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Black Lamb accepts reservations 28 days in advance.
When reserving, please keep in mind that many of the seats in our dining room are high-top and counter height seating. All seating is based on availability. Unfortunately, we cannot always honor seating requests for specific tables made via OpenTable. If you require a specific table height, or do not see what you are looking for online, please call the restaurant to inquire. The bar area welcomes walk-in guests and, during patio season, we will try to honor reservations with patio requests but cannot guarantee outdoor seating.
We require a credit card on file for parties of six or more. This card will only be charged in the event of a no show or cancellation within 24 hours of your reservation. Our cancellation fee is $20 per guest - we do not charge fees if your party size simply decreases.
Kitchen Administrative Fee
OUR ATTEMPT TO CLOSE THE RESTAURANT WAGE GAP
We have long struggled with the historic gap in wages between our Front of House/FoH staff (servers, bussers, bartenders) and our Back of House/BoH staff (line cooks, prep cooks, dishwashers) and are therefore applying a 3% Kitchen Administration Fee which will directly benefit our BoH staff.
WHAT’S THE ISSUE?
Since the bulk of a FoH staff’s wages come from tips that are calculated as a % of revenue, their wages have increased as inflation and subsequently prices in restaurants have increased. This unfortunately isn’t the case for BoH employees, since by law, they are not allowed to share in gratuity, tips, or service charges that go to FoH. Instead, their wages have only increased when more can be carved out of a restaurant’s bottom line margin. With the accelerated cost of doing business in the City of Boston - including such changes as increased minimum wages, mandatory health insurance, mandatory paid sick time, and inflation in a high-growth urban environment - these BoH wage increases have become increasingly more difficult to implement. In fact, BoH wage growth has now fallen behind FoH wage growth to the point in our industry that FoH employees are typically paid on average 2.5 times more than BoH employees.
We don’t think that’s right - it takes our entire team of FoH and BoH employees at Black Lamb to deliver service every day.
SO WHY DON’T YOU SIMPLY RAISE YOUR PRICES?
We have considered multiple ways of dealing with this issue, ranging from automatically calculating gratuity to instituting no-tipping that includes gratuity as part of our prices to simply raising prices. Since opening our other restaurants, it has become apparent to us that what’s needed is to create a direct connection to our top-line revenue for our BoH employees in the form of a Kitchen Administration Fee. So, we’re making this connection by having this Administration Fee go explicitly to our BoH employees.
We are extremely grateful for your patronage and welcome any questions you may have about this fee we’re instituting.
Heather, Colin, Ben, and Jefferson
Black Lamb Partners