A new state law banning so-called hidden 'junk fees' when quoting prices to consumers takes effect on July 1, but some restaurant operators are facing difficult decisions with a possible exemption that is keeping many in a precarious limbo.At Tacolicious in San Francisco's Mission District, a cook sears a Niman Ranch grass-fed skirt steak to make a carne asada taco. 'The thought of raising the price more, it just keeps me up at night,' said Tacolicious founder Joe Hargrave.
'Any sort of hidden fee is kind of annoying. Obviously it's nice to be upfront about what the actual cost of something is,' said Hannah Gabany. A drop in patrons, wary of the increasing cost to dine out, would impact not only the operator's bottom line, but also cooks, bussers, and servers like Sammi Garcia. 'I'm a student, so I really rely on my tips,' said Garcia.
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Source: KTVU - 🏆 465. / 53 Read more »