A question everyone has asked themselves is, “How much should I tip?” It’s a question that often sparks heated debate. There are differing guidelines and social norms, adding to the confusion and anxiety around tipping.

But how about no tip? There are two restaurants in Parkdale–High Park, Barque Smokehouse and Then and Now, who are challenging the concept of tipping by getting rid of it completely. They have implemented the no-tipping strategy to ensure that the dining experience is free from guesswork, while providing workers with predictable income.

As a diner, what you see is what you pay; no more mental math or awkward calculations at the end of a meal. And for the hard-working staff, they know exactly how much they will earn, giving them the ability to plan their lives.

Speaker, I feel this is a trend worth pursuing and would encourage other establishments to have a conversation with their employees on the matter. The no-tipping model creates a more relaxed and enjoyable dining environment for all. It’s time to simplify the experience of dining and provide workers with the stability they deserve.