Digital payment methods may automatically prompt you to leave a gratuity.
AP Photo/Nam Y. Huh
Tipping seems to be more coercive and less tied to service quality these days.
The government has begun phasing out six types of harmful plastics as part of its plan to ban single-use plastics.
THE CANADIAN PRESS/Tijana Martin
Canada is seen as leading the way in banning single-use plastics. But how comprehensive are these actions, and how realistic is the dream of a zero-waste future?
Immigrant chefs feel more constrained in how their food is valued.
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Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
Many restaurant workers see violence as a core aspect of a hardscrabble kitchen culture that has existed for generations.
Jetta Productions/David Atkinson via Getty Images
Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
A handful of Black Truffles found whilst hunting with dogs.
Alistair Heap/Alamy Stock Photo
Truffles are one of the world’s most expensive foods and climate crisis is changing the way they grow.
Margot, played by Anya Taylor-Joy, is important because viewers without much experience with fine dining culture, or who empathize with criticisms of it, can relate to her.
(Eric Zachanowich/Searchlight Pictures)
The Menu’s real horror comes from the ways food, eating, and cooking lose their carnal pleasures under capitalism.
Tipping requires customers to increase the wages of a restaurant’s servers — something that should be the employer’s responsibility.
Tipping isn’t going to disappear anytime soon, but provinces can do more to protect servers.
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.
Ralph Fiennes (centre) plays The Menu’s mad Chef Slowick.
A despotic chef reveals the theatre, terror and class divides of haute cuisine.
Dairy, meats and eggs can get risky when left in warm conditions.
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Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
Warmer-water preferring fish species like sardines and squid may soon dominate seafood menus on the west coast of Canada.
As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.
Tipping reshapes the relationship between workers and their managers, and workers and consumers. In doing so, it has wide-ranging effects on workers.
The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
Customers may prefer the old-fashioned tip jar.
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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.
COVID guidelines have changed a lot over the past few years as the pandemic has ebbed and flowed.
AP Photo/Jeff Chiu
The constantly changing COVID-19 rules can be frustrating. But this pandemic is like no other public health crisis in history. It is better to think of the virus and US responses the way we think about hurricanes.
In three different experiments, plant-based meal sales rose when there were more menu options.
Although the pandemic was an accelerant, labour shortages have plagued the hospitality industry for years.
THE CANADIAN PRESS/Ryan Remiorz
The claim that workers are simply moving to white-collar sectors obscures structural barriers to labour mobility, including racism and discrimination.
A waitress wears a mask while carrying drinks for guests inside the Blu Martini restaurant in Kingston, Ont., in July 2021.
THE CANADIAN PRESS/Lars Hagberg
Should the chronic hiring struggles of Canadian restaurants be referred to as a labour shortage, or can it be more accurately portrayed as a retention issue fuelled by a lack of decent work?
An effective approach to allergy communications is for servers to ask customers about food allergies.
Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack the training, skills and confidence to manage food allergies safely and effectively.
The Grand Véfour has been serving fine dining to Parisians for more than 200 years.
The first restaurants in Paris were based on the medicinal powers of soup, but these establishments soon transformed into the temples to gastronomy we know today.
The entrance to Chez Panisse in Berkeley, California.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.