Tuesday, November 17, 2015

A tipping point? Restaurateur defends 'no tipping' policy

After the meal comes the math.
Dining out has long included figuring out the tip when the bill arrives, but that tradition could be changing with the number of restaurants testing "no-tipping" policies is growing.
In recent months, a handful of national chains have moved to dispose of gratuity. The owner of New York City's Craft explained to CNBC's "On the Money" that the move was done in part to make his staff's pay more rational. In many states, tipped employees receive hourly wages below the minimum because of gratuity. In theory, a no-tipping policy leaves waiters and waitresses less at the mercy of tips, which can fluctuate wildly if hourly wages are boosted as a result. Read more here

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