No Tipping Policy Essay

I recently ate at a Japanese steakhouse; I used of one the 3 functions of money for that dinner. I use the function of money being a medium of exchange, where I exchanged my legal tender (U.S dollars) for food from the Japanese restaurant. At the end of the dinner the waiter brought the check, I analyzed the check and calculated the tip I should give the waitress for her service. I mean the general rule for tipping is 15%; I usually tip more than that only if the service is great and the waitress was attentive and friendly. Tipping is just the usual thing you do at a restaurant, but lately few restaurants have change to having no-tipping policies. Not long ago more restaurants have implemented new policies involving tipping. Why are they implementing these policies? It’s a response to the recent commotion of people wanting to increase the minimum wage. According to the New York Times the report “that as several cities begin to implement minimum wage increases, "an expanding number of restaurateurs are experimenting with no-tipping policies as a way to manage rising labor costs."(Eater.com). First, a few local restaurants tried out the no-tipping policies raising the minimum wage to $15 an hour. This movement was inspired by Danny Meyer a New York City restaurateur and the Chief Executive Officer of the Union Square Hospitality Group. Meyer started the no-tipping policies in his restaurants in
Many say that tipping is hurting the hospitality industry ex. Danny Myer the man who help start the no-tipping movement. I can see the positive in this; no tipping will allow workers in the restaurant to each be paid equally without having to relying on commission from the customers. I never been to Europe where no tipping exist so, I can’t say if I prefer it or not, but after reading about it I believe it will cause a positive impact, depending on how much the menu prices go