{"id":1715,"date":"2016-11-15T13:52:06","date_gmt":"2016-11-15T13:52:06","guid":{"rendered":"https:\/\/www.porticomagazine.ca\/?p=1715"},"modified":"2020-10-28T14:40:26","modified_gmt":"2020-10-28T18:40:26","slug":"tipping-presents-challenges-for-restaurants","status":"publish","type":"post","link":"https:\/\/porticomagazine.ca\/2016\/11\/tipping-presents-challenges-for-restaurants\/","title":{"rendered":"Tipping presents challenges for restaurants"},"content":{"rendered":"

\"University<\/a><\/strong><\/p>\n

Tipping in restaurants is a widespread practice in need of reform, according to a new study by University of Guelph professors.<\/p>\n

They found tipping poses significant challenges for restaurants, with managers seeing difficulties in hiring chefs and maintaining a cordial workplace environment. Surprisingly, servers welcomed changes to how tips are divvied up, even at the risk of less income.<\/p>\n

Recently published in the Journal of Foodservice Business Research<\/em>, the study includes interviews with nearly 100 managers and servers, and 160 online surveys.<\/p>\n

\u201cThis may be the first study looking at how tipping affects restaurants; it creates many issues for them, the biggest one being inequity in pay,\u201d says co-author Prof. Bruce McAdams, Department of Hospitality, Food and Tourism Management. \u201cServers are generally making twice what those in the kitchen do, leading to a talent drain there. There are not enough chefs.\u201d<\/p>\n

A few restaurants in North America have attempted to address this issue by eliminating tipping and paying set salaries to staff, some servers have resisted.<\/p>\n

\u201cThe average server in our study earned $18 per hour in tips, plus minimum wage,\u201d says McAdams. \u201cThat adds up to nearly $28 per hour, so you can see why servers would not want to eliminate tipping.\u201d<\/p>\n

The study found some servers even resisted promotion to management because they would take home less pay.<\/p>\n

Tipping can cause problems for managers, including rivalries and poor service by servers focused on tips and competing for certain shifts or restaurant sections, says co-author Prof. Michael von Massow, Department of Food, Agricultural and Resource Economics.<\/p>\n

The survey found nine out of 10 servers supported pooling a portion of tips. It also found most managers and servers believe tipping rewards those who provide good customer service.<\/p>\n

\u201cSome customers also feel tipping ensures they get good service. What has been found, though, is most people tip within a certain window, regardless of service,\u201d says von Massow.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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