John

Tipping.
It’s a constant issue of contention between the restaurant going public and the food-service industry that supports their habits. I’ve been on all sides of the issue as a server who works for tips, as the manager of a restaurant that employs servers who’s financial well-being depends on tips and as the patron of a restaurant who is expected to provide a tip to supplement the low wages the owner provides. I can tell you the issue looks bad from each of those angles. (more…)