On 8/14/2016 5:22 PM, graham wrote:
> No-tipping policies at US restaurants prompt delight and disaster
>
> https://www.theguardian.com/lifeands...fects-portland
>
>
> http://tiny.cc/ng4ydy
>
> Note the following point in the article:
> "According to research by Michael Lynn, professor of consumer behaviour
> and marketing at the Cornell University School of Hotel Administration,
> most people tip not based on service, but *because they feel guilty and
> obliged*. He also found that 53% of customers liked the idea of higher
> menu prices where tipping is not permitted."
Please note the following from the article, also:
"To rectify this, Dolich has devised the one house model at Park
Kitchen. Its a gratuity-free policy which has eliminated a distinction
between the front and back of house. He has cross-trained his employees
servers now cook and cooks now serve and they all work full time for
$15 per hour, with no tips, but full benefits and paid time off."
Do you know how rare it is to get full benefits and paid time off when
you work in a restaurant? Just sayin'.
Jill