Published October 15, 2015
American credit cards are getting a technological update this October. Now U.S. cards will have EMV microchips embedded in them to improve security and bring them up to date with the international standard. The new cards may also have an unintended side benefit for food service workers. Customers with chip cards will pay using devices held by servers at the table. The devices will ask customers how much to tip, and servers will be able to see how much the customer chooses. Experts believe that the server’s presence will make customers feel guilty and tip more generously.
Read the full article here: New Credit Cards May Guilt Customers into Tipping More
Link: http://www.shiftgig.com/articles/new-credit-cards-may-guilt-customers-tipping-more
Published October 15, 2015
Starting soon, diners at Union Square Cafe, Gramercy Tavern, or any other of Danny Meyer’s restaurants will notice a change on their checks: there will no longer be a line to leave a tip. Meyer hopes transitioning to a tip-free business model will be better for restaurant owners, servers, cooks, and patrons alike. The restaurateur has been against tipping for decades. He sent out a memo over 20 years ago that alleges that America’s tipping system forces servers to please hundreds of “bosses,” obligates customers to try to figure out how to fairly remunerate service employees, and deprives restaurant owners of the opportunity to reward performance and loyalty with higher salaries. Meyer will compensate for the lack of tips by increasing menu prices and hourly wages for servers.
Meyer is not the first person to experiment with getting rid of tips. Thomas Keller has tried something similar at Per Se, and some restaurants include an obligatory service charge in the bill. However, the tipless model is still a relatively new addition to the American dining scene, and it remains to be seen whether servers and customers will accept this new way of doing business. While removing tips from the equation will make servers less vulnerable to stingy customers, it will also prevent them from receiving the unexpectedly generous gratuities that make restaurant work appealing.
Read the full article here: Danny Meyer is Eliminating All Tipping at His Restaurants
Link: http://ny.eater.com/2015/10/14/9517747/danny-meyer-no-tipping-restaurants
Published October 15, 2015
Don Chingon, a modern taqueria located in Brooklyn, is offering a unique opportunity for people with serious appetites. The restaurant will give a 10 percent ownership stake to anyone who can eat a 30-pound burrito and drink a ghost pepper margarita in under an hour. People who aren’t world-class competitive eaters can try to finish the massive wrap in small teams to wins cash prizes or other rewards. While it may seam risky for Chingon to give ownership shares away with and eating contest, competitive eating experts are doubtful that even the best of the best can win this challenge in the time allotted.
Read the full article here: Finish this 30-lb Burrito Challenge. Win Part of a Restaurant
Link: http://www.cnbc.com/2015/10/13/finish-this-30-lb-burrito-challenge-win-part-of-a-restaurant.html
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