John and I got into a discussion yesterday about the merits of a tipless restaurant and all the implications and changes to the ‘normal’ system that would involve, and how it would work in terms of compensation and motivation and all that. I then decided to ask the good people at ‘Making of a Restaurant’ if they’d ever fielded this question before, and they went and made an excellent post out of it, complete with ensuing discussion in their comments. Thanks Guys! 🙂

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