In Troy Chesley’s blog, he discusses about a change being brought about by Daniel Meyer, the Chief Executive Officer of Union Square Hospitality Group in his 13 restaurants known as the “no-tipping policy”.

The dining industry in today’s world is all about the experience and one thing that troubles me at the end of the experience is that I have to calculate what to tip the waiter. Honestly, after reading this article, it does make sense to me.

The experience that I receive at the restaurant is a collective effort and everyone in the restaurant should be compensated equally. From the cleaner to the Head Chef, from manager to waiter, everyone is equally responsible in a restaurant, then why do only the waiters get compensated?

The no-tipping policy would actually help the waiters too. Referring to an article from 2014 about why there should be no tipping, it says that the tipped minimum wage in USA is $2.13 which is way below the Full minimum wage. This means that the waiters working under such pay scales are living in poverty. Their lives rely on the tips they get. If only they got something around the actual full minimum wage, they would not care about the tips.

Mr Chesley in his blog agrees with the fact that tipping should be abolished and that the tip amount should be included in the bill by the restaurant itself. This way everyone in the restaurant feels equally compensated and also restaurants can get better chefs because they would know that the tips are being shared equally. According to me, adopting this policy would be a win-win for everybody.

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