The end of the end of tipping appears to have come, now that Danny Meyer—one of the first and most prominent restaurateurs to move to a “Hospitality Included” pricing model five years ago—has announced he’ll revert back to a tipped pay model at his restaurant group. The New York Times reports that Meyer has begun the process of rehiring workers after closing his restaurants because of the pandemic, and he told the Times he doesn’t want to deny staffers any extra compensation that might come from tips. He added that he still believes tipping contributes to unequal pay and other issues.
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