Description

Tipping has always been a hot-button issue, spawning arguments on television shows like Seinfeld or movies like Reservoir Dogs. But things got even tougher for tipping etiquette during the coronavirus pandemic. Whether because of the rise of food delivery apps and their fees, the financial squeeze individuals felt, or a million other reasons; tipping etiquette took a massive hit.

19% of Americans admit to tipping less now than they did before COVID-19

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss the role of tipping in a restaurant, how COVID-19 impacted tipping etiquette around the country, and even an LA restaurant that’s running on a hospitality-based business model without tipping.

Listen to Philip and Nyesha talk about tipping etiquette:

• How the back-of-house feels about tipping
• Nyesha’s experience with tips as a young chef
• How the rise of takeout and food delivery apps impacted tipping etiquette
• Tipping amounts have dropped during the COVID-19 pandemic
• Using flat service charges to negate the need for tipping
• The restaurant Pasjoli runs on a hospitality-based business model built on no tipping
• Will tipping numbers return?

Links:

Restaurant Hospitality - Pasjoli runs on a hospitality-based business model

Fast Company - The ulgy truth about tipping during COVID-19

We have a lot more content coming your way! Be sure to check out our other shows:

Full Comp 

The Happy Mouth Morning Show

Restaurant Marketing School

The Playbook