"So if a venue increases prices to pay staff more, its revenues go up accordingly, and it must pay more sales tax.
William Michael Lynn, professor of food and beverage management at Cornell University and author of The Psychology of Tipping, says the problem of going tip-free is that customers struggle to get their heads around the maths."
Framing: assertive ·
First seen: 2026-09-15 ·
Last seen: 2026-09-15 ·
Spread: 1 articles