Will restaurants do away with tipping? That's already the case in much of Europe, and now some American restaurants are doing the same. Danny Meyer, famous restauranteur, recently said that tipping is a socialist practice, because the tips are pooled and the best servers don't get extra. He prefers higher prices on the menu, with no gratuity at all.
Is that better for servers, for diners, for everyone? Or is there still value in rewarding great service with bigger tips? Our panel looks at the future of tipping and dining out. Our guests:
- Janine Wasley, owner, Avvino
- Amanda Antinore, food writer, Democrat & Chronicle
- Chris Grocki, director of operations, Char Steak and Lounge
- Mark Potter, longtime local server
