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Tipping, a popular cultural practice in Canada, can have hidden consequences for food service workers. (Shutterstock)

At the tipping point: It’s time to include tips in menu prices as restaurants reopen from COVID lockdowns

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. PavelVinnik/iStock via Getty Images

Why waiters give Black customers poor service

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.
Hospitality workers across the country are concerned about efforts by employers to zero in on their tips. The ongoing labour dispute at the Rainforest Cafe in Niagara Falls underscores the alarm. Unsplash

Rainforest Cafe strike puts the spotlight on tip-sharing

The ongoing labour dispute at the Rainforest Cafe in Niagara Falls, Ont., highlights some dubious efforts by employers to take tips from hospitality workers due to minimum wage increases.
Researchers studied whether subtly being exposed to different colors could change tipping behavior. Anutr Yossundara/Shutterstock.com

Want better tips? Go for gold

Studies show a weak relationship between tip amounts and quality of service. But the color gold seems to have a way of making diners feel wealthier – and more generous.
Companies with no-tipping policies can affect customer satisfaction. Pra Chid/Shutterstock.com

How the war on tipping harms customers

Some observers say we should eliminate tipping in restaurants because of the negative impact on workers. But how do customers feel about that?
Some restaurant-owners are grappling with abolishing tipping. THE CANADIAN PRESS/Ryan Remiorz

With the holidays upon us, is it time to end tipping?

Restaurant tipping came to North America in the early 20th century and has become well-established here even as the practice is less common in the U.K. and Europe. Is it time to rethink it?
Expected tip size isn’t the only thing that influences the quality of service. 'Waitress' via www.shutterstock.com

Can we teach restaurant servers to treat all customers equally, regardless of race?

Blacks and Hispanics do tip, on average, less than whites. But research shows waiters aren’t only motivated by economics when they offer inferior service.

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