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Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they\u2019re doing and why.\n\nToday\u2019s guest is Amanda Cohen, chef and owner of Dirt Candy, the vegetable-forward restaurant in New York City. Amanda is known for her plant-forward cuisine, but she\u2019s also made a name for herself as someone not afraid to take on the system, especially when it comes to gratuities. Because of tipping\u2019s problematic realities, Amanda is resolutely anti-tipping. When she moved Dirt Candy to a bigger location in 2015, she set out to make things more equitable between her front and back of house, provide a true living wage, and show that there\u2019s an alternative to the pervasive gratuity culture. \n\nTune in to learn how she did it. Amanda also shares her advice on what to do if you\u2019re thinking of opening a restaurant today and gives a peek at her upcoming fall menu. \n\nWant to read more about tipping culture? Here\u2019s Vince Dixon\u2019s Eater article. \n\nThank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable \u201cSit With Us\u201d series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. \n\nHosted by Kerry Diamond\nProduced by Catherine Baker and Jenna Sadhu\nEdited by Jenna Sadhu\nEditorial Assistant Londyn Crenshaw\nMusic by Tralala, \u201cAll Fired Up\u201d\n\nRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. \n\nMore on Amanda: Dirt Candy, website