Customers increasingly find themselves in the awkward situation of wondering where to tip, whether to tip, and how much is fair. Meanwhile, service workers grapple with the need to make a living wage, and their employers struggle to manage expectations on both sides of the cash register. Even the etiquette experts are confused about tipping these days. We’ll talk about how we got to this point, and if there’s any way out of the tipping conundrum.
GUESTS —
- Camille Troutner | Etiquette Advisor with Utah Etiquette Classes
- Zach Helfand | Editor at The New Yorker. His article is: “Has Gratuity Culture Reached a Tipping Point?”
- Rylee Syme | Manager at The Rose Establishment, Salt Lake City coffeehouse and bakery.
Airdate: Thursday, May 9, 2024 at 9 a.m. and Saturday, May 11, 2024 at 11 a.m.