A server brings food to a table as people dine at a restaurant in Vancouver in September 2021. For many people, deciding exactly how much to tip in a given situation can be uncomfortable.
THE CANADIAN PRESS/Darryl Dyck
As the cost of living continues to rise, the amount Canadians are being asked to tip is also increasing due to a phenomenon known as tip inflation.
Tipping reshapes the relationship between workers and their managers, and workers and consumers. In doing so, it has wide-ranging effects on workers.
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Delivery services and cafes commonly prompt customers to leave a specific tip – for example, 15%, 20%, 25% – at the point of sale rather than after completing the service.
Tipping, a popular cultural practice in Canada, can have hidden consequences for food service workers.
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Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
Some people argue the poor service is because of a stereotype that Black people tip less.
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It’s long been known that Black patrons of bars and restaurants tend to get worse service than white customers. What’s not been well understood is precisely why.
Lawmakers have been generous.
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The budget bill just signed into law by the president will both make it harder for restaurants to take worker tips while reducing a form of inequality rife in the industry.
Companies with no-tipping policies can affect customer satisfaction.
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