About once a year, some major news outlet revives the conversation: “Should we do away with tipping?” This year, it’s The New York Times, where Pete Wells takes up the question.
I can’t think of a “tip included” restaurant in Cincinnati, and I never mind tipping– it’s American custom. In Europe, where tipping is not a custom (and dining is an event which takes several hours and not something to be done in a half hour), I’ve never noticed a huge difference in service. Service there is slower; that’s THEIR custom.
So what do you think? Should restaurants be “service compris,” the French term for service being included? Or should we continue tipping?