Program Web Address
hospitalitybusiness.broad.msu.edu/
Abstract
Survey research of the commercial food service industry with regard to tips and tip allocation revealed that 50 percent of restaurateurs require that employees report a minimum amount or percentage of sales and over 50 percent which allocate tips report them as employee income. The authors discuss these results and point out other problems.
Recommended Citation
Tan-as, John M. and Schmidgall, Raymond S.
(1989)
"Tip Allocation: A Compliance Study tor Restaurants,"
Hospitality Review: Vol. 7:
Iss.
1, Article 8.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol7/iss1/8
