The food & labor worlds have been abuzz with the news that acclaimed New York restauranteur Danny Meyer has eliminated tipping in his restaurants in favor of higher hourly wages for workers.
This comes on the heels of a similar trend in other cities: in Seattle, for instance, a rising minimum wage has led many restauranteurs to raise prices. Some restauranteurs have compensated by eliminating tipping from their restaurants; in other cases, patrons are choosing not to tip, sensing, begrudgingly or not, that their servers are finally being well-compensated.
A catastrophic disruption to the food service industry as we know it? Hardly. Labor advocates and consumers alike have been praising the trend — with some even arguing that it doesn’t go far enough. Continue reading The End of Tipping?
By Marisa Butler
In March, I traveled to Cuba with my family. We were able to go legally on a People to People license issued by the US government. Limited, legal travel is one of the ways the Obama administration has been easing restrictions between the two nations. As a requirement of our visa, we were mandated to adhere to a strict schedule of tours and programs that served as a cultural exchange, rather than a traditional vacation.
I want to give context to our trip and acknowledge my role as an outsider who was traveling within the bounds of a US-granted license and a tour run by the Cuban government. Despite these details, I learned an incredible amount that I feel has been mostly absent throughout my educational career in the United States. It was an incredible opportunity to view this experience through the lens of the Urban Studies program. Continue reading Observations on Cuba