In this original, exploratory research, an employee perspective was taken in an effort to quantify the propensity of employees in the restaurant industry to desire a salaried pay scale as opposed to the current model of often lower wages and tips. A survey was conducted among front-of- the-house restaurant employees regarding their attitudes toward the predominant tipping model. An online data collection yielded 259 responses. The responses from this survey were then used in an ordered logistic model to determine, based on various characteristics, the propensity of the employees to choose a salaried model over the current alternative utilizing a small hourly wage plus tips. The results demonstrated that, on average, respondents who had been in the industry longer and were more financially responsible were more likely to want a salaried model of compensation.