Tipping Point: Is It Time to Rethink Gratuity in Restaurants?
There's a growing movement to eliminate gratuities for servers. What does this mean for the restaurant world?
by Corie Brown
Jan 01, 2016
3 minutes
American diners really give it to their servers. In New York City and Los Angeles, tips at independent eateries average 22 percent of the check, a big jump from a generation ago, when 15 percent was the norm, according to restaurateurs. Waiters and bartenders often earn more than $50 an hour.
And that has to stop, say a growing number of restaurant owners. Bottom-line necessity and common sense are uniting
You’re reading a preview, subscribe to read more.
Start your free 30 days