Prof. Bruce McAdams, School of Hospitality, Food and Tourism Management, spoke to TVO columnist Corey Mintz for an opinion piece on the movement to eliminate tipping in restaurants.

McAdams said that, despite evidence-based research, restaurant operators choose “to run their businesses with an anchor tied to their legs.  Tipping has a negative impact on all restaurant stakeholders — except servers.”

He said it may be time to consider the benefits that increased regulation could bring to the restaurant industry and how organized labour might improve working conditions.