1:53:00FULL EPISODE: What’s your tipping story?
From oil changes to take-out food, the “tip nudge” has quickly become a “well-established societal norm” in Canada, according to food economist Mike von Massow.
Card payment machines have made it simple for businesses to prompt a gratuity option, even in industries where tipping previously wasn’t part of the cost or conversation. And data from Canadian trade associations show the average percentage tip for restaurant dining has gone up since the pandemic began.
Von Massow, who’s also a professor at the University of Guelph, says the expectation for Canadians to increase the amount of their gratuities is getting out of
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