I’d outlaw sauce bottles which make getting it all out harder, especially the ones which don’t have the opening at the bottom and make it impossible to put the bottle with the opening facing downwards.
I’d outlaw sauce bottles which make getting it all out harder, especially the ones which don’t have the opening at the bottom and make it impossible to put the bottle with the opening facing downwards.
He’s saying the restaurant in the article needs to be open more, and asking how come restaurants in places where tipping is not the norm are doing just fine.
Also, blaming things on “culture” is a handwaving non-argument. I am certain there are some systemic things that make tip-free restaurants work, that could be replicated in the US. Like, as the article describes, raising staff wages. And keeping the hours reasonable.