The Importance of Gratuity in Restaurants

This week, Audie visits a restaurant that got rid of tipping, and looks into the movement to get rid of the practice all together. Our guests are Amanda Cohen, chef and owner of Dirt Candy, a no-tipping restaurant in Manhattan, and David Stockwell, co-owner of Faun in Brooklyn. We talk about the value – versus the cost – of good service, what the pandemic revealed about how customers really feel about tipping, and what happens when your ideals clash with your economic reality.  

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