“I know some people think it’s weird not to leave a tip, but it really defeats the purpose when they do in this case,” Keane said. “If guests want to show their enthusiasm and support for what we’re doing here we hope they’ll order more items off the menu or get something to go. That’s how our compensation model works, and we think people are going to love it once they get over how different it is.”

Beyond providing exceptional value to their customers, the other major concern of Keane and his team revolves around a challenge that most Napa Valley restaurants are facing: the difficulty in attracting and retaining qualified staff. Their answer? Pay a wage that is commensurate with the need.

“The truth is that even at $15 an hour, most people need to work two (or even three) full-time jobs to live here,” Keane said. “So we are paying our people a minimum of $20 per hour and it goes up from there — most are already at $25 or higher. That way our staff — which is more like family at this point — can thrive over the long haul.”

Beyond increasing the base pay every employee at Roadside 29 is also included in a profit-sharing program.