As the cost of living continues to rise, the amount Canadians are being asked to tip is also increasing due to a phenomenon known as tip inflation.
Articles on Gratuity
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The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
Delivery services and cafes commonly prompt customers to leave a specific tip – for example, 15%, 20%, 25% – at the point of sale rather than after completing the service.
Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
It’s long been known that Black patrons of bars and restaurants tend to get worse service than white customers. What’s not been well understood is precisely why.
The budget bill just signed into law by the president will both make it harder for restaurants to take worker tips while reducing a form of inequality rife in the industry.
Some observers say we should eliminate tipping in restaurants because of the negative impact on workers. But how do customers feel about that?
Domino’s Pizza and Ford have teamed up to offer pizza delivery via driverless cars in Michigan. Is it the way of the future?
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Clinical Professor of Law, University of Chicago
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Associate Professor of Sociology, Wayne State University
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Professor, Food Economics, University of Guelph
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Research associate, Dalhousie University
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Associate Professor of Business and Society, Gustavson School of Business, University of Victoria
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Professor of Food and Beverage Management, Cornell University
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Assistant Professor of Hospitality and Tourism Management, Purdue University