LEE | The Tipping Point: How Gratuities Perpetuate Abuse in the Restaurant Industry

Many aspects of American culture are admirable, but there are also quite a few things that I find odd. For instance, why does the United States use Fahrenheit or miles instead of Celsius or kilometers like almost every other country around the world? Why are there such huge gaps in between toilet stalls? Why do Americans expect waiters to constantly stop by asking if they need anything? More importantly, why are customers obligated to leave an additional tip on top of the cost of the meal itself — one that constitutes a hefty 15 to 20 percent of their bill?

Hotel Professors Find Restaurants Not Harmed by Minimum Wage Increases

A study recently released in December by the School of Hotel Administration combats the commonly held view that increasing minimum wage would lower a restaurant’s profitability. The controversial new study — conducted by Prof. Michael Lynn, hotel administration, and Prof. Christopher Boone, hotel administration — shows that modest increases in the minimum wage over the last 20 years have not affected the number of restaurants or employment levels. Boone said the study — titled “Have Minimum Wage Increases Hurt the Restaurant Industry? The Evidence Says No!” — was prompted by the United States’ new focus on wages that resulted from the recent recession. “There have been a large number of proposals to raise the minimum wage at the national, state, and local levels,” Boone said.