The Tipping Point
The Brian Lehrer Show | Oct 21, 2015
Adam Gopnik, staff writer for The New Yorker, takes the occasion of Danny Meyer's announcement of the end of tipping in his restaurants to review the history and meaning of the restaurant tip.
@BrianLehrer USHG not trying to even wages between FOH and BOH but the potential $15 wage of Shake Shack cooks and BOH of his restaurants
— cheffanxx (@cheffanxx) October 21, 2015
@BrianLehrer Waiters are nothing without the kitchen/floor staff that supports them. Everyone works hard in a restaurant.
— George Hahn (@georgehahn) October 21, 2015
@BrianLehrer The lady who just called assumes that ppl in offices don't care about doing good work? Odd way to think about compensation.
— Danielle (@bennettdanielle) October 21, 2015
