Tipping is deeply embedded in American culture, but with workers in the hospitality industry complaining of pay inequalities and campaigning for full minimum wage, several restaurants are taking note and trialing gratuity-free policies. How and why are people’s attitudes to gratuity changing?
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Daniel Post Senning is an etiquette expert at The Emily Post Institute and an author who co-wrote the latest edition of Emily Post's Etiquette.
Monica Burton is the associate restaurant editor at Eater and a writer, editor, and digital media strategist.
Saru Jayaraman is the director of the Food Labor Research Center at the University of California, Berkeley and co-founder and president of the Restaurant Opportunities Centers United.
Douglass Miller is a lecturer at the Hotel School of the SC Johnson College of Business at Cornell University.
Laurie Tuffrey is a writer and editor based in London. He was previously the new music and news editor at The Quietus and has written for publications including The Guardian and NME.
