Thank You, but No Thanks

Jasmine Lopez
ECPI University
Project Proposal
October 6, 2015

Purpose
The purpose of this proposal is to clarify the unwarranted culture
of tipping at a restaurant and how its direct relation causes its
mediocre and ordinary standards of customer service. In the
hospitality industry, customer service reigns superior for the continuing
success of a restaurant. It would seem unlikely, especially when
compared to the perfect execution of a filet mignon, but according to
sources, consumers go to a restaurant for the experience and not the
food (Chaey, C, 2015). What would happen if customers only paid for
their meal instead of being pressured to contribute to their estranged
servers living expense? Moreover, what if customers could enjoy their
experience, rather than worry about additional compensation for a
service that should already be included? Where employees passion
and overall gratification is sufficient for great service. Lastly, where we,
as owners, consider the position of a server as a profession rather than
a $2.13 workhorse slot? Most importantly, with over fourteen million
restaurant employees representing 10% of the overall US workforce,
how can this substantial portion of the labor pool be subjected to the
compassion of the consumer?

Hypothesis
While this is no cookie cutter solution to the problem within our
industry as a whole, the eradication of tipping for a restaurant can

undoubtedly increase customer satisfaction, create consistency

throughout the frontline staff and improve managements bottom line.

Action
It is important to realize that in order for this to succeed,
restaurants have to switch the paradigm of normal gratuity gestures
and collaborate together as a mass. Change is never easily embraced
in the public eye, but more restaurants are proving this experiment to
be true and successful (Saladino, E, 2014). In addition, a complete
remodel of concept and image is needed to implement this solution.

Audience
The hospitality industry is the second-largest private sector
employer in the United States. From the big-time CEO to the high
school scholar, the majority of Americans have worked, at one time or
another, in the hospitality industry, which makes this paper easy to put
into context. This proposal is intended to inform, educate and
persuade the eager innovator, specifically interested in the hospitality
sector and simultaneously relate to the customer. Also, the paper will
influence university staff, students and entrepreneurs aiding in
discovering a non-customary way of thinking of paradigms within the
industry.

Proposed Research and discussion

There are a variety of resources available to hospitality
professionals for specific issues and research. The National Restaurant
Association is the largest trade association in the world. This
association represents more than 500,000 restaurants, offering aid
such as facts, statistics, surveys and operational management tools.
Similarly, National Restaurant News produces current reports,
assortments of financial statements, a multitude of publications and
forecasts. Other publications including entrepreneur.com and bon
appetite will also be used as references for this project.

References
Chaey, C. (2015, April 2). Whats more important at restaurants: Food
or service?
Bon Appetit. Retrieved by:
http://www.bonappetit.com/restaurants-travel/article/bravo-bestnew-restaurant-finale
Fs Voice. (2014, August 18). The tipping point: How gratuities are
changing.
Nations Restaurant News. Retrieved by:
http://nrn.com/amexfsvoice/tipping-point-how-gratuities-arechanging
Jennings, L. (2013, July 11). Restaurant operators, patrons question
tipping. Nations
Restaurant News. Retrieved by: http://nrn.com/consumertrends/restaurant-operators-patrons-question-tipping
Ruggless, R. (2014, December 9). Restaurant operations watch:
Restaurants get
Creative with tipping policies. Nations Restaurant News.
Retrieved by: http://nrn.com/hr-training/restaurant-operationswatch-restaurants-get-creative-tipping-policies
Saladino, E. (2014, July 22). The no-tipping trend is slowly growing
across the U.S.
Zagat. Retrieved by:
https://www.zagat.com/b/the-no-tipping-trend-is-slowly-growingacross-the-u.s