Adio, bacșiș? Tot mai multe restaurante testează un sistem care schimbă nota de plată: „Plătești exact cât vezi”

More restaurants are testing a no-tipping system, raising menu prices to provide better wages for staff. This model aims for fairer income distribution but faces customer acceptance challenges. Some employees earn significantly more, but higher menu prices can deter patrons. The no-tipping approach seeks to address wage disparities, particularly for kitchen staff, but not all establishments succeed with this model. Customers often struggle to adjust to higher prices, leading to 'tipping fatigue' as they grow weary of mandatory gratuities.