Carolyn Richmond was quoted in The New York Times article, "Leaving a Tip: A Custom in Need of Changing?" While the full text can be found in the September 3, 2013, issue of The New York Times, a synopsis is noted below.
With the practice of tipping coming under increased scrutiny in recent months, many are weighing in on whether the custom should be changed and if it's feasible.
One way restaurants are eliminating tips while still making sure their servers are fully compensated is by raising the menu prices. But what happens when customers insist on tipping?
"You're right back to square one," said Richmond, who advises many prominent restaurateurs. "It's a change in legislation that we need, and a change in the American diner's view on tipping, and that's even harder than changing legislatures."
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