At the tipping point: It’s time to include tips in menu prices as restaurants reopen from COVID lockdowns
By Sylvain Charlebois, Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
Poppy Nicolette Riddle, Research associate, Dalhousie University
Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
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- Sunday, July 11, 2021