Tipping point
Should the practice of tipping waiting staff be outlawed? That was the question BigHospitality put to our readers in June following the news that one New York restaurant had decided to ban the practice and pay staff better wages rather than topping them up with customer gratuities.
The idea was called 'ridiculous' by Fred Sirieix general manager at Galvin at Windows while restaurateur Russell Norman saying the move would only work if the whole industry adopted it and would inevitably lead to a hike in prices.
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