The initiative aims to create community and expand access to restaurant experiences by allowing guests to pay what they are able while maintaining a normal service environment.

Yes. The kitchen remains open, the menu is offered as usual, and the team works a full service during regular service hours. The only change is the payment model.

We provide a check at the of the meal with regular prices shown for reference and context. Guests are welcome to pay according to their ability. If guests want to pay in cash we give them an envelope. If guests want to pay with card, we ask them the amount they want to pay and charge them with the card machine. Some guests have also paid in trade (artwork, home made salsas, exercise classes for the team etc) which of course are also welcome.

At the restaurant we create a flexible payment option within their point-of-sale system to record payments.

Based on Masala y Maíz’s experience over several years, the initiative has not resulted in financial loss and has often generated similar revenue to a regular day of service.

We recommend that all beverages be charged at regular price, though each restaurant may choose how to structure this.

No. “Pay What You Can” only applies to dining in the restaurant.

When a guest pays (by cash or card), they are asked how much of their payment is for tip and how much goes to the restaurant. In our experience, the staff make the same amount or more in tips on this day as they would on a normal day.

Participating restaurants will receive a shared playbook developed by Masala y Maíz, based on years of experience running Pay What You Can services. The framework addresses: service design and pacing, guest communication, team preparation and moral, financial considerations, community engagement, press and interview talking points. Restaurants are encouraged to adapt these guidelines to their own realities and service culture. We will host online trainings and will be available to answer any questions.

We will be launching a targeted international press campaign to get coverage in your local market and international coverage for all participating restaurants.