In my opinion, tipping restaurant workers is a necessary practice to ensure that servers

and other staff are fairly compensated for their time and skills. The reality is that many
restaurants do not pay their staff a livable wage, and rely on tips to supplement their
income. While I support the idea of providing a "living wage" pay to staff, I also
recognize that this is not always feasible for small businesses or restaurants with tight
profit margins.

The article discusses how some restaurants have moved to a "hospitality-included"

model during the pandemic, raising menu prices to reflect the "total cost of dining" and
introducing other benefits such as paid sick days and a health spending account.
However, this model remains relatively uncommon and the trend is towards increased
tipping. According to an Angus Reid survey, 53% of diners in Ontario are tipping more
at table-service restaurants compared to before the pandemic.

The article also raises some important points about the societal pressure and potential
negative impact on diners if tip options are perceived as too high. Some experts suggest
that this could lead to a decrease in diners, which would ultimately harm the restaurant
industry.

Overall, I believe that the impact on workers is a complex issue, and there is no clear-cut
solution. While I support the idea of providing a living wage pay to staff, I also recognize
the practical challenges that restaurants face in implementing such a model. Ultimately, I
believe that fair compensation for restaurant workers is essential, and that a balance
needs to be struck between the interests of staff and the financial viability of the
business