From Resentment to Respect: Our Tip System Story

The Problem with Tipping Culture in Restaurants In this episode of Table 13, hosts Susan Tung and Morgan Hircock dive into tipping culture and how COVID-19 has exacerbated the issues linked to it. They outline the historical roots of tipping in the US and Canada, highlighting how it started as a system to underpay freed black workers. Susan and Morgan discuss the ongoing inequities caused by tipping, such as the pay disparity between front-of-house and back-of-house staff, and the resulting hostile work environment. They share their experiences from their own restaurant, which operates on a model where tips are pooled and distributed based on hours worked. The hosts explain how this system fosters teamwork, improves staff retention, and provides a more equitable working environment. They also touch on the challenges and feasibility of moving away from tipping entirely, suggesting it might require government intervention for widespread change. The episode concludes with a call for owners to consider more equitable models and the benefits of transparency and open conversation within the team. 00:00 Introduction and Hosts 00:46 The Origins of Tipping 02:03 The Impact of Tipping Culture 04:48 Personal Stories and Experiences 07:31 Challenges in the Restaurant Industry 08:34 The Role of Different Positions 15:34 Alternative Models to Tipping 16:56 Policy Changes and Menu Prices 17:46 Tipping Culture in Fine Dining 19:47 Our Restaurant's Compensation Model 23:00 Employee Retention and Team Dynamics 28:21 Implementing Change in Tipping Systems 32:36 Conclusion and Final Thoughts