Today is your day Boomer! I experienced tip-flation at an eating establishment last night. Our service was good, but not great, and I felt she deserved a 15% tip. The lowest offered on the payment machine was 18% and the highest was a whopping 30%! And....it was so hard to figure out how to change the numbers that I finally settled on the 18. Hmmmmmm, I don't like it, so I did some research and want to share with you what I think is a good tip idea going forward. It comes from CTV News and a restaurant owner in Toronto: "Jennifer Low says all her employees receive a wage of at least $23.15 per hour, which is a living wage. Inspired by her home country of Singapore and time spent in New Zealand, where neither country has a tipping culture, Low explains patrons can enjoy their food by not being surprised at their subtotal and staff don't argue over splitting tips. "By discouraging tipping, it's creating more equity and we're able to be more inclusive," Low says. Rising food costs and supply chain issues have been challenging on the restaurant but Low says she's had to make adjustments to ensure food prices remain reasonable for customers and staff continue to be paid fairly."For us to care for our employees and our customers, it means we have to make sacrifices." Thoughts Boomers? This is my preferred tip to take the tip out of food service. Cheers!

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