Gratuitous Gratuity? The Truth About Tipping

Engagement Party

CNN

News, Society & Culture, Entertainment News, Arts

4.6 • 986 Ratings

🗓️ 15 June 2023

⏱️ 29 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week, Audie visits a restaurant that got rid of tipping, and looks into the movement to get rid of the practice all together. Our guests are Amanda Cohen, chef and owner of Dirt Candy, a no-tipping restaurant in Manhattan, and David Stockwell, co-owner of Faun in Brooklyn. We talk about the value – versus the cost – of good service, what the pandemic revealed about how customers really feel about tipping, and what happens when your ideals clash with your economic reality. To learn more about how CNN protects listener privacy, visit cnn.com/privacy Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:45.9	Hi, Adi.
0:47.1	Hi, Adi.
0:47.7	Hi, Adi. I'm a huge fan.
0:50.5	We opened our tip line, and you, our listeners, delivered.
0:55.2	Hey, Aldi. I'm just calling in response to modern day tipping and what that looks like.
1:00.4	I'm constantly getting asked for tips in everything I do.
1:04.3	Tipflation, tip creep, whatever you want to call it, you are not imagining it.
1:08.7	I used to work my butt off for tips.
1:11.5	Today, I can't stand this ridiculous tipping method of everyone you look at, whether you're
1:17.0	standing in a kiosk, ordering a sandwich, or you're getting a to go-order.
1:22.4	You're getting asked for more tips, and etiquette guides are telling you that those tips should
	...

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