It’s unclear what raising the tipped minimum wage or getting rid of it altogether does to labor markets.
Articles on Restaurant workers
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Tipping isn’t going to disappear anytime soon, but provinces can do more to protect servers.
The claim that workers are simply moving to white-collar sectors obscures structural barriers to labour mobility, including racism and discrimination.
Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack the training, skills and confidence to manage food allergies safely and effectively.
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?
Restaurant tipping came to North America in the early 20th century and has become well-established here even as the practice is less common in the U.K. and Europe. Is it time to rethink it?
Top contributors
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Professor of Food and Beverage Management, Cornell University
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Professor, Food Economics, University of Guelph
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Clinical Professor of Law, University of Chicago
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Associate Professor, Department of Psychology, University of Calgary
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Assistant Professor, Organizational Behavior & Human Resource Management, Wilfrid Laurier University
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PhD Student, Organizational Leadership, University of Guelph
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Professor of Human Resources and Organizational Behaviour, University of Saskatchewan
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PhD Candidate, Industrial and Organizational Psychology, University of Calgary
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Researcher, CERC Migration Program, Toronto Metropolitan University
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Research Professor, Political Economy Research Institute, UMass Amherst
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Associate Professor of Sociology and Director of the Labor Center, UMass Amherst