An Open Letter to the Restaurant Community:

Why we changed our business model, and why you will no longer see a house administrative fee on your bill.

In 2015, Tres Gatos in Jamaica Plain became one of the first restaurants in Boston to introduce a house administrative fee. We did so in order to better compensate our back-of-house kitchen staff and begin closing the ever-widening pay gap between tipped and non-tipped employees. That decision was driven by our belief that a sustainable restaurant must support all members of its team fairly.

For many years, tipped front-of-house team members have made more than twice as much as non-tipped back-of-house employees. This gap only deepened each time menu prices rose to cover inflation, since higher revenue increased tips but did nothing to raise kitchen wages. The disparity created an impossible situation in which talented cooks—essential to the quality and soul of our restaurant—were left behind.

Our administrative fee was one of the first local attempts to address this critical problem. By tying part of our kitchen compensation to top-line revenue, we were able to provide higher wages, benefits, and more sustainable schedules for the back-of-house team. We are proud of the transparency with which we shared this change, and grateful to our guests and peers who supported us.

A new chapter begins.
As of September 2025, new rules from the Massachusetts Attorney General require that all mandatory charges be incorporated into menu prices. This means that restaurants can no longer add a separate line item like a “Hospitality Administrative Fee.” In order to comply with this law—while staying true to our values—we have updated our food prices to ensure our back-of-house staff continue to be compensated equitably.

For you as our guest, the difference is simple:

• You will no longer see a “HAF” line on your check.

• Menu prices now reflect the total cost of your meal up front.

• Beverage pricing remains unchanged.

• As always, an automatic gratuity will still be added for parties of six or more.

Our commitment remains the same.
While the structure has changed, the purpose has not. Every adjustment we make is in service of creating a restaurant where cooks, servers, bartenders, dishwashers, and managers all share more fairly in the success of the business. Without that balance, independent restaurants like ours cannot thrive.

We know change can sometimes be confusing, but we hope you will understand why these adjustments are necessary—and why we remain committed to leading with fairness, transparency, and sustainability. By dining with us, you are directly supporting not only the food on your plate but also the livelihoods of the people who prepare it.

Thank you for your understanding, your trust, and your continued support of Tres Gatos.

— David Doyle & Maricely Pérez-Alers
Owners of Tres Gatos in Jamaica Plain