The Problem With Restaurant Tipping

Aug 27, 2013

Credit Bryan Costin via flickr Creative Commons

How much tip do you typically leave for your server when you dine out? Maybe 20% if the service is good? 18% if you can do the math? The New York Post reported last year that many diners in that city leave a 25% to even 30% gratuity to their bill. Tipping is meant to incentivize and reward exceptional service, but a new movement proposes that the quest for the mighty tip is at the root of some problems in the restaurant industry. Bruce McAdams is a seasoned restauranteur and professor leading the Sustainable Restaurant Project at the University of Guelph in Ontario, Canada…he gave a Ted-X talk last year on the problems with restaurant tipping.