But you imply that you can only get this level of hospitality by abolishing tips, which I don’t think is true. (I’m not trying to be confrontational here, or antagonistic. It’s a subject I’ve thought a lot about as well, because I have been bartending for so many years.) In fact, I argue just the opposite: abolishing tips and tip-pooling decrease quality of service overall, in my experience — as both worker and customer.

Creative director of all things delightful.