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Gratuitous Gratuity? The Truth About Tipping

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This week, Audie visits a restaurant that got rid of tipping, and looks into the movement to get rid of the practice all together. Our guests are Amanda Cohen, chef and owner of Dirt Candy (https://www.dirtcandynyc.com/), a no-tipping restaurant in Manhattan, and David Stockwell, co-owner of Faun (https://www.faun.nyc/) in Brooklyn. We talk about the value – versus the cost – of good service, what the pandemic revealed about how customers really feel about tipping, and what happens when your ideals clash with your economic reality.  


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