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

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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

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