In 2015, Union Square Hospitality Group (USHG), helmed by famous restauranteur Danny Meyer, sent shockwaves through the restaurant industry by announcing the end of tipping in its restaurants. Under its new policy, Hospitality Included (HI), USHG would charge higher menu prices and pay higher base wages to its employees, replacing tipping with a system of revenue sharing. The change sought to reduce inequality between front and back-of-house staff and to provide more stability and fairness for servers, whose tip-based compensation depended heavily on the whims of sometimes-biased patrons. However, five years later, the organization was still struggling to implement HI, and evidence was suggesting that employees, customers, and owners were losing out under the policy in unanticipated ways. Chip Wade, the President of USHG and Patti Simpson, Chief People officer of USHG, had to determine a better path forward.

【書誌情報】

ページ数：20ページ

サイズ：A4

商品番号：HBSP-621047

発行日：2020/10/16

登録日：2021/5/12