The waiter’s award: Why did the experiment with the cancellation of the tip have failed?

In the United States, there are fewer fewer those who advocate the cancellation of a tip in restaurants. Over the past few years, dozens of establishments for various reasons have tried to abandon this tradition. However, many later returned to her. JoE's Crab Shack restaurants network canceled the tips at eighteen of her dots a couple of years ago, but returned the previous practice in most of them six months later. The restaurant of Italian cuisine Momofuku Nishi, opened in New York in early 2016, did not accept tips, but in the same year he made this the norm.

One of the latest examples is the New York restaurant of the North European cuisine Agern, opened in 2016. Initially, tips were not provided there. The owner, the Dane Klaus Meyer, set quite high prices to pay staff to a salary corresponding to the cost of living, as well as provide bonuses - medical insurance and paid leave for child care.

However, he recently announced that he was switching to a traditional system - with an appropriate decrease in prices. As Meyer explained in a letter from New Yorker, a model without a tip negatively influenced business. Nevertheless, he nevertheless promised to preserve bonuses for staff.

The traditional model has disadvantages - it promotes discrimination, enhances racial prejudices and allows the reduction of salaries. However, the change in the model met the confrontation by the staff: when the USHG, the operator of American cuisine establishments,announced the rejection of the tip, a significant part of the employees left it. But what is more surprising - customers are also against the abolition of tips.

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