As the debate about gratuities heats up across the country, we got local industry pros together to talk about the effects of going tipless.
I’m conflicted about tipping. On one hand, I’ve worked for tips my entire adult life, mostly to my benefit. I’ve been paid at a higher rate by customers than any restaurant owner would ever offer. And sure, my wages are dependent on the whims and habits of an unpredictable public, but at the end of each night, I almost always walk with 20 percent of my total sales in tips. (Sales also have the nifty benefit of being tied to inflation.)