When Danny Meyer, owner of revered eateries like Gramercy Tavern and The Modern in New York,
announced last year that he'd abolish the practice at his businesses, he helped spark a national conversation about whether paying a gratuity at a restaurant still makes sense. Along with
several other renowned chefs, Meyer has revealed the ugly truth about the practice, which until recently was rarely talked about: that tips create a disparity between different employees, are fairly unregulated and easy to exploit, and are inconsistent and leave servers at the whims of customers rather than the employer.
When Danny Meyer, owner of revered eateries like Gramercy Tavern and The Modern in New York, announced last year that he'd abolish the practice at his businesses, he helped spark a national conversation about whether paying a gratuity at a restaurant still makes sense. Along with several other renowned chefs, Meyer has revealed the ugly truth about the practice, which until recently was rarely talked about: that tips create a disparity between different employees, are fairly unregulated and easy to exploit, and are inconsistent and leave servers at the whims of customers rather than the employer.
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