Word of Mouth
Tue August 27, 2013
The Problem With Restaurant Tipping
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.