Tipping seems to be more coercive and less tied to service quality these days.
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Articles on Restaurants
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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 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.
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.
Truffles are one of the world’s most expensive foods and climate crisis is changing the way they grow.
The Menu’s real horror comes from the ways food, eating, and cooking lose their carnal pleasures under capitalism.
Tipping isn’t going to disappear anytime soon, but provinces can do more to protect servers.
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.
A despotic chef reveals the theatre, terror and class divides of haute cuisine.
Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
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.
The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
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.
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.
The claim that workers are simply moving to white-collar sectors obscures structural barriers to labour mobility, including racism and discrimination.
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?
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 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.
‘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.
Top contributors
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Professor, Food Economics, University of Guelph
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Associate Professor in Hospitality, Food and Tourism Management, University of Guelph
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Chester D. Tripp Professor of History, Yale University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Assistant Professor in Marketing, University of Bradford
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Professor of Food and Beverage Management, Cornell University
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Lecturer/assistant professor in Marketing, Macquarie University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Sc.D. candidate in the Department of Nutrition, Harvard University
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Senior Lecturer in Environmental Health, CQUniversity Australia
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Professor and Chief, Infectious Disease, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo
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Professor of Urban and Environmental Policy and Planning, Tufts University
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Associate Science Editor & Co-Host of The Conversation Weekly Podcast, The Conversation
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Assistant Professor, National Yang Ming Chiao Tung University, Taiwan, Griffith University
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Lecturer in Science Communication, The University of Western Australia
