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Danny Meyer

 
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The No-Tipping Point

The restaurant business model is warped: kitchen wages are too low to hire cooks, while diners are put in charge of paying the waitstaff. So what happens if you eliminate tipping, raise menu prices, and redistribute the wealth? New York restaurant maverick Danny Meyer is about to find out.

3/9/16
43:14

Should Tipping Be Banned?

Season 5, Episode 24

This hour of Freakonomics Radio is all about tipping. As we all know, the practice of tipping can be awkward, random, and confusing. What you might not know is that it is discriminatory, and according to at least one academic’s research, correlates with corruption. We talk with a professor who has written over 50 papers on the subject.

Then, we explore the warped restaurant business model: kitchen wages are too low to hire cooks, while diners are put in charge of paying the waitstaff. So what happens if you eliminate tipping, raise menu prices, and redistribute the wealth? New York restaurant maverick Danny Meyer is about to find out.

4/1/16

The No-Tipping Point (Replay)

The restaurant business model is warped: kitchen wages are too low to hire cooks, while diners are put in charge of paying the waitstaff. So what happens if you eliminate tipping, raise menu prices, and redistribute the wealth? New York restaurant maverick Danny Meyer is about to find out.

11/23/16
49:45

Why Does Tipping Still Exist?

It’s an acutely haphazard way of paying workers, and yet it keeps expanding. We dig into the data to find out why.

11/6/19
50:26

Season 9, Episode 15

Tipping is an acutely haphazard way of paying workers, and yet it keeps expanding. We dig into the data to find out why. To find out more, check out the podcasts from which this hour was drawn: “Why Does Tipping Still Exist?” and “Why You Shouldn’t Open a Restaurant.”

12/12/19

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