Another no-tipping test is scrapped

Fedora, one of the New York City restaurants that decided to discontinue gratuities, is ending the experiment after four months and reverting to tips.


Is tipping at the tipping point?

It’s been about a year since Union Square Hospitality Group’s President and CEO Danny Meyer started implementing his no-tipping policy as a new mode of compensation.

A look at the burger wars, no-tipping tests and sales slumps 2016 ushered in.

Wondering what peers are doing about fidget spinners, tipping and customer anxiety? Here are some of the more arresting approaches.

How are restaurants trying to sway consumers who are shorter on time than they are on dollars? Recent days provided head-turning examples and insights. Spoiler alert: Not all approaches are worth copying.

Under a new program called Hospitality Included, all 13 of Union Square Hospitality Group’s full-service restaurants will adopt a new compensation system.

The Trump administration has proposed the practice be allowed again as a way of equalizing front- and back-of-house pay, a reversal of the 2011 prohibition.

Here’s why they think eliminating tipping is a bad idea.

Public comments on a proposal to allow tips to be shared with back-of-house staff have been plentiful and negative. There are also allegations the Department of Labor hid a damning projection of the rule change's impact on servers' income.

The restaurateur says he wants to pay staff at his new Momofuku Nishi concept a “living wage.”

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