While tips make up a large potion of restaurant workers’ incomes, the amount left can vary so widely that some restauranteurs are dropping gratuity altogether. In D.C., at least two eateries have replaced the traditional tipping system with higher pay for their workers. We explore their motivations and the effect this could have on working conditions at large.

Guests

  • Tim Carman Food Writer, The Washington Post
  • Saru Jayaraman Co-founder and co-director, Restaurant Opportunities Center United; author, Behind the Kitchen Door

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