create a better life for employees and a better community for our neighbors and guests.  

Thank you for supporting us as we strive to change hospitality through integrity and grace.

Hollis Wells Silverman

The Duck & The Peach | La Collina | Méli Wine & Mezze | The Wells

Eastern Point Collective