Death to Tipping
This essay is for restaurant owners, chefs, and anyone who wants to restore humanity in the restaurant business.
You’re thinking it. But I’m going to say it: Tipping sucks.
You know that feeling of dread as a Square register swivels toward you for a 20% tip on a muffin? Or the weird suspicion that you’re getting side-eyes from servers as you’re figuring out how much you’re going to tip on your bill?
Now what if we were to magically make tipping disappear? Think about the diner for a second. What if, by removing tips from your restaurant, you’ll actually end up delighting more guests, improving your food, and retaining employees? What if it’s really that easy? If there’s one thought experiment I’m willing to gamble on, that’s it: No tipping means better business.
Guests should never have to think about their bill. But with tipping you’re asking
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