Does tipping in restaurants improve service and bring in much-needed revenue for waitstaff?
Or is it, alternatively, an archaic practice that does nothing to improve service, results in overall lower wages for waiters and waitresses and creates a pay disparity with other kitchen staff?
We ask food writer Corby Kummer of The Atlantic and Boston Magazine.
- New York Times: Leaving a Tip: A Custom in Need of Changing?
Guest
- Corby Kummer, senior editor at The Atlantic and restaurant critic for Boston Magazine. He tweets @CKummer.
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