Summary of Will “No-Tipping” Save the Restaurant Industry?
Tipping is an unjust, unsustainable practice. Restaurateur Danny Meyer suggests a sweeping change.
Danny Meyer, CEO of Union Square Hospitality Group, has disrupted the restaurant industry by rolling out a “no-tipping” policy across all his eateries. Tipping is an American institution, so his idea has met much resistance. While food critic Adam Rapoport offers an unsavory masterclass in how not to conduct an interview by continually interrupting his guest during their hour-long conversation, patient viewers will be served with a rich taste of Meyer’s rationale. getAbstract suggests Meyer’s appetizing report to leaders, employees and patrons of the dining industry.
In this summary, you will learn
- Why America’s tipping culture is inequitable
- How restaurateur Danny Meyer suggests reconciling that disparity
Comment on this summary
Customers who read this summary also read
Michael Moynihan et al.
Vice News, 2015
John Pudner et al.
Aspen Institute, 2015
Neal Gabler and Scott Stossel
The Atlantic, 2016
TED Conferences LLC, 2014