<
http://www.slate.com/articles/life/culturebox/2013/08/tipless_restaurants_the_linkery_s_owner_explains_why_abolishing_tipping.single.html>
"When we switched from tipping to a service charge, our food improved, probably
because our cooks were being paid more and didn't feel taken for granted. In
turn, business improved, and within a couple of months, our server team was
making more money than it had under the tipped system. The quality of our
service also improved."
A lengthy and interesting discussion on why the US restaurant tipping system is
discriminatory and makes working conditions and service worse. The article
linked above is the short version, the full-length article is in six parts
starting here:
http://jayporter.com/dispatches/observations-from-a-tipless-restaurant-part-1-overview/
Share and enjoy,
*** Xanni ***
—
Andrew Pam
Partner, Glass Wings
http://glasswings.com.au/
