To tip or not to tip? That is the question.
The answer wasn’t a difficult one for one wealthy patron of Rouge in Rittenhouse Square. Earlier this week, the anonymous eater left the wait staff a $7,000 tip on a $258 bill. Sadly, not all of us can afford to be so generous. In fact, some proprietors feel that tipping is a broken business model altogether. This was said by David Jones the proprietor of the Smoke and Water, a 155-seat restaurant located on Vancouver Island, in British Columbia. According to one report, Jones (an admitted neophyte in the hospitality industry) has increased menu prices by about 18 per cent to replace tipping and intends to pay his staff a living wage, which is a business model that is accepted around the world in places such as Japan, New Zealand, Australia and parts of Europe.
Not sure what or who to tip? Don’t worry, I’ve got all the answers for you. Just take this simple quiz.