People have a tough time discerning a fake review from a real one. Mateusz Slodkowski/SOPA Images/LightRocket via Getty Images
by Ann Kronrod, UMass Lowell
For the...
Ulric Joseph, owner of ShadoBeni, prepares vegan Trinidadian food at his Central North Side restaurant, Friday, July 19, 2024. (Photo by Jess Daninhirsch/PublicSource)
Foreign-born entrepreneurs...
by Laura Onyeneho
Houston Defender
Americans are at a tipping point—with tipping, that is.
There is an increased frustration with “tipflation,” the pressure to tip at places...
by Ellen T. Meiser, University of Hawaii at Hilo
America’s culinary schools are feeling the heat.
When chef Gordon Ramsay appeared on an episode of the...
by Nathan B. Warren, BI Norwegian Business School and Sara Hanson, University of Richmond
Tipping has gotten more complicated – and awkward – in North...
Immigrant chefs feel more constrained in how their food is valued.
Klaus Vedfelt/DigitalVision via Getty Images
by Daniel Merino, The Conversation and Nehal El-Hadi, The Conversation
The...
Many restaurant workers see violence as a core aspect of a hardscrabble kitchen culture that has existed for generations.
Jetta Productions/David Atkinson via Getty Images
by...
Customers may prefer the old-fashioned tip jar. SDI Productions/iStock via Getty Images
by Alei Fan, Purdue University
The big idea
Asking customers to leave specific tip amounts...
