Garcon, How Much For The Insurance?

Here’s an interesting idea:

“The owners of Republique on La Brea have added a 3% fee to every bill to pay for insurance for every employee“

The idea is that, instead of paying for or subsidizing employees’ insurance costs and reflecting that in the menu prices, the cost is unbundled and there for all to see.
I like this form of transparency.

On the other hand, some folks are concerned that they have “no way of knowing whether the restaurant will use the extra money for the stated cause.”
Which is a valid objection.

So, what do IB readers think? An idea whose time has come or not?