At the tipping point: It’s time to include tips in menu prices as restaurants reopen from COVID lockdowns
(Version anglaise seulement)
par 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.
Lire l'article complet
© La Conversation
-
dimanche 11 juillet 2021
