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When Marcella Fontaine, owner of the acclaimed Toronto bistro Terre et Sel, eliminated tipping from her restauLorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Choose the best option according to the information.
1. The article primarily explores the 1....... 2. Priya Chandrasekaran's skepticism toward service-included models is principally grounded in her belief that 2....... 3. Vincent Okafor's position implies that the conventional tipping system 3....... 4. Based on the article, which statement would both Fontaine and Okafor most likely endorse? 4....... 5. The article indicates that some North American restaurants which adopted no-tipping policies 5.......
The following is a comment by a reader. Complete the comment by choosing the best option to fill in each blank.
This article struck a chord with me as a former hospitality worker. Fontaine's decision to eliminate tipping was clearly 6...... by a sincere concern for her employees' livelihoods. While I appreciate Chandrasekaran's perspective, I believe she 7...... the systemic benefits that stable wages can deliver across the entire team. Okafor makes a particularly persuasive case when he highlights that gratuity practices 8....... Nevertheless, I can understand why accomplished servers might 9...... a compensation model that has historically rewarded their expertise. The real challenge, in my view, is developing a framework that 10...... rather than treating every member of staff as interchangeable. Only then will the industry truly progress. — Sylvie Beaumont