restaurant server

How can you motivate servers if when they no longer rely on tips as incentives?

Measuring success and individual motivation in a post-tipping age

• See more H.R./Legal articles

As the restaurant industry moves toward automatic gratuities–or even abolishing tipping in favor of a higher base wage–it’s important to consider how the more traditional tipping structure has impacted service delivery.

Like many of us early in our careers, I once earned a living by waiting tables. At the end of a shift, talk would inevitably turn to how much we’d made in tips. The minimal wage paid by the establishment was inconsequential; we measured our success by the gratuit

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish