Elemento
Can the No-tipping Movement Survive
Título (Dublin Core)
Can the No-tipping Movement Survive
Description (Dublin Core)
Danny Meyer jumped on a movement before the pandemic to end tipping. Now he's abandoning that movement but Chef Amanda Cohen thinks that's a bad move. Tipping is based on all the things we try to get rid of in other businesses; racism, sexism, classism, ageism, ableism, and so on. Restaurant workers know servers get paid more than anyone else even if that pay in unstable and you get more money if your "attractive." All the benefits of getting rid of tipping are there and all the ugliness behind tipping, so why are we still tipping? Especially now when the pandemic has given the food industry a moment to stop, reflect, and change.
Date (Dublin Core)
July 29, 2020
Creator (Dublin Core)
Rachel Sugar
Contributor (Dublin Core)
Stephanie Berry
Event Identifier (Dublin Core)
HST580
Partner (Dublin Core)
Arizona State University
Tipo (Dublin Core)
article
Link (Bibliographic Ontology)
Publisher (Dublin Core)
Grub Street
Controlled Vocabulary (Dublin Core)
English
Food & Drink
English
Business & Industry
English
Economy
English
Race & Ethnicity
English
Social Issues
Curator's Tags (Omeka Classic)
tipping
racism
ageism
sexism
restaurant
Contributor's Tags (a true folksonomy) (Friend of a Friend)
not tipping
racism
sexism
restart
Collection (Dublin Core)
Foodways
Linked Data (Dublin Core)
Date Submitted (Dublin Core)
08/01/2020
Date Modified (Dublin Core)
08/12/2020
12/08/2020
08/02/2022
10/01/2024
Date Created (Dublin Core)
07/29/2020
Recursos enlazados
Filtrar por propiedad
| Título | Etiqueta alternativa | Clase |
|---|---|---|
 Stephanie Berry Internship Portfolio |
Linked Data | Interactive Resource |
This item was submitted on August 1, 2020 by Stephanie Berry using the form “Share Your Story” on the site “A Journal of the Plague Year”: http://mail.covid-19archive.org/s/archive
Click here to view the collected data.