{"id":15843,"date":"2023-02-23T17:23:02","date_gmt":"2023-02-23T17:23:02","guid":{"rendered":"https:\/\/ambassadornews.org\/?p=15843"},"modified":"2023-02-23T17:23:07","modified_gmt":"2023-02-23T17:23:07","slug":"as-tip-amounts-rise-many-canadians-say-theyd-rather-skip-the-tip-and-some-restaurants-agree%ef%bf%bc%ef%bf%bc","status":"publish","type":"post","link":"https:\/\/ambassadornews.org\/en\/as-tip-amounts-rise-many-canadians-say-theyd-rather-skip-the-tip-and-some-restaurants-agree%ef%bf%bc%ef%bf%bc\/","title":{"rendered":"As tip amounts rise, many Canadians say they\u2019d rather skip the tip \u2014 and some restaurants agree\ufffc\ufffc"},"content":{"rendered":"

Some restaurants are adopting a no-tipping model where wages are higher and the bill is all-inclusive<\/p>\n\n\n\n

Customers intent on leaving tips at Vancouver’s\u00a0Folke restaurant tend not to get very far\u00a0<\/p>\n\n\n\n

They’ll hide it under napkins or under their plate<\/q>\u00a0said co-owner Pricilla DeoIf we catch it while they’re still here, we just hand it back to them and politely remind them that we’re a no-tipping restaurant<\/q><\/p>\n\n\n\n

When diners do make it out the door without tips being noticed, she\u00a0says the money is\u00a0used to fund staff dinners<\/p>\n\n\n\n

Folke introduced its no-tipping policy when the vegan restaurant opened in June 2022.\u00a0Deo says\u00a0employees earn well above minimum wage ($15.65 per hour in B.C.) and get full benefits. All overhead costs, including salaries, have already been factored into the menu prices, so customers simply pay the bill<\/p>\n\n\n\n

It was really important to us to have an inclusive work environment where everyone was compensated fairly<\/q>\u00a0said Deo.\u00a0“It’s not our customers’ responsibility to pay our staff properly. \u2026 It’s our responsibility to make sure that our staff are taken care of”<\/p>\n\n\n\n

It’s a concept that\u00a0recent polls suggest\u00a0many Canadians would like to see catch on, as inflation has led to higher menu prices (up 8.2 per cent higher in January compared to the previous year<\/a>), and diners say they feel\u00a0pressured to dole out bigger tips<\/p>\n\n\n\n

A new\u00a0Angus Reid poll\u00a0<\/a>found that 59 per cent of Canadians surveyed would prefer an all-inclusive, no-tipping model where staff is paid a higher wage<\/p>\n\n\n\n

More than\u00a0three in five Canadians also said that over the past few years, they’ve been asked to tip more often\u00a0and dole out larger tips<\/p>\n\n\n\n

The poll surveyed 1,610 adults online. For comparison purposes only, a probability sample of this size would carry a margin of error of plus or minus\u00a0two\u00a0percentage points, 19 times out of 20<\/p>\n\n\n\n

There’s also hard evidence that Canadians are shelling out more in tips. The average gratuity\u00a0jumped from 16 to 20 per cent between Jan. 1, 2019, and Jan. 1, 2023, according to technology and payment services company Square,\u00a0which says it counts hundreds of thousands of Canadian businesses as clients\u00a0<\/p>\n\n\n\n

What’s fuelling push for increased tips<\/h2>\n\n\n\n

Two big factors are driving customers to up their tips, suggests Marc Mentzer, an organizational behaviour professor at the University of Saskatchewan’s Edwards School of Business<\/p>\n\n\n\n

First, he says, the pandemic has generated sympathy for the hospitality industry which suffered big losses during lockdowns\u00a0<\/p>\n\n\n\n

Second, said Mentzer, the pre-programmed tip amounts on electronic credit and debit card readers may be goading some people into tipping more<\/p>\n\n\n\n

There are percentages that are pre-programmed into the device<\/q>\u00a0said Mentzer,\u00a0noting it can be\u00a0awkward to navigate the self-select tip optionEven more awkward if I have to ask the server, ‘How do I leave a non-standard tip’<\/q><\/p>\n\n\n\n

