Millions of World Cup visitors come from countries where tipping isn’t customary. A hospitality management professor explains what that means for service workers in Canada.
Articles on Tipping
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Why do tip prompts feel uncomfortable in some places but not others? New research suggests it’s not about money but about the social norms being disrupted.
Tipped workers are more likely to see modest gains than a tax-free windfall.
Research confirms what many coffee shop patrons intuitively know.
Voters, city council and even local business leaders have tried to raise the city’s minimum wage, but face pushback from the state legislature in Harrisburg.
With the current affordability crisis and tip inflation, many Canadians can’t afford to tip extra this holiday season.
Tipping seems to be more coercive and less tied to service quality these days.
Tipping isn’t going to disappear anytime soon, but provinces can do more to protect servers.
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.
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.
How do you feel when your barista asks you for a tip before she makes your cappuccino?
The ongoing labour dispute at the Rainforest Cafe in Niagara Falls, Ont., highlights some dubious efforts by employers to take tips from hospitality workers due to minimum wage increases.
Studies show a weak relationship between tip amounts and quality of service. But the color gold seems to have a way of making diners feel wealthier – and more generous.
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?
Domino’s Pizza and Ford have teamed up to offer pizza delivery via driverless cars in Michigan. Is it the way of the future?
Blacks and Hispanics do tip, on average, less than whites. But research shows waiters aren’t only motivated by economics when they offer inferior service.
Top contributors
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Associate Professor of Marketing, BI Norwegian Business School
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Associate Professor of Marketing, University of Richmond
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor, Food Economics, University of Guelph
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Professor of Food and Beverage Management, Cornell University
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Associate Professor of Sociology, Wayne State University
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Research and Innovation Officer at the Wealth and Work Futures Lab, Lindy Institute for Urban Innovation, Drexel University
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Research associate, Dalhousie University
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Professor of Human Resources and Organizational Behaviour, University of Saskatchewan
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Associate Professor of Business and Society, Gustavson School of Business, University of Victoria
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Associate Professor of Quantitative Marketing and Analytics, Binghamton University, State University of New York; Indiana University
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Associate Professor of Business, Boston University
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Professor in Consumer Behaviour, Western University
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Assistant Professor of Consumer Behavior, Western University
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Professor and former Director (2015-2025), Ted Rogers School of Hospitality and Tourism Management, Toronto Metropolitan University