Tipping has come under attack in recent months. Since the early days of hospitality, American diners have offered gratuities to servers in restaurants. These days, tips usually reflect from 10 percent to 20 percent of a bill, generating an annual total of about $42 billion at full-service restaurants alone, according to one economist’s estimate. But many are now questioning the wisdom of tipping altogether. In recent weeks the practice has been debated by several high-profile ...
Subscribe to a Premium Account
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com