SOME RESTAURANTS GOING \u2018TIP FREE\u2019, OPTING TO BOOST WAGES INSTEAD<\/h3>\n\n\n\n

11 hours agoDuration2:08Some restaurants are doing away with tipping to combat \u2018tip fatigue\u2019 amongst cash-strapped customers, opting to adjust menu prices and boost servers\u2019 wages instead<\/p>\n\n\n\n

Back at Folke Restaurant, customer Anshul Bhandari said he’s noticed drastically higher tip-prompt amounts\u00a0on card readers over the\u00a0years<\/p>\n\n\n\n

It’s gone as crazy as \u2026 up to 30 per cent\u00a0\u2014\u00a0even for take-out<\/q>\u00a0he saidIt’s not nice from a consumer point of view<\/q><\/p>\n\n\n\n

Bhandari applauds the transparent, no-tipping model. So does customer\u00a0Jason Yip<\/p>\n\n\n\n

I would prefer knowing exactly what the bill would be at the end of the day and also knowing that the server is getting paid a fair wage<\/q>\u00a0he said<\/p>\n\n\n\n

Tipping ingrained in Canadian culture <\/h2>\n\n\n\n

Mentzer said he takes issue with tipping in general, because a server’s age, gender or race could affect how much they make in gratuities<\/p>\n\n\n\n

It’s really a weird way of compensating people<\/q>\u00a0he saidThere are some serious issues of human rights<\/q><\/p>\n\n\n\n

In several countries, such as\u00a0Japan<\/a>\u00a0and\u00a0Denmark<\/a>, gratuities are\u00a0not expected and the service is included in the bill\u00a0<\/p>\n\n\n\n

Even so, Mentzer\u00a0said he believes tipping\u00a0is here to stay in Canada, because it’s ingrained in our culture\u00a0<\/p>\n\n\n\n

Richard Alexander, the Atlantic vice-president of industry group\u00a0Restaurants Canada echoes that thought.\u00a0He estimates no more than two per cent of restaurants in the country have adopted the no-tipping model<\/p>\n\n\n\n

The gratuity is firmly established<\/q>\u00a0he saidWhat we hear from consumers is\u00a0they prefer to have the control<\/q><\/p>\n\n\n\n

At Lazy Daisy’s Cafe in Toronto, customer Mike Stepko said he always leaves a tip, but wants the option to top it up \u2014\u00a0when warranted<\/p>\n\n\n\n

There are times where the service is pretty much outstanding<\/q>\u00a0he saidThat’s where you want to give 20 to 25 per cent. \u2026 I don’t think that should ever change<\/q><\/p>\n\n\n\n

Another hurdle is that many restaurants may not be ready to shift to a no-tipping model, fearful of the consequences\u00a0<\/p>\n\n\n\n

Lazy Daisy’s owner, Dawn Chapman, supports such a\u00a0model, but said she would only adopt it if it became the norm across Canada. That’s because, in order to boost wages, Chapman estimates she would have to raise menu prices by 20 per cent\u00a0<\/p>\n\n\n\n

It’s too risky<\/q>\u00a0she saidMy worry is that people would come in and say I don’t wanna pay $15 for a breakfast sandwich. I’m gonna go to the place where I can pay $11 and choose a 10 per cent\u00a0tip<\/q><\/p>\n\n\n\n

Sophia Harris<\/a>\u00b7\u00a0CBC News\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

Some restaurants are adopting a no-tipping model where wages are higher and the bill is all-inclusive Customers intent on leaving tips at Vancouver’s\u00a0Folke restaurant tend not to get very far\u00a0 They’ll hide it under napkins or under their plate\u00a0said co-owner Pricilla DeoIf we catch it while they’re still here, we just hand it back to […]<\/p>\n","protected":false},"author":9,"featured_media":15844,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"jnews-multi-image_gallery":[],"jnews_single_post":{"subtitle":"","format":"standard","video":"","gallery":"","source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"1","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"topbottom","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"0","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored 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