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.
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.
How do you feel when your barista asks you for a tip before she makes your cappuccino?
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.
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.
Some observers say we should eliminate tipping in restaurants because of the negative impact on workers. But how do customers feel about that?
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?
Domino’s Pizza and Ford have teamed up to offer pizza delivery via driverless cars in Michigan. Is it the way of the future?
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.