Back in January we asked in a blog post what would happen if we abandoned the tipping system that's become the mainstream method for providing front-end restaurant staff with compensation. The post was spurred by a TEDx talk given by Bruce McAdams, a Canadian restaurateur-turned-professor who advocates the end of the tipping system.
Comments came in from all sides of the argument, from business owners, waitstaff, bartenders and the customers that they served. Industry folks who felt like they were tipped well for their work wanted things to stay just the way they are. Others thought a fair living wage didn't sound like a bad idea. And to think: A waiter could never be stiffed on a table of 17 again.
Customers turned the conversation into a debate on how to calculate a tip, and whether or not to calculate a tip on tax and booze. The cheapos were shamed.More »