Is tipping a fundamental part of hospitality

I have long felt that operators should increase menu prices to pay their staff a worthy salary rather than add a discretionary service charge.

But when I discussed this with James Brown – the CEO of BrewDog Bars who is also co-founder of TipJAR, he made the pertinent point that tipping is an important part of the hospitality relationship: one side (the person to be tipped) provides the ‘personal warmth’ of hospitality; the other side (the tipper) provides the ‘personal reward’ and shows the value they place on the relationship…

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