The opening of Parksville, B.C. restaurant Smoke and Water has people talking about the future of tipping in Canadian restaurants. The soon-to-be eatery has opted to increase the prices of its menu items by 18 per cent in order pay its staff a living wage. Professors Bruce McAdams [1] and Mike von Massow from the School of Hospitality, Food and Tourism Management [2] comment on this new approach.

Read "Have we reached a ‘non-tipping’ point with gratuities? [3]" from the Globe and Mail.