A 200-year history in America has made gratuity a given, but recent moves from restaurateurs nationwide are causing things to change. We’ve stayed on top of the debate over tipping raging across the country (should the custom remain the same? Be replaced by higher prices or a service charge?) and recent legislation regarding labor practices.
At Shea, we work with restaurant clients on business and brand, including service—thus, we have an intimate knowledge of the restaurant industry without being in it ourselves. We make it our business to know what’s going on. And it’s our business to help our restaurant clients be successful in theirs. Get more info in our article on the tipping debate on FSR magazine here.