HTM professor Bruce McAdams explores the absurdity of the idea of tipping based on the amount of the cheque and not the level of service. After a New York restaurant instituted a no tipping policy and instead increased prices 15 per cent to pay staff fair wages and benefits, the industry wonders if this is the beginning of the end for tipping. Did you get great service? Don't leave a tip. [1]
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The Gordon S. Lang School of Business and Economics at the University of Guelph is committed to developing leaders with a social conscience, an environmental sensibility and a commitment to their communities. We offer a wide range of specialized programs in business and economics across undergraduate, graduate and professional education.
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