{"id":2831,"date":"2016-09-06T16:43:38","date_gmt":"2016-09-06T20:43:38","guid":{"rendered":"https:\/\/www.bu.edu\/questrom-magazine\/?page_id=2831"},"modified":"2019-11-14T12:25:19","modified_gmt":"2019-11-14T17:25:19","slug":"skip-the-tip","status":"publish","type":"page","link":"https:\/\/www.bu.edu\/questrom-magazine\/fall-2016\/skip-the-tip\/","title":{"rendered":"Skip the Tip"},"content":{"rendered":"<p><strong>Be honest:<\/strong> How often does the tip you leave a server actually reflect their performance? Most of the time, whether the dining experience left you cheering or grumbling, you leave the same percentage of the bill, writes <a href=\"http:\/\/www.bu.edu\/questrom\/faculty-research\/faculty-directory\/jay-zagorsky\/\">Jay Zagorsky<\/a>, an adjunct associate professor of markets, public policy &amp; law, in the <a href=\"http:\/\/www.wsj.com\/articles\/is-it-time-to-end-tipping-1456715614\"><em>Wall Street Journal<\/em><\/a>.<\/p>\n<p>From its inception as a practice to encourage speedy service, tipping has evolved into \u201can unfair, counterproductive method of running a business,\u201d he writes. Tips are confusing to calculate (especially for the tipsy or mathematically challenged), create pay disparities between front- and back-of-house staff, and are a drain on government tax coffers.<\/p>\n<p>So, what\u2019s the solution? \u201cA simple way to encourage more restaurants to eliminate tipping is to require them to pay the prevailing minimum wage to all staff, and not a special subminimum wage for tipped workers,\u201d he says. \u201cThis would incentivize restaurants to eliminate tipping on their own, making eating out in the US a simpler, fairer, and more honest system, where the price seen on the menu or advertisement is the actual price you pay.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Be honest: How often does the tip you leave a server actually reflect their performance? Most of the time, whether the dining experience left you cheering or grumbling, you leave the same percentage of the bill, writes Jay Zagorsky, an adjunct associate professor of markets, public policy &amp; law, in the Wall Street Journal. From [&hellip;]<\/p>\n","protected":false},"author":10779,"featured_media":0,"parent":2801,"menu_order":21,"comment_status":"closed","ping_status":"closed","template":"story.php","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Skip the Tip - Questrom Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bu.edu\/questrom-magazine\/fall-2016\/skip-the-tip\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Skip the Tip - Questrom Magazine\" \/>\n<meta property=\"og:description\" content=\"Be honest: How often does the tip you leave a server actually reflect their performance? Most of the time, whether the dining experience left you cheering or grumbling, you leave the same percentage of the bill, writes Jay Zagorsky, an adjunct associate professor of markets, public policy &amp; law, in the Wall Street Journal. 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Most of the time, whether the dining experience left you cheering or grumbling, you leave the same percentage of the bill, writes Jay Zagorsky, an adjunct associate professor of markets, public policy &amp; law, in the Wall Street Journal. 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