Hospitality Philosophy
Our Hospitality Philosophy
At CCG, hospitality is more than service—it’s a genuine desire to care for people.
We believe that unforgettable dining experiences are created by teams who feel supported, respected, and inspired. From the moment you walk through our doors, our goal is to deliver warm, thoughtful, and attentive hospitality—rooted in human connection.
We hire people who love hospitality and want to grow within it. We invest deeply in training, mentorship, and professional development so our teams can build meaningful, long‑term careers in this industry. Our service model is designed to support that commitment—both for our guests and for the people who make your experience possible.
Our Values
Everything we do is guided by the following values:
Hospitality – Genuine care, generosity, and attentiveness in every interaction
Equity – Fair and consistent compensation for the entire team
Inclusion – Creating welcoming spaces for guests and employees alike
Creativity – Encouraging innovation, collaboration, and craftsmanship
Intellectual Curiosity – Always learning, improving, and questioning how we can do better
Empathy – Treating people with respect, understanding, and humility
Professional Development – Supporting growth at every stage of a hospitality career
Integrity – Doing what’s right, even when it’s hard
Transparency – Being open and honest about our practices and policies
Our Culture
We believe happy employees create great guest experiences.
That’s why we work to foster a culture grounded in collaboration, creativity, accountability, and care. Our teams work across roles—front of house, back of house, and leadership—to deliver deeply connected hospitality.
By prioritizing equity and stability for everyone who contributes to your visit, we aim to build a workplace where people feel valued—and where guests can feel the difference.
Frequently Asked Questions
Why do you mandate a 20% service charge?
The 20% service charge allows us to move away from an exclusively tip-based compensation model and toward a more equitable system for everyone who contributes to your dining experience.
Hospitality is a team effort. Cooks, servers, bartenders, hosts, runners, dishwashers, and managers all play a role in delivering your meal and service. The service charge helps us compensate our entire team more fairly and consistently, while supporting livable wages and long-term careers in hospitality.
How is the service charge distributed?
100% of the service charge is distributed among the employees who contribute to your dining experience—including front‑of‑house, back‑of‑house, and management team members. The company keeps none of it.
Do I need to tip on top of the service charge?
No. Gratuity is completely optional and never expected.
If you choose to leave a tip, it goes entirely to the front‑of‑house service team in accordance with Colorado law, and is always appreciated.
Why don’t you just raise your prices instead?
Raising menu prices alone often reinforces longstanding wage inequities within restaurants—particularly between front‑of‑house and back‑of‑house roles.
Our service model allows us to be more transparent about where your money goes and ensures more balanced compensation across the entire team, rather than relying solely on fluctuating gratuities.
What if I don’t want to pay the service charge?
We will not remove the service charge. If you have questions or concerns about your dining experience, please let a manager know. We are always happy to have a conversation.
What if I feel the experience didn’t earn a 20% service charge?
We want to know.
If something fell short—whether it was food, service, or any part of your experience—please speak with a manager during your visit or contact us afterward. Your feedback matters, and it helps us improve.
Our goal is always to deliver hospitality worthy of your trust and your time.
Thank you for taking the time to learn about our approach to hospitality. We’re grateful to share our table with you—and to support the people who make it possible.