No-Tipping Movement Samples for Students †MyAssignmenthelp.com

Question: Discuss about the No-Tipping Movement. Answer: Introduction In the current time, one of the major trends witnessing by the culinary industries is the no-tipping movement. According to this trend, restaurants are changing the concept of having tips by the servers from the customers by providing them higher hourly wages. It is assumed that paying them more will restrict them from having tips. This will in turn enhance the goodwill of the restaurant among the customers (Whaley, Douglas ONeill, 2014). This trend is becoming more popular in the recent time due to the reason that restaurants are concentrating more enhancing the service quality and increase the level of satisfaction among the customers. However, there are some issues are also being faced by this no-tipping movement. One of the key issues is the resistance from the side of the servers regarding the stoppage of the tipping concept. Currently this movement started in the United States and different types of restaurants in terms of cuisines and sizes are involved in it. Body According to the article, no-tipping movement attracting mixed response in the market. Some of the restaurants owners are having positive opinions and some are having negative opinions. Moreover, it is also stated that setting the menu price high may limit the attractiveness of the restaurants. This is due to the reason that customers tend to get less attracted with having higher quoted price. On the other hand, it is also stated in the article that stoppage of tipping concept will demoralize the servers. This is due to the reason that they will get more motivated in pricing effective customer service when they are having the expectation of receiving something as tips. According to Even and Macpherson (2014), movement of the no-tipping concept in the restaurant industries is majorly having negative impacts due to the degradation of the service quality of the average restaurants. In addition, it is also stated by the authors that removal of the tipping concept will further demoralize the employees associated with the restaurant industry regardless of having increased the minimum wage. Brewster (2013) stated that tipping concept in the restaurants is having more implications rather than just having extra earnings for the servers. According to the authors, servers are having the perception that tips of the customers get determined by the quality of the services being provided to them. Thus, having tipping concept in turn will motivate the servers in enhancing the service quality. This is not being applicable if it is removed with the increase in the minimum wage. Future implications It is highly unlikely that this trend will continue for long and will be sustainable. This is due to the reason that restaurant industries are having restaurants in different sizes and with different set of target customer segments. Thus, the concept of the no-tipping will not be applicable for the smaller restaurants. They will not be able to afford the increased rate of minimum wages (Yesiltas et al., 2014). Maybe this trend will be limited among the higher end restaurants only in the next 5 years. Conclusion Thus it can be concluded that though the concept of no-tipping is positive in sense but it will not be applicable across every restaurants in the culinary industry. Moreover, this report also concludes that initiation of the no-tipping concept will reduce the level of service quality among the servers. References Brewster, Z. W. (2013). The effects of restaurant servers perceptions of customers tipping behaviors on service discrimination.International Journal of Hospitality Management,32, 228-236. Even, W. E., Macpherson, D. A. (2014). The effect of the tipped minimum wage on employees in the US restaurant industry.Southern Economic Journal,80(3), 633-655. Whaley, J. E., Douglas, A. C., ONeill, M. A. (2014). What's in a tip? The creation and refinement of a restaurant-tipping motivations scale: A consumer perspective.International Journal of Hospitality Management,37, 121-130. Yesiltas, M., Zorlu, O., Sop, S. A., Beydilli, E. T. (2014). The Effects of Service Quality on Customers' Tipping Behavior.International Journal of Academic Research in Business and Social Sciences,4(8), 430.