Noua regulă testată de restaurante: fără bacșiș, dar cu prețuri mai mari. Cât ajung să câștige angajații

More restaurants are testing a no-tipping model with higher menu prices to ensure better wages for staff. This approach aims for fairer income distribution but faces customer acceptance challenges. Some employees earn significantly more, while others argue that tipping creates inequality based on gender and race. However, not all establishments succeed with this model, as customers often perceive higher prices negatively, complicating their dining experience.