Kerry Close reports about the cancellation of no-tipping policy in may restaurants n around the US. The journalist explains that this measure was implemented in order to equalize the payment received by those who receive and those who do not receive tips like cooks. However, it was found that 60% of the customers were dissatisfied with such experiment in Joe’s Crab Snack, for example, and the chain, which lost between 8% and 60% of the diners, stopped the implementation of the no-tips policy. According to Thad Vogler, the tips were brought back in his restaurants as the policy was difficult to maintain because of waiters’ high turnover. On the other hand, Danny Meyer, the founder of Union Square Hospitality and Shake Snack, keeps the no-tips policy by raising wages at 13 of his restaurants along with the 25% increase of the menu prices (Close).
The article clearly shows that running a restaurant is a complex business, and plenty of factors should be taken into consideration. Though the initiative to eliminate tipping seems to be good for employees, employers and guests, it causes the inverse effect and results in the strong disapproval. Diners are not delighted with the raise of the menu prices as well as with the violation of the custom of tipping. The employees, who are able to receive equal and stable salary, leave for the restaurants where tipping is possible. The restaurateurs count that the policy is too hard to maintain in the modern world where the turnover is too high. All in all, it seems that any change in the restaurant business should be carefully examined before the implementation.
Works Cited
Close, Kerry. "You'll Probably Have to Keep Tipping at Restaurants." Time. Time, 16 May
2016. Web. 30 May 2016. <http://time.com/money/4337028/no-tipping-restaurants-policy/>.
