Forcing waiters and waitresses to survive on tips from customers rather than normal wages is a pointless, rough, and unique American custom that, in the past several years, a handful of progressive restaurant owners have attempted to do away with. Now one of the most famous names in the dining business says he’s about to join their ranks. Danny Meyer, CEO of Union Square Hospitality Group, has announced that he plans to gradually stop tipping at the company’s 13 restaurants.
What, exactly, is wrong with tipping? To start with, leaving a waiter’s pay in the hands of customers causes a feeling of discrimination (歧视). In theory, handing restaurant customers the power to tip is at least supposed to inspire better, more attentive service. This fails in practice because humans turn out to be pretty arbitrary (随心所欲的) about their tipping behavior. Research has shown that the amount diners leave has very little to do with their level of satisfaction. All of this doesn’t encourage waiters and waitresses to do anything but turn over as many tables as possible.
Tipping is also very unfair to kitchen staff. The law allows restaurants to divide tips among front-of-the- house workers like waiters, hosts, and hostesses, but not cooks. This creates a system in which the people serving the food in a restaurant can earn more than the people preparing it.
One of the most appealing parts of Meyer’s move is that, unlike some restaurant owners who have taken an anti-tipping view, he won’t simply add a standard extra charge to diners’ bills. Rather, Union Square Hospitality Group intends to raise menu prices enough to fully cover the cost of a meal. If Meyer manages to move away from tipping at all without hurting his profits, it will almost certainly set the stage for others to follow suit.
【小题1】What do we know about the restaurants stopping tipping in Paragraph 1?