by Olivia Tiboleng
@ 19 Aug 2016
Restaurateur and CEO of Union Square Hospitality Group, Danny Meyer did away with gratuities at his restaurants to shrink the income gap between servers and cooks. How are other restaurants across the U.S dealing with the no-tipping policy?
Restaurateur and CEO of Union Square Hospitality Group, Danny Meyer did away with gratuities at his restaurants to shrink the income gap between servers and cooks. How are other restaurants across the U.S dealing with the no-tipping policy?
