The Tipping Debate Continues
I could go on against tipping, but let’s leave it at this: it is irrational, outdated, ineffective, confusing, prone to abuse and sometimes discriminatory. The people who take care of us in restaurants deserve a better system, and so do we.
That’s one reason we pay attention when a restaurant tries another way, as Sushi Yasuda in Manhattan started to do two months ago. Raising most of its prices, it appended this note to credit card slips: “Following the custom in Japan, Sushi Yasuda’s service staff are fully compensated by their salary. Therefore gratuities are not accepted.”
In the Times, Pete Wells (who you may recall for his viral review on Guy Fieri’s restaurant) adds to the tipping debate in a column about why he believes tipping is no longer effective. Wells talks to several chefs and restaurant owners in his column, but it would have been much better to get a wider range of perspectives from actual servers as well as the workers who bus the tables and wash the dishes.
Photo: Bill Holmes
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