TIPPING CULTURE Do you think it’s out of control? by Ryan Myson
H ave we reached the end of tipping? Are we approaching a point where it is no longer the model that supports the worker’s wage? I support people in the service industry who rely on the gratuity from patrons to make a decent living wage. Most work hard. They are difficult jobs with challenging personalities. Their efforts to add value to your service experience deserve acknowledgment, and in most cases that comes in the form of a tip for service. Boy has that model changed. Today most tipping is electronic and managed by the establishments offering the service. Employees have no idea what the tip total is until they receive their payout. In speaking with friends who rely on tips it is common for employers to “hold back” a percentage of the tips. Customer-facing staff would traditionally share their tips with behind-the-counter workers, like the chefs and other kitchen and support staff. 24 SPOTLIGHT MAGAZINE ON BUSINESS MAGAZINE • VOL 23 ISSUE 5
Made with FlippingBook interactive PDF creator