„Plătești exact cât vezi”. Un sistem vechi începe să dispară: restaurantele renunță la bacșiș

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 prices can deter patrons. The shift is partly driven by concerns over wage disparities based on gender and race. While some establishments succeed, others struggle with customer perceptions of increased costs. Experts note that higher menu prices can make dining out seem more expensive, despite eliminating tips. The trend may grow amid rising dissatisfaction with tipping expectations.