Comment on Chefs hate tipping, but they don't know how to make it go away

Chefs hate tipping, but they don't know how to make it go away

Tipping culture in the US is frustrating many Americans.Grace Cary/Getty ImagesThe New York Times interviewed chefs about restaurant culture. Many said they dislike tipping, but it's an integral part of their work.Tipping culture has been the subject of debate in America recently. It turns out chefs dislike tipping as much as you do.On Tuesday, The New York Times' Julia Moskin published a collection of interviews with some of America's top chefs, including Momofuku founder David Chang.The chefs discussed everything from why they put burgers on their menus to Yelp reviews, peeling back the curtain on how the biggest restaurants in America stay afloat.Many of them also spoke to Moskin about tipping, revealing disdain for a practice embedded into the very fiber of the American restaurant industry.Chefs don't like tipping as a practiceOverall, the chefs seemed frustrated with tipping as they spoke to Moskin, particularly since diners often resent the practice that is unique to American restaurants.Eric Huang, the founder of Pecking House in New York, told Moskin he noticed a huge shift in how people think of tipping in 2024 compared to how they did in 2020 when restaurant staff members were thought of as essential workers."Everyone was tipping so graciously and saying the restaurant is the backbone of our economy," he said.


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