Rethinking Restaurant Tipping

This chapter explores the transition from traditional tipping systems to no-tipping policies in the restaurant industry, focusing on the implications for staff compensation and customer experience. It discusses the complexities of wage disparities between front-of-house and kitchen staff, the challenges in implementing new compensation structures, and the historical context of tipping practices. The narrative reflects on the potential for a more equitable system that benefits both employees and customers, while also considering the future of tipping in a changing economic landscape.