Guests: Adam Hornik, Paul O’Neill and Pasqual-Emmanuel Gorby
More restaurants are abandoning tipping, choosing instead to pay their workers a higher wage. But this often means that menu prices go up to cover the pay increase and what happens to customer service? This hour, debating tipping in restaurants – what does it mean for restaurant workers in the front and back of the house and for the customers? Marty talks with AVRAM HORNIK, owner of several Philadelphia restaurants including the tip-free William Street Common, and PAUL O’NEILL, Director of Special projects at Drexel University’s Center for Hospitality. We’ll also hear from PASQUAL-EMMANUEL GOBRY of TheWeek.com.