Providing a consistently excellent dining experience requires all staff members working together, including the kitchen team. Since 1987, our kitchen teams are the foundation of the made from scratch goodness our guests have come to expect.

Like many industries, the hospitality industry is undergoing significant shifts. Providing equitable wages for all team members is a huge priority for us! To provide higher wages for kitchen members and non-tipped staff, have made changes to our service charge/voluntary tipping practices.

Servers & bartenders do not retain any part of the 4.5% service charge. Lombardi’s Restaurant Group retains 100% of the 4.5% service charge to provide equitable compensation packages to all team members.

Our servers and bartenders continue to experience strong base wage & tip income growth through annual minimum wage increases, and menu price adjustments. We believe the best way for full-service restaurants to address the huge wage disparity between service and kitchen staff, is to implement a hybrid tipping model, made up of a small service charge, while leaving tipping up to the guest.

If any aspect of your dining experience was not up to your standards, simply ask a manager for a refund of the service charge.

We appreciate your patronage and support of local restaurants!

If any aspect of your dining experience was not up to your standards, simply ask a manager for a refund of the service charge. You may also reach us at info@hookandcleaver.com

Kerri Lonergan-Dreke
CEO