The plan is to be “encouraging customers to authorize tips at check-in to ensure staff were recognized for their hard work” and having these charged to credit cards, since customers are carrying less cash. They’re also “considering adding a minimum gratuity to restaurant checks.”
This is a tipping point, according to the chain’s CEO, for consumers deciding whether to retain the elevated tipping levels of the pandemic, when consumers felt bad for hotel workers serving customers or whether they’ll revert to pre-pandemic tipping practices. The chain’s task, he believes, is “to educate customers about how hard staff had been working,” and make sure they continue elevated tipping. Hard work shouldn’t be recognized by higher wages.