Want to start a debate? Just bring up tipping. Tipping brings up a lot of big feelings from both hospitality staff and their guests. GOOD Magazine takes on the lightning rod topic, breaking down how tipping habits shift by generation (and cites SpotOn’s research from the front lines). Restaurant operators: how are you taking care of your people and your guests when it comes to tipping? Read on: link is in the comments.
SpotOn
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Full article: good.is/tipping-by-generation And check out our tipping report: spoton.com/blog/generational-tipping-survey
Restaurant Tech & Operations Consultant | Hospitality Industry Enthusiast | Self Proclaimed Foodie Crystal.Mallard.1@SpotOn.com
1wI will stand by tipping is at the discretion of the service receiver. That 15/20/25 percent should be for full bar and table service! NO retailers or drive thrus your customers in that model are not supplemental to the working wage you should be paying employees